Creamy Vegan Garlic Pasta with Roasted Tomatoes

Creamy Garlic Pasta with Roasted Tomatoes | #vegan

I’ve had a fairly easy time giving up a lot of my favorite dairy-containing foods over the last year (yogurt, ice cream, cheese), but pasta and pizza have been tough ones for me. Pizza, I’ve recently discovered, works great cheese-less with a healthy shake of vegan parmesan. But pasta has mainly stumped me…until now.

Dairy Free Creamy Garlic Pasta RecipeOne of the meals I’ve made for John and myself every week for the last several years is a lightened up Pesto Alfredo with some form of steamed veggie. I love the richness and creamy texture it offers. While I recognize there is a place for cashew-based sauces, I wanted something so undetectably creamy that it had to be nut free.

So I started with simple ingredients that I use in my original recipe, but swapped the regular milk for almond milk. As for the cheese? I supplemented other flavor in the form of shallot, garlic and roasted tomatoes. And when serving, I shake on a healthy amount vegan parm. The result? Pasta that sends me straight to creamy pasta heaven.

Vegan Garlic Pasta with Roasted TomatoesRoasted Tomato Garlic Pasta #vegan

This is a 30-minute meal that’s virtually fool-proof. While you get your sauce going by sauteeing garlic and shallot in a little olive oil, roast your grape tomatoes. When you roast tomatoes in a little olive oil and sea salt, it enhances their natural flavor and gives them an almost smoky, fire-roasted taste, which pairs perfectly with the creamy garlic sauce.

30 Minute Creamy Vegan Garlic Pasta!

Once your sauce is thickened you can either blend it for undetectable creaminess or leave it with a bit of texture. Then, all that’s left to do is toss in the tomatoes and garnish with fresh herbs, black pepper or a little parm. This dish is so simple yet so flavorful! It’s:

Surprisingly satisfying

I served ours with a little steamed broccoli and, of course, some white wine. What’s white pasta without white wine? This really is the perfect quick meal for weeknights that will please even picky eaters. Don’t even mention there’s no butter or cream and I’ll bet no one will notice. Cheers!

Easy, 30 minute Creamy Vegan Garlic Pasta with Roasted Tomatoes | Simple, savory, delicious30 Minute Vegan Garlic Pasta with Roasted Tomatoes! So delicious, fast and simple | #vegan

4.8 from 25 reviews

Creamy Vegan Garlic Pasta with Roasted Tomatoes
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Cook time

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A 30 minute creamy pasta made with almond milk and infused with garlic and roasted tomatoes. Perfect for a quick, weeknight meal and feeding vegan/dairy free friends.
Recipe type: Entree
Cuisine: Vegan
Serves: 3-4

  • 3 cups grape tomatoes, halved
  • 10 ounces whole wheat pasta (such as penne, linguini or fettuccini | Use less if you want a higher sauce:pasta ratio)
  • Olive oil
  • 2 medium shallots, diced
  • 8 large cloves garlic, minced/grated
  • Sea salt and black pepper
  • 3-4 Tbsp unbleached all purpose flour (or another thickener of choice)*
  • 2.5 cups unsweetened plain Almond Breeze (you could also sub up to 1 cup with veggie stock)

  1. Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
  2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
  3. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
  4. Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
  5. If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
  6. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
  7. Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

* Inspired by Kitchy Kitchen
* To keep this recipe gluten free, sub the flour for cornstarch or another thickener. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 Tbsp amounts until desired consistency is reached.
*Nutrition information reflects 1 of 4 servings.

Nutrition Information
Serving size: ~1 cup Calories: 379 Fat: 9 g Saturated fat: .8 g Carbohydrates: 64 g Sugar: 5 g Sodium: 360mg Fiber: 8.5 g Protein: 11.5

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  1. Abby says

    Made this and it turned out perfect ! I added zucchini and mushrooms as well. So happy to have found this site. Thank you !!

  2. Katherine Beaton says

    Although I was too impatient (read: hungry) to roast tomatoes tonight, I really wanted a creamy sauce and this was perfect! I actually didn’t use the shallot, and I added some nutritional yeast while the sauce was thickening. Delish!

  3. says

    This really caught my eye today. I love pasta with creamy sauces, but of course they are usually laden with fatty butter and cream. You can never go wrong with little roasted tomatoes, either.

  4. Anna says

    I added some ground up roasted pistachios to the sauce – gave it a nice nutty flavor. Very easy and delicious dish! Thanks!

  5. Noel says

    I just made this dish for dinner and it was good but not great. The roasted tomatoes got 5 stars in my book but the creamy sauce was sort if bland. Next time I might experiment a bit to try to bring out a bit more flavor. But overall it was a good pasta dish!

  6. Wilson says

    I made this for the second time and it is sooo good!! So creamy and yummy. I added asparagus and mushrooms as well. Definitely a keeper. Thanks! :)


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