A serious hangover and three hours of sleep calls for a carb-overload, so what else to make but pasta? Drenched in a creamy sauce and mixed in with Roasted Tomatoes, of course. I really didn’t have the patience to spend a ton of time making something elaborate for Sunday, so this is a really nice meal to make in about a half hour. Also, this recipe is completely gluten-free; I’m not specifically gluten free, but it’s just my preference.

So, if you don’t like Garlic, or large amounts of it, I don’t recommend making this. It’s overwhelmingly garlic-y, but I’m Italian, so I have no other choice.

Ingredients for the tomatoes:
2 cups of cherry Tomatoes, halved
1/2 tablespoon of olive oil
Salt

Ingredients for the sauce:
1 tablespoon of olive oil
6 cloves of garlic, chopped
4 tablespoons of gluten-free all purpose flour
2.5 cups of almond milk
A few tablespoons of water
One box of gluten-free spaghetti

Directions for the roasted tomatoes:
These are really easy, you just mix the tomatoes with the olive oil and salt. Then you put them in a pan, face up, and bake them in the oven for 25 minutes at 400 degrees fahrenheit.

Directions for the rest of it:
First, boil the pasta as directed on the box and let that cook. Then, in a saucepan over medium heat, add olive oil and garlic cloves, let cook for about a minute or 2. Next, add the flour and stir – it will clump up a little bit and that’s okay. Afterwards, add the milk and stir with a whisk, making sure to get rid of the clumps – this will take about 5 or 7 minutes to thicken. Once everything is done, pour the sauce into pasta, add roasted tomatoes and mix it all together. So. Damn. Good. However, a small tip I have is with the almond milk; I used the vanilla unsweetened almond milk and you could slightly taste it in the finished product, so try to use either the original kind or just another type of plant-based milk.

And there you go. Dinner for four nights, if you’re cooking for one person :) enjoy!