This recipe brings together seasonal ingredients like heirloom tomato and basil to create a delicious pasta with grilled flavors. The herby roasted garlic butter and scratch-made almond parmesan elevate the dish, making it a perfect summer meal.
1: Pre-heat an oven to 450°F.
2: Slice the top of the garlic bulb off, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 40 minutes.
3: Slice heirloom tomatoes in half, drizzle with olive oil, and season with salt and pepper.
4: In a small bowl, add mushrooms and season with olive oil, salt, and pepper.
5: Pre-heat a grill to 400°F, then grill tomatoes and mushrooms for about 4-5 minutes per side or until desired char is achieved.
6: Slice grilled tomatoes into smaller cubes and quarter the mushrooms.
7: In a food processor, add almonds, nutritional yeast, garlic powder, onion powder, mustard seed, white vinegar, and a pinch of salt, then blitz until finely crumbled.
8: Let the garlic cool, squeeze roasted cloves into a small bowl, and mix with vegan butter and Italian herbs.
9: Cook pasta to al dente, then combine with heirloom tomatoes, mushrooms, garlic butter, basil, and almond parmesan.
10: Mix all ingredients together and serve, optionally adding a few drops of truffle oil.
