Creamy Vegan Garlic Pasta with Roasted Tomatoes

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Pan of Creamy Vegan Garlic Pasta with Roasted Tomatoes

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.

pasta, garlic, shallots, tomatoes and other ingredients for Dairy-Free Creamy Garlic Pasta

One 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.

Baking sheet with halved cherry tomatoes drizzled with olive oil for roasting
Parchment-lined baking sheet with freshly Roasted Tomatoes

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.

Pan and plate of 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!

Plate of Creamy Vegan Garlic Pasta with Roasted Tomatoes
Big plate of Garlic Pasta with Roasted Tomatoes for a comforting vegan dinner

Creamy Vegan Garlic Pasta with Roasted Tomatoes

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.
Author Minimalist Baker
Plate of Creamy Vegan Garlic Pasta with Roasted Tomatoes
4.62 from 304 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2 Days


  • 3 cups grape tomatoes (halved)
  • 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters)
  • Olive oil
  • 2 medium shallots (diced // 2 medium shallots yield ~1/4 cup or 40 g)
  • 8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup or 24 g)
  • 1 pinch each sea salt and black pepper
  • 3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
  • 2 1/2 cups unsweetened plain Almond Breeze
  • 2-3 Tbsp nutritional yeast
  • 1-2 Tbsp vegan parmesan cheese (optional // plus more for serving)
  • 1-2 Tbsp lemon juice (optional)


  • Preheat oven to 400 degrees F (204 C) 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.
  • Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
  • In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml // use more, as needed, if increasing batch size) 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.
  • Stir in 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. Then add nutritional yeast, another healthy pinch of salt and black pepper, and bring to a simmer. Continue cooking for another 4-5 minutes to thicken.
  • Taste and adjust seasonings as needed, adding more salt to taste, more minced/pressed garlic for zing, or more nutritional yeast for cheesy flavor.
    Optional: You can also add 1-2 Tbsp of vegan parmesan for extra flavor at this time. Some readers also enjoyed adding 1-2 Tbsp fresh lemon juice at this time for some brightness / acidity.)
  • 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.
  • Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
  • Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese. Best when fresh, but will keep for up to 2 days in fridge.



*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 is a rough estimate.
*Inspired by Kitchy Kitchen

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 379 Carbohydrates: 64 g Protein: 11.5 g Fat: 9 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 360 mg Fiber: 8.5 g Sugar: 5 g
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My Rating:

  1. Sandra says

    Well, I had to chuckle when I was putting this recipe in my “keep” file and noticed that it said 10 minutes of prep time. I must be really slow or perhaps the time didn’t include cutting all those tomatoes and chopping the shallots. It took me a lot longer than 30 minutes from start to finish, but it was oh so good. My gluten free flour clumped a bit, but I think there wasn’t enough liquid in the pan when I added it. I was able to get it mostly smoothed out with the almond milk and the blender did the rest. Served it with your vegan garlic bread made with a gluten free baguette and a chopped Italian salad and it was quite yummy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Sandra! We’re glad you enjoyed it with some troubleshooting! xo

  2. Maria L. says

    We made this last night. It was fail for us. We are NOT vegan but I am vegetarian. We followed the recipe exactly but excluded the cheese ( maybe that’s why?) but it was very thin and it tastes like onion soup. My husband said it would be good as a gravy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we’re so sorry you didn’t enjoy it. The vegan parmesan does add flavor/saltiness. We’re not sure what would cause it to taste like onion soup. We wonder what brand of almond milk you were using? Some have more flavor than others. Confirming it was unsweetened?

  3. Meagan says

    I just made this for dinner and it was excellent!
    I added some red and yellow bell pepper strips, mushrooms, and spinach. Also added cayenne to the sauce for an extra kick. Don’t skip the salt.
    Otherwise I followed the recipe exactly and was surprised how creamy the sauce was. Definitely making again, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Meagan. Thank you for sharing your experience! xo

  4. Sophia DeLauri says

    I made this for Christmas for my daughter and I and omg it was so freaking good! She has cmpa and other allergies so we are currently dairy, soy, egg, chicken, legumes, and corn free. I made this with coconut cream and no vegan cheese. I was really worried but it turned out so good. I am not vegan and I feel like shrimp would just be perfect in this, but it is great on its own too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tulsi, we’re so glad you enjoy it! We haven’t tried freezing the sauce, but possibly? If so, it would keep at least 1 month (likely longer).

  5. Dawn says

    Such a great recipe! I didn’t have any grape tomatoes on hand so I had to get creative. I used some sun dried tomatoes, artichoke hearts, mushrooms and spinach. I also used gf cavatappi for the pasta. It was absolutely delicious, thank you! I’ve tried a lot of other sauces of similar style and they are always disappointing. This sauce was perfectly creamy and delicious!!

  6. Chelsea says

    This pasta is simple and amazing! One of our new favorites 😍 The flavor of the sauce is excellent – we added the lemon juice and a little vegan parm at the end. Yum!

  7. Kait says

    Delicious! Kiddos loved it too. I used unsweetened unflavored soy and added about a cup of pasta water too. One to make again for sure!

  8. Victoria says

    I’ve tried a different recipe made with coconut milk, but I think the almond milk here tastes much more authentic. For the thickener, I used Bob’s Red Mill gluten-free flour which worked just fine with a bit of simmering. I needed something dairy-free but I’m not vegan, so I added chicken, bacon and peas in my rendition. Next time I’ll try it with the roasted tomatoes!

  9. Sarah says

    So creamy and delicious. Wonderful recipe! I roasted the tomatoes ahead of time to make it easier. Very excited to use the vegan Parmesan for other things too!

  10. T.C. says

    This was MUCH better than I thought it was going to be. I’ve made a similar dish before using cream of chicken and milk, and this tastes just like it, but without making me feel gross (or guilty). I’m a huge cheese lover. I eat cheese all the time! Recently, I had a really bad stomach bug, and I’ve been really careful about eating dairy while I recover. But my cheese craving definitely didn’t go away. I Google’d some recipes, thought I’d give this a shot, and wow – I’m impressed. I followed the instructions and it came out perfect. I was really worried about it tasting like a fistful of almonds, but nope – definitely cheese. I added some lemon chicken and also a squeeze of lemon into the sauce. Really delicious. Thank you!!

  11. Josie says

    This recipe was overall good but I wasn’t a fan of the almond milk. It had too strong of a flavor and gave the sauce a faint sweetness, which I was not a fan of. I would much rather use oat milk instead and use less flour next time since the sauce was a little too thick for my liking. Maybe with some more seasonings, lemon juice, olive oil and parmesan, and less flour , the sauce could’ve been more flavorful as well. Will be trying this recipe again with these modifications!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josie, sorry to hear you weren’t a fan. What brand of almond milk were you using? Some brands have a stronger flavor than others.

  12. Nicole says

    This recipe is awesome! I have made it a few times with different variation and am making it again tonight.
    This is also the first ever review I have left on a recipe. Yummy in all 5 of our tummies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Nicole! Thank you so much for taking the time to leave a review! xoxo

  13. Lesley says

    This was a hit! It was a hot day so instead of turning on the oven and roasting the tomatoes, I threw them in with the garlic and blended them into the sauce. I also added chopped asparagus to the boiling pasta for the last three minutes. My family loved the dish! Thank you!

  14. Michelle says

    We were so pleased with how this turned out. Very quick and easy and has so much flavor.
    I did substitute a cashew/coconut creamer and vegetable broth for almond milk. I added red pepper when roasting the cherry tomato and a bit of dried chili with salt and pepper.
    I also used the optional lemon and fresh basil and blended the sauce for the creamier texture.
    Will definitely make this again.

  15. Starr says

    I’m so glad I found this recipe! It was super easy & quick to whip up! I ended up using onion & canned diced tomatoes instead of shallots & cherry tomatoes (I was working with what I had in the pantry lol) & it turned out so delicious!!!! Will definitely make this again! :)

  16. Tamara Blackman says

    Great Easy Quick Dinner Meal!!! Steps were easy to follow! I used Silks non-dairy cream, and vegan Parmesan. I found that I didn’t even need a thickening agent, it was just the right consistency. Don’t know if it’s because Silks is basically coconut milk… but it did the trick. I added some roasted yellow and red peppers to the mix.

  17. Madison says

    AMAZING! I make this all the time for my roommates. Not a lot of ingredients, super accessible, and comes together quickly. I’ve never used the lemon before & it is still perfect without it.

  18. M.B. says

    This was delicious and easy! It’s a great weeknight meal that felt fancy and special when served with some white wine and crusty bread. We subbed the parm for a slice of vegan “smoked Gouda” melted into the sauce and it was wonderful!!!

  19. Bridget says

    My family is transitioning to vegan and this recipe was soo comforting and easy. Totally fantastic, I will make variations of this with veggies or gnocchi or pesto again and again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you and your family enjoy it, Bridget! Thank you for the lovely review! xo

  20. Michi says

    This was amazing! Although I did make a couple of adjustments… I added some mushrooms and plant based IKEA Swedish meatballs which brought out a lot of flavor. In addition, I incorporated some vegetable broth right before mixing in the almond milk (I used silk unsweetened almond milk). I used about a cup of veggie broth. I let the whole mixture thickens and bubble for about five minutes. I saved about a cup of the pasta water and mixed it into the sauce once done cooking. This helped the sauce become creamier. I listened to the reviews and added lots of salt and other seasonings to enhance the flavor. Will DEFINITELY be making again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nathalie, Perhaps more vegan parmesan cheese? Or for next time, we’d suggest using a different brand of almond milk – one with a mild flavor. Hope that’s helpful!

    • Liliana says

      You can substitute the almond milk with soy or cashew milk. In my experience, almond milk is runnier than other plant-based milks, and the taste tends to be more prevalent. You could also try to add more of the required seasoning (like upping the amount of salt).

  21. Kelan says

    I really hoped this would be the vegan cream sauce our family would love. Unfortunately, it turned out too heavy on the almond milk flavor and lacking any other depth besides garlic. I used Rude Health organic almond.

    If I were to try it again, I would use oat milk which has a more neutral flavor. I added the lemon but did not have parmesan on hand. Upon serving, we tried adding another vegan cheese for much-needed flavor. We ended up having to make another sauce for our meal.

    I usually love all the vegan recipes from MB but this was a miss.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelan, we’re so sorry to hear that was your experience. We haven’t tried that brand of almond milk, but wonder if maybe it has a strong flavor that’s hard to cover up?

  22. Jim Gramprie says

    Oh is this good!! Just putting it together I could tell it would be great. We had organic durum standard, non-whole wheat pasta. Personally, I think it really let the flavor-fullness shine through.
    My wife suggested it could be mixed with multiple veggies – bites of asparagus, broccoli, peas… though the sauce should then be doubled (NOT a bad thing 😋).
    Oooo, I’m So full

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Love the veggies idea. Thank you for the lovely review, Jim!

  23. Laura says

    SO good!! This is delicious and tastes pretty close to Alfredo with dairy. Definitely will make this again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Thanks so much for the lovely review! xo

  24. Carina says

    This pasta is so lovely! As a real garlic lover I did not add any tomatoes, just pure garlic and onion. It was so good, thank you so much for the recipe, from now on a favorite !

  25. Schuyler Schrickel says

    My Husband and I absolutely ADORED this recipe. I will try my best not to make it once a week because, WOW! It’s absolutely divine. I sautéed the shallots and garlic using vegan chicken broth for some added flavor and less oil, it came out great!

  26. Kathy says

    My hubby said I outdid myself, lol. I subbed 1/2 of a yellow onion and used Kite Hill almond cheese tortellini. Delicious!

  27. Bijoux Harrison-Doherty says

    YUM!!! I followed the suggestions below, doubled the garlic, made sure to use the lemon and the larger amount of nutritional yeast (I love the flavor). I added nutmeg and sage to the sauce while it was heating, roasted broccoli with the tomatoes, and added in a bunch of spinach! Served with red pepper flakes on top. DELISH. I will be making this again and again!

  28. Marrok says

    This was very tasty, and as suggested by many reviewers, we made some adjustments:

    • doubled the garlic
    • used quite a bit of salt, but keep tasting along the way and add as needed for your palate.
    • added an extra Tbsp of nutritional yeast on top of what was recommended.
    • I didn’t have a lemon, so I added 3 Tbsp of champagne vinegar
    • used 1/2 a small onion instead of a shallot since the store was out.
    • also used white pepper since I was too lazy to fill the pepper mill.

    We found it quite creamy and of a good texture without having to resort to a blender. I also heated the almond milk in the microwave for a minute to help with any potential lump issues. For the pasta, I used rotini and the spiral crevasses were great at holding on to the sauce.

  29. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Thanks so much for the lovely review, Arika. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Arika says

    Yummmm! This was so good! I used onion instead of shallots and coconut flour since it was all I had. Added vegan shredded parm and fresh spinach. Thanks for the easy and delicious recipe.

    *added rating to review

  31. Barbara Mikk says

    Fantastic! I used NutPods almond and coconut creamer. In the pasta, I steamed broccoli. To the sauce, I added sun dried tomato, zucchini, and then the broccoli. Really enjoyed this! Fresh, light, creamy!!

  32. Kim says

    I was surprised by the diversity of star ratings on this recipe. After making it, I now understand. I think if you do the bare minimum and don’t season to taste (especially if you don’t add salt to taste, which is does say in the instructions), it would be bland. BUT if you do season it how you like it, it’s SO GOOD!

    I love how this recipe is so simple, quick, and affordable to make. And since I can’t eat dairy, it was such a luxurious treat to have creamy pasta. I will definitely make this often from now on!

    Adjustments I made are:
    -Added about 4 extra cloves of garlic (thank you comments!)
    -Added the optional nutritional yeast (highly recommend!)
    -Added juice of 1/2 a lemon (thank you comments!)
    -Used plain store-bought oat milk because that was all I had
    -Used 1/2 yellow onion instead of shallot because that was all I had
    -Added ~1 tsp white miso for a more complex flavor
    -Blended in the pan with an immersion blender
    -Roasted diced roma tomatoes (all I had), mushrooms, and zucchini

    A great weeknight meal! Next time, I might add a tsp bouillon paste and reduce the salt, and throw in a protein like white beans. Maybe even a few extra cloves of garlic :) Can’t wait!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! We’ll look at this one again and make any improvements! So glad you still enjoyed it!

  33. Jan says

    Your creamy pasta recipe is fantastic !!! My family , vegan and non vegan , delighted in the flavors. I love the taste of the roasted cherry tomatoes caramelized full of flavor. Flavor being the key word here. I’ve tried other vegan creamy pasta dishes but they just fell short of flavor and velvety texture. Thank you for this wonderful recipe I will be making this for the holidays for sure .

  34. Scott says

    Followed the recipe exactly to instructions and it was very bland and we didnt get past the first bite. Save your time and ingredients and dont bother..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Scott, we’re so sorry that was your experience! Did you add more seasonings in step 4, including the vegan parmesan?

  35. claire says

    Loved it!!! So creamy and tasty! I used my home made cashew nut milk instead of almond milk (I blend either a handful of roasted or raw cashews with a cup of filted water until theres no bits as i find cashew nuts are much creamier and I used roasted cashews since i wanted that salty, roasted flavour).
    So simple. Loved it! thank you!

      • Jess says

        Made this for dinner and it was so yummy. I been cutting down on dairy and could hardly even tell it used almond milk instead. I read some of the comments and added in mushrooms, broccoli, spinach and lemon juice.
        Thank you for the recipe :)

  36. Gaynor says

    Wow just made this as not long become eating vegan and omg it was stunning. I only had the bottle of mixed coconut & almond milk here so whether that had anything to do with it I don’t know but it was so so good. The rest of recipe I did the same. 💯 will be making this my go too for sure. Thankyou for sharing it with us. Do you think you could freeze the blended sauce up for a quick meal when your on the go?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for the lovely review! We haven’t tried freezing the sauce, but we think it would work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Visalya. We are so glad to hear it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Isidora says

    I really don’t cook but i tried this recipe and i loved it!!! it was delicious and my family loved it too. Love from Chile!! xoxo

  38. Jessie says

    So yummy! After reading other comments, I probably tripled the amount of garlic, added spinach and mushrooms, and, when making the sauce, I added about 1/8 cup of cashews to make it more thick and creamy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frankie, we’re so sorry to hear that was your experience! Did you try some of the adjustments recommended in the instructions for adding more flavor (adding more salt to taste, minced garlic for zing, nutritional yeast for cheesy flavor, or a few shakes of vegan parmesan)?

      • ariah says

        I found the recipe delicious with soke changes, but it’s important to note that the flavour is still on the subtle side (tho yummy!).

        • double the amount of garlic and olive oil
        • add red pepper flakes to taste
        • stir this (along with onion) on low heat, this step is important to prevent burning the garlic/oil!
        • use half almond milk and half stock (i used chicken)
        • make sure you salt the water you add your pasta to. this will add taste to the pasta, and then you can save half a cup of the pasta water to add to sauce (it will still thicken up)
        • i didn’t add lemon, nutritional yeast or any italian herbs because i liked the taste as it was
        • i roasted the tomatoes with a spritz of olive oil, salt and pepper
        • i added spinach to the sauce for extra veg
        • used 2oz pasta per person, to make sure there was enough sauce

        i think of this like a creamy alio e oglio, so taste depends on how patiently you cook the ingredients xx

  39. David says

    A tip when making flour based sauces, heat the milk first.
    I add some black pepper to the cold milk then pop it in the microwave for a minute.
    This will stop the flour clumping together, you’ll get a much smoother sauce, plus it’s easier and quicker to make (doesn’t require as much whisking).

  40. Stefanie says

    My question: what’s a “medium shallot”? How big are the ones you are using :-)
    In the Netherlands shallots are tiny.
    PS Big fan of your recipes! Even more matcha ones please lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Stefanie! And good question! 2 medium shallots yield ~1/4 cup or 40 g.

  41. Lauren says

    Made this tonight for me and my husband who has no diet restrictions. He LOVED it and was shocked when I told him that it was vegan! (For the record- I loved it too!) After reading reviews I made a few adjustments- doubled the garlic, added some red pepper flakes and diced up a sweet onion instead of a shallot. I also added sautéed mushrooms, spinach and roasted broccoli. Rating this 4 stars only because of the adjustments that I needed to make

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your modifications, Lauren! We’re so glad you both enjoyed it!

  42. YG says

    This was excellent! I’ve made this twice now, and the second time added some extra garlic, mushrooms and chicken. Loved both versions. Thank you for sharing this!

  43. Daniel says

    This has nothing to do with the recipe, but to all of them. I LOVE YOUR VIDEOS. No bullshit, just straight to the point.

    And the recipes are awesome. Marry me please.


    An happy vegan Internet user

      • Krista says

        Unfortunately, tasted too much like almond milk. Added lots of spice to mask the almond milk flavour (I used the same brand as recommended as well). Tons of recipes we love on this site though so thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So strange! Brands can change over time- we wonder if that one did? Better luck with the next recipe!

  44. Ben S says

    This recipe was extremely bland. I was utterly disappointed and felt like I wasted my time and ingredients. I usually love minimalist baker recipes, but this one just didn’t hit it. Unfortunately me and my partner had to give the rest of the pasta to our dogs. Maybe in the future adding some mushrooms might make it better. We added lemon, nutritional yeast and broccolini but it was still bland. I will be sticking to my tomato base pasta recipes in the future.

  45. Ally K says

    This is so yummy like all MB recipes! We added 4 tbsp nutritional yeast and some red pepper flake. Also added some juice from a lemon (kinda mixed this and your creamy lemon asparagus pasta). After blending we put it in the skillet with broccoli, greens and pasta. Love being able to have a dairy free creamy dish!

  46. Charlotte says

    With a lot of salt and pepper, this was a delicious and cheap sauce.

    Also, I added lime juice which gave the dish a nice little zing that synergized really nicely with the garlic.