Creamy Garlic Pasta with Roasted Tomatoes

Ingredients:

2 cups small tomatoes halved

approx 150 grams pasta (whatever sort you prefer, penne is very good with this recipe)

Olive oil

1 small onion

5 cloves of garlic

Sea salt

Black pepper

1 1/2 - 2 tbsp all purpose flour

1 1/4 cups unsweetened plain Almond Milk (or 1/2 cup of vegetable stock)

Method:

1. Preheat oven to 180 degrees and cook tomatoes cut side up, for about 20 minutes, then set aside.

2. Cook pasta and set aside.

3. In a large saucepan on low-medium heat place 1 tbsp of olive oil. Add the onion and garlic and cook for 3-4 minutes. Season with salt and pepper.

4. Stir in the flour with a whisk. Gradually add the almond milk and whisk while addling. Continue cooking for 4-5 minutes to thicken. 

5. You can transfer to a blender for an extra creamy sauce. 

6. Once sauce has reached desired thickness, you can add a pinch of chili flakes if desired.Then add the pasta mix and then the roast tomatoes and mix again. 

7. Serve garnished with pepper and basil.