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 294 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entree
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. 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!

  2. 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!

  3. 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!!

  4. 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!

    • Support @ 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.

  5. 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!

    • Support @ Minimalist Baker says

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

  6. 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!

  7. 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.

  8. 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! :)

  9. 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.

  10. 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.

  11. 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!!!

  12. 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.

    • Support @ Minimalist Baker says

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

  13. 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.

    • Support @ 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).

  14. 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.

    • Support @ 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?

  15. 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

    • Support @ Minimalist Baker says

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

  16. Laura says

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

    • Support @ Minimalist Baker says

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

  17. 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 !

  18. 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!

  19. 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!

  20. 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!

  21. 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.

  22. Support @ 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

  23. 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

  24. 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!!

  25. 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!

  26. 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 .

  27. 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..

    • Support @ 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?

  28. 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 :)

  29. 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?

    • Support @ 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.

    • Support @ 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

  30. 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

  31. 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!

    • Support @ 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

  32. 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).

  33. 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.

    • Support @ Minimalist Baker says

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

  34. 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

    • Support @ Minimalist Baker says

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

  35. 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!

  36. 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!

        • Support @ Minimalist Baker says

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

  37. 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.

  38. 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!

  39. 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.

  40. Cait says

    I have both gluten and dairy allergies so I was excited to find this recipe! We made it last night- I had to make some adjustments because we only had oat milk and the only gluten free flour I had was actually for pancakes (still tasted good!)

    I read everyone’s reviews before I made our version so I added some Italian seasoning (basil, oregano, parsley, and red chili flakes). I also added nutritional yeast to give it a bit of a cheesy flavor. It was a bit bland but thankfully I read in the comments that that may be the case so I just kept an eye (our tongue) on it and kept seasoning as needed. We did roast tomatoes but also added in broccoli to give it more volume and grilled some chicken breasts and threw those in there too!

    It was very creamy and very filling. Flavor was great and was easy to play around with it. My family (who is not GF or DF- but eats it because of me) actually really loved it and could not tell the difference.

    Thank you so much! We are going to make this again!

  41. Tena Heck says

    I just discovered this site a few days ago. I didn’t make this entire recipe. I was only looking for a creamy sauce to make to add to my noodles. I’ve been vegan for 10 years and I have never found a creamy vegan recipe that works for me. However this recipe is it. I played with it a little bit as in adding more nutritional yeast than what the recipe calls for , adding on Lowery seasoning salt. I also had a half a block of tofu that I diced up very small and added it to the cream when I blended it and it just made for a creamier sauce. But you have to be careful not to add too much tofu because then the tofu will over flavor everything else.
    This is my new website to find vegan recipes I absolutely love it. Thank you so much!!!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy our site, Tena! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Emily Wolfe says

    This is a great recipe! Super easy and minimal dishes. I did add pepper flakes, nutritional yeast. I also added about 1 cup of thinly sliced baby portabella mushrooms about 2 mins into sauteing my onions and garlic. The mushrooms really gave it a really nice flavor. Love it! I will use this again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Emily. 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

    • Thais says

      Quick question. What camera do you use for the photographs of the food and what are some tips you may have for food styling for a growing business.

  43. Idan says

    Super tasty! Swapped yellow onion for shallots and added some zaatar and red chili flakes for spice & tang. Loved how easy and customizable this was.

  44. Lauren Smith says

    Neither bad or amazing.
    I’m a chef myself so probably a harsh critic.
    Positives: super creamy!! Oh and cheap!!
    Negatives: lacks that special something.
    I’m looking forward to trying this recipe again where I can add that special something.
    This is a good base recipe!

  45. Jenny says

    Hi, this is now my go to recipe for pasta sauce, I changed it a little bit by adding a tablespoon of nutritional yeast and swapped the shallots for white onion. This made the sauce so tasty, we tend to change little bits each time so that we don’t eat the same food (ie add some chilli, different herbs and spices), but this is without doubt one of the easiest sauces to make. Thank you

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jenny. We are so glad you enjoy 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

  46. Parker says

    Does anybody have experience substituting the almond milk for cashew milk? We don’t use almond milk for environmental reasons, but this recipe looks amazing!

    • Support @ Minimalist Baker says

      Hi Parker, we think that would work well! It also looks like other readers have done so with success.

  47. Sienna says

    This recipe was not bad!

    I don’t like tomatoes so I did my own recipe for roasted zucchini. Regarding the sauce, I used soy milk instead of almond milk. That turned out a little strange as the soy milk naturally imparts a somewhat sweet taste. This is not the fault of the recipe, I just don’t recommend it. I also added some nutritional yeast and plenty of salt for extra flavor.

    Like other comments have said, even with these modifications, this recipe was a bit bland. Fresh herbs or vegan cheese would do a lot for this recipe!

  48. Karin P. says

    Absolutely love this. Easy to make and exactly the sort of meal I love. Made it with red lentil pasta and added mushrooms and fresh basil. Thank you!

  49. hh says

    This was soooo delicious! I used oat milk, added a little extra garlic, a pinch of Italian spices, nutritional yeast, a dash of white wine, and some roasted tomatoes. Thanks so much for such an amazing pasta sauce recipe, will make often!

  50. Martin Guy says

    Most premade dried pasta contain eggs, which is not vegan.
    Can you advise which brand you used that did not contain eggs?

    • Support @ Minimalist Baker says

      Hmm, what store are you having that experience? The majority of the dried pasta we have come across does not contain egg. We like Trader Joe’s Penne or for gluten-free, their Quinoa & Brown Rice Fusili. Barilla also makes egg-free penne and should be pretty widely available. Hope that helps!

  51. Jeanette says

    I set out to make this vegan as the recipe states but turned out my husband used the rest of our almond milk. I had some leftover cows milk from a baking project and went ahead and used half milk and half veggie broth and it was DELICIOUS! Thank you this is an easy keeper

  52. Deb says

    Not a fan of this recipe. I have enjoyed many other recipes from this site. Unfortunately this one was bland and the texture was weird.

  53. Shane says

    I’m not sure why others are calling this bland. I used oatmilk instead of almond milk but it was absolutely amazing. So rich and creamy that it was hard to believe there was no butter or cheese in the sauce.

  54. Katie Len Wai says

    Made this last night and the garlic & shallots made the sauce!!! I used arrowroot flour as I’m gluten free and it turned out spectacular!! I will use this recipe again. Very easy to make!!

  55. Lena says

    I made this vegan pasta last night it was supper easy to make but it was bland no matter how much seasoning I added wish it had more flavor and all I could of taste is just the almond milk and flour but the texture was good

    • Support @ Minimalist Baker says

      Hi Lena, sorry to hear it didn’t turn out as you were hoping! It sounds like maybe the almond milk had a strong flavor that overpowered everything. Would you mind sharing what brand you used?

  56. Jillian says

    I was excited to make this; it looked so good in the pics and video but I have to agree with the others who said it was quite bland. I am dairy-free right now because of an allergy with my baby, and I am living in another country that lacks lots of food. Therefore, I really want some simple but tasty recipes. I think I will try this again but add some spices and maybe another veggie or two. Hopefully, it will have flavor then :/

    • Support @ Minimalist Baker says

      Hi Jillian, sorry to hear that was your experience! We’ll take another look at this recipe and make modifications, as needed. For a more flavorful sauce, we would recommend adding more garlic, salt to taste, or nutritional yeast. Hope that helps!

      • Support @ Minimalist Baker says

        Hi Jillian, we have added an additional note in step 4 to make this more flavorful, if desired. The reason we did not change the recipe is that many people have enjoyed it so we didn’t want to change what was working for them.

    • Kiley says

      I made this tonight but I used asparagus along with the tomatoes. I used a generic brand almond milk and it was pretty overpowering. But it wasn’t bland. It just tasted like almond milk I also added red pepper.

      • Support @ Minimalist Baker says

        Sorry to hear that was your experience, Kiley! We’d suggest trying a more mild-tasting brand if you give it another try!

  57. Stephanie says

    Will this freeze and reheat well? I am hosting an event, and I need to have everything cooked well ahead of time. I would like to have a non dairy pasta option. (Cooking this on the day of the event will not be possible.) Thanks.

    • Support @ Minimalist Baker says

      Hi Stephanie, we haven’t tried freezing it, but some other commenters have done so with success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Freeze” in the post and comments. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hi Mica, so sorry to hear that was your experience! For a more flavorful sauce, we would recommend adding more garlic, salt to taste, or nutritional yeast. Hope that helps!

  58. Maria says

    This recipe is amazing. So simple and so adaptable to adjust for whatever ingredients I have on hand. I’ve made it 3 times now—it thickens every time, the roasted tomatoes are a brilliant addition (when I have tomatoes and it was easy to sub in roasted broccoli or spinach when I didn’t), and I never bother with the blending because it is legit delicious without. Didn’t have shallots either so just added more garlic and some onion powder. Tasted as I went and really loved the whole thing.

    I love so many minimalist baker recipes because I can actually use them without needing a special grocery trip! Thank you!

  59. Jessica says

    I’m sorry to report that this recipe just wasn’t a hit with us. It was pretty flavorless even after trying to add additional seasonings. Leftovers were even worse and had to be tossed.
    I love many of your recipes, but this one just didn’t turn out.

  60. suzanne Mosier says

    I was surprised about how tasty the sauce was and how easy it was to make. This will be a regular dish on my list of go to recipes.

      • Michelle says

        I am going to make this for the 3rd time tomorrow and I am surprised that I haven’t rated it. Obviously another winner from MB. I am a very bland side so I will get my portion before shaking more salt. Thanks so much, Dana!

  61. Clarence says

    This is the first vegan white sauce recipe I’ve tried and while it did work, I wasn’t particularly impressed by the results. The flavour was bland, and the texture is a bit weird – it’s kind of thick but still watery and white, which looked kind of unappetizing.

    But I imagine if you made some tweaks you could get the flavour pretty nice. Adding in some nutritional yeast for some cheesy flavours would be one thing, a good dose of herbs as well, like sage or parsley could be another…adding mushrooms to the recipe would be a good idea too I think. And making sure you use plenty of salt. Potentially even replacing half a cup of the almond milk with some white if you’re feeling really fancy.

  62. Charlotte says

    Great recipe. I used oat milk as it’s all I had in and it was brilliant. I left out the roasted tomatoes as I’m not really a fan, however after reading all the reviews saying how amazing they are I’ll definitely add in next time. I think that some people find it bland because garlic can differ so much – as the recipe called for large bulbs I doubled my smaller ones and it was very flavourful. I blended it as mentioned as an option and it came out so creamy and thick! Chucked a handful of spinach in to give it a bit more colour and nutrition. For sure one I’ll make again and tweak depending on the flavours I’m looking for. Solid creamy base, thank you!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Charlotte! That’s a good point about the garlic. We’re so glad you enjoyed it!

  63. Caitlin says

    I gave 4 instead of 5 stars because the recipe is a bit bland for my taste. It did still reminded me a little of alfredo sauce though so that was a big plus! It’s a great recipe to build on. I love that it leaves room for your own flavor and interpretation. You can add spinach, paprika, peas, nutritional yeast, broccoli, red pepper, or whatever else you want to give it your own spin and a little more flavor if you think it needs it. I will definitely be making this again with a few added touches.

  64. Carolyn Jarrett jones says

    The sauce didn’t thicken well and I would describe the flavor as bland. The best thing was the tomatoes but I would not make this again. Very disappointing. I will try another recipe on the site however!

    • Support @ Minimalist Baker says

      Hi Carolyn, so sorry to hear that was your experience! Would you mind sharing which thickener you used? Is it possible you didn’t allow it to simmer long enough? For a more flavorful sauce, we would recommend adding more garlic, salt to taste, or nutritional yeast. Better luck with the next one!

  65. Lucía says

    I looooooved this recipe, especially the sauce. Thats why I did it for the 2nd time and added 1 red bell pepper to the mix, so good! I was wondering, do you think I could make a big batch of the sauce and freeze it?

  66. isabel says

    I’ve made this recipe tonight, but used oat milk because I did not have almond milk, added some portobello mushrooms and frozen spinach to make it more filling and adding some extra veggies. I also added some oregano, paprika powder, nutritional yeast and fresh basil. The sauce is really creamy (I needed 5 tablespoons of flour in total but it worked), and the recipe leaves room for culinary creativity. It’s quick and easy to make, so will definitely do it again! Thank you!!

  67. MJ says

    It’s not a bad meal but definitely more on thr bland side. That being said, it was nice to eat a good creamy pasta that was dairy free. I’ll probably make it again but try to add a few more elements for some more flavor.

    • Support @ Minimalist Baker says

      Hi MJ, for a more flavorful sauce, we would recommend adding more garlic, salt to taste, or nutritional yeast. Hope that helps!

  68. Support @ Minimalist Baker says

    Thanks so much for the lovely review, Katie. 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

  69. hadewijch says

    Glutenfree option for happy guts: I used tapioca flour as thickener and combined with spelt pasta, came out suuuper nice. The sauce is so creamy I was amazed at the fact it doesn’t have any cheese. I added some paprika powder and nutritional yeast for flavour. Definitely going to make this again!

  70. Justin says

    Overall a solid recipe. I put the sauce in the Vitamix but even so, it took some time for it to thicken. My 15 year daughter who is super picky really liked it so that’s saying a lot! I do agree with other posters that it’s a little on the bland side but definitely worth trying.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Maria!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  71. Maria says

    Really good for a vegetarian before payday :)
    Also because of said brokness subbed spinach for tomatoes and broth for milk, haven’t tried it yet but I will edit my comment. Thanks for the great recipe!?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you enjoyed it, Maria! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  72. Erin Lau says

    So good! I used soy milk instead of almond, and 1 head of garlic instead of 2 (made this recipe for one eater) still turned out delicious! I used to hate roasted tomatoes, but this changed everything! Will be making again soon. (can’t believe this is vegan!)

  73. Zenith says

    I think this is a great easy recipe. Very creamy without using dairy cream. The only thing I added was italian spices and served it with crushed red pepper if you like spice. But otherwise it is a delightful recipe. Than you so much.

  74. Cori Wheaton says

    So good! I used vegetable broth instead of almond milk simply because I needed to get rid of it. I added lemon juice, oregano, nutritional yeast, and red pepper flakes to the sauce. I also added roasted asparagus along with the tomatoes. AMAZING. I will definitely be making this again. I can always trust your recipes to give me a good base, and if I want to add to them I always can. Thank you!!

  75. Abby M says

    Pretty good. The sauce was very difficult to make, and the flavor just isn’t there. I had to add waaaay more Parmesan cheese to get it a little more Alfredo like. The roasted tomatoes were amazing though. ?

  76. Randy Paschal says

    Your recipe calls for all purpose flour. Therefore it is not gluten free. Sorry, don’t mean to be an ass, but I’m online searching gluten free recipes, and it recommends yours. When I read your ingredients, you put 3/4 tablespoon of flour. I understand that you also added, ” thickener of choice”, but, YOUR recipe calls for flour. You are miss leading your followers.

  77. Ih says

    I tried this recipe with a can of coconut milk instead of almond milk… It was super creamy, had a simple taste, the coconut and tomato flavours worked well together. I will be making it again :)

  78. Sazzy says

    As others had mentioned, its a little bland, but still very easy and quick to make. I feel like browning the garlic a little further and possibly adding more of it would make it more flavorful. I would like to try it with the veggie broth instead pf the almond milk to see if that adds to the flavor at all.

    Overall, I’d make this again, with just a few tweaks here and there!

    • Support @ Minimalist Baker says

      Hi Sazzy, for a more flavorful sauce, we would recommend adding more garlic, salt to taste, or nutritional yeast. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Tina, fresh pasta tends to use eggs, but typically the shelf stable kind does not. Hope that helps!

  79. Brooklyn says

    I did not like this recipe at all. I had to add a thickener because it was way too watery and the flavour was very bland.

    • Support @ Minimalist Baker says

      Hi Brooklyn, sorry to hear this didn’t turn out as expected! Did you add the 3-4 Tbsp flour to thicken? Did you try adding more salt to taste or additional garlic? Those would be our suggestions for next time! Hope that helps!

  80. Kelly says

    This recipe totally ticked all my requirements for deliciousness! I kept second guessing the amount of garlic and tomatoes, however, you indeed want all that you suggested! The sauce was amazing, even without taking it through a blender, and I even made the faux “parmesan cheese” and was pleasantly surprised! Needless to say, this will be a recipe that I will return to often! Thank you for posting!

  81. Vanessa says

    I made this tonight. It’s more on the bland side. If you like more flavor, try adding more seasoning. Something I’ll be trying next time. I used 8oz of pasta (instead of the 10 in the recipe) and it wasn’t enough sauce. I love my pasta creamy, so I’ll just double the sauce next time.

  82. Michelle says

    I made this tonight and it was pretty good. Kind of on the bland side but I excluded the shallots which probably would have added more flavor. The tomatoes help so much with flavor, you don’t want to leave them out! I did put my sauce in the blender to get it creamy. All in all its a good dish.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Michelle! Yes, shallot help round out the flavor. Glad you still enjoyed it!

  83. bridget says

    This was so good! And it’s so versatile. Made it as-is, delicious. Made it again, throwing in some things on hand. I added a dash of crushed red pepper, a handful of fresh minced basil, and some Italian “sausage” seitan crumbles. The roasted tomatoes have such a great, intense flavor. Thanks for another great recipe!

    • Janet says

      I made the creamy garlic vegan pasta. Insanely good!!! My entire family loved it because it wasn’t overpowered by strong flavors . I did add some nutritional yeast. Next time I make it I am going to add some fresh chopped spinach for added veggies.
      Thank you for this awesome recipe Dana. We are true fans of your Instagram page.

    • Jacob says

      hi! first time making this recipe, and my friend and i added juice from half a lemon and it made the sauce a lot more full bodied!

  84. Andria Curtis says

    I made this tonight, but I definitely had to tweak it for it to work for us. We upped the garlic substantially (approximately doubled), added oregano, and roasted portabello mushrooms with the tomatoes. I wish I had spinach, as I still think it needed something green to make it feel a bit more complex. That being said, I’ll make this again! We used cavatappi noodles which held the sauce really well.

  85. Rachel says

    Just made this and it is delish! Added roasted mushrooms when doing the tomatoes and wilted some baby spinach into the sauce to add some extra good nutrients. Used nutritional yeast instead of vegan parmesan and it worked well. Also made it using pulse pasta to up the protein count.

    I’m not a big fan of cooked tomatoes but decided to try this as I was craving a white pasta sauce. Really glad I did. They go really well and I will definitely be making this again.

    I’m just slowly transitioning to a vegan diet and it is this sort of recipe that makes it easier!

  86. Carleigh Nivens says

    I just tried this recipe at home and I LOVED it!! So delicious, totally satisfied my craving for a creamy pasta dish. I put shrimp in mine to add a little protein and it worked out great! Will definitely be making this again!

  87. Almaz says

    Hi Dana, I made this dish today. It was super easy, tasted a million times better than what I expected and it was a very, very light dish.
    Really loved it. I will try out your other recipes.

  88. lacey isaak says

    *** QUESTION *** im making this for company, just curious if tapioca starch or arrow root powder would work in this recipe instead? if so how much and how should i add it? THANKS!

    • Support @ Minimalist Baker says

      Hi Lacey, we recommend arrowroot or cornstarch, but be prepared to mix the sauce in a blender or it will be clumpy. See this recipe as a guide.

  89. Christine says

    Made this tonight. Really delicious! I served it over gluten free gnocchi instead of a regular GF pasta, since I wanted gnocchi for dinner. Also served it overtop of chicken as part of the meal (I have to be dairy-free, but am not vegan). It was so tasty on everything!! I was really happy to find a delicious cream sauce using almond milk.
    I am a bit confused about the shallots though. The recipe said 2 medium shallots, so I went ahead and chopped two up. But then I noticed that it said that was equivalent to 1/4 cup. It was definitely NOT equivalent to that! I measured it out and it was about 1 cup. To get just 1/4 cup, I would have needed to use just a half of one shallot. I’m not sure which amount I was supposed to use, 1/4 cup diced or 2 shallots. So I increased the other ingredients just in case (doubled the garlic and used 4 cups of almond milk). Turned out fine, but I’d love to know how much I was really supposed to use!

    • Support @ Minimalist Baker says

      Hi Christine, so glad to hear you enjoyed this recipe! 1/4 cup would be the better measurement to use. It sounds like we might have different ideas of a “medium” shallot! We have found that they can vary so much in size.

  90. Johanna says

    I’ve made this quite a few times since I first tried it in 2016 and it’s a fave even with non vegans, including my 9 year-old stepson! I’ve started roasting mushrooms with the tomatoes and wilting spinach right in the sauce before tossing it with the veggies and pasta. Superb.

  91. Naomi Low says

    this recipe is good but of you like garlic put way more than 8 cloves – I put 8 small cloves in for a recipe for 2 and it turned out as a mild garlic flavour . The sauce was really creamy and everything else was great though.

  92. Cara says

    I absolutely love this recipe! It has become one of my go to recipes when I want something quick. I generally have the ingredients for it on hand and its a super easy one to follow, I don’t even look at the quantities anymore when I make it.
    I’d also like to note that the sauce makes for a great base. I’ve mixed it in with vegan pesto and sometimes red sauce to get creamy pesto or something like a vegan vodka sauce. Its always delicious and so open to variation, truly a wonderful recipe. Thank you so much for sharing it!

  93. Denise says

    I made this today but used non sweetened cashew milk and used corn starch to thicken. Salt, pepper, basil and a dash of smoked paprika. The fettuccine I use is gluten free. Also added some small shrimp. It was absolutely delicious, and so nice and creamy! Thanks for satisfying my craving. I’m saving this recipe for my next craving

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Denise. 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

  94. Leah says

    This meal was so delicious! I added the juice of one lemon to add brightness. My whole family loved and I will definitely make again and again.

  95. Kayla says

    My non vegan husband even loved this! most vegan Alfredo’s require a blender but this one does not and is super easy! I remember when I used to eat non-vegan Alfredo and I would feel disgusting, this dish is all the flavor and comfort without the regret after eating it! Love it!

  96. Nikki O says

    This was my first vegan pasta recipe. Admittedly I was a bit nervous but this exceeded my expectations! I don’t even usually like white pasta sauce but this dish was light and fresh. I made the recipe per instructions, including pureeing the sauce. I’m looking forward to eating the leftovers tomorrow!

  97. Carol LeMaster says

    Hello I am looking for recipes for my 18 year old daughter. Her dermatologist told us to eliminate dairy from her diet, and it’s quite a challenge.
    Has anyone added chicken to this? She loves chicken pasta alfredo and this looks to be a good alternative while she is off the diary.

  98. Libby says

    Sorry, didn’t like the sauce at all. Tasted like a weird blend of almond and garlic to me. Tried to mask the flavour with seasonings ( Italian, basil …) and added green pepper and mushrooms but would not make it again.

  99. christie says

    A new favorite! I have been vegan for 20 years and THIS is the recipe I’ve been looking for. So simple. It doesn’t taste like it’s trying to duplicate a non vegan dish, which I love. It took me a long time because I doubled it and spent quite a while chopping garlic and tomatoes, but it was worth it.

  100. Lauren says

    This recipe was delicious! My only complaint is that it wasn’t very filling. Do you have any suggestions on what I could add to give it more protein and make it more filling? Thanks so much for the recipe!

  101. Topaz says

    I halved the recipe and it turned out really well! Didn’t bother blending since I like chunky garlic. I added some red pepper flakes and used cherry tomatoes, which I guess they have more water than grape tomatoes? They turned the sauce reddish once I mixed everything together but it was still creamy and tasty. I just had it for lunch today and will happily eat the second serving tomorrow, but I don’t know if I would make this sauce again — the sweet almond flavor becomes pretty concentrated once the sauce thickens and it’s a little odd. My non-vegan brother loves pasta, but he tasted it and immediately spat it out.

    Overall, glad I tried this but likely won’t be a regular addition to my lunch menu!

  102. Chloe says

    I want to make this for myself and a few friends, however a few don’t like tomatoes. What would be another good veggie to add instead? I was thinking possibly: asparagus, peas, and/or spinach.
    Please let me know what you would think to be best and if I should cook them (asparagus for example) the same way as the tomatoes

  103. Chrissy says

    I tried to make this tonight. I am not sure if it’s my terrible cooking skills, but I can taste the almond so much it really covers any other flavour :(
    Do you think soy milk can sub for almond breeze?

    • Support @ Minimalist Baker says

      Hmm did you use unsweetened almond milk? I’d recommend using oat or rice milk instead of soy. Their flavor is more neutral as soy has a very strong, distinct flavor. If you can only use soy though, be sure to use unsweetened plain and sub 1 to 1.5 cups of it out with veggie broth to help offset the potentially strong soy taste. Hope that helps!

  104. Mukta says

    This was so good! I didn’t have all purpose flour – only flours I thought I had were buckwheat, teff, coconut and garbanzo and didn’t think any of them would work, then remembered I had a 7-grain chapati flour haha so used that! I wasn’t sure I’d use the tomatoes but they made this sauce come together! Also the basil. I added some spinach and ate it with a mushroom ravioli. Such a treat, thank you!

  105. Tiffany says

    This was delicious!!!!! I tend to not eat pasta or any grain really but I made this for my boys tonight 5 and 2yo since my nephew is dairy free so I did try a bite. I left the tomatoes out… Sadly my tomatoes were bad.. I just made the sauce with the garlic pepper salt flour and milk and stirred in the pasta and added vegan Parmasean cheese on top. It was the first thing they ate!!! Even asked for seconds… Sadly I didn’t make enough for seconds… Lol
    Thank you sooo much this Will be my go to for a simple side dish when I have no other sides around!!

  106. Ellie says

    Omg amazing! Just made this and added mushrooms and zucchini. YUM! (Pro tip: don’t use sweetened almond milk. Oops had to start over!)

  107. Sophia says

    This recipe was AMAZING! I had some doubts as I have tried many other creamy vegan pasta recipes that were not good at all but this was delicious. I made it exactly how the recipe said and was surprised at how creamy and how good it tasted. Would highly recommend this recipe to anyone

  108. Codygirl says

    I just made this for lunch today.
    Roasted my garlic with the tomato’s ( I love the flavour of roasted garlic! )
    I used veg stock to keep it light and sprinkled vegan Parmesan on top.
    This is the BEST creamy vegan sauce I’ve had!!
    Light but full of flavour.
    Another winner??

  109. Jenna says

    This is amazing!
    I didn’t have any almond milk on hand but subbed in Australians Own unsweetened Like Milk (pea protein milk) added mushrooms and baby spinach. Yum
    Thank you so much for this recipe, your website is definitely going to help me transition to a Plant Based Diet.

  110. Alea says

    This was so delicious I put some mixed spices in the sauce to add some spice I will make this again for sure ♥️:)

  111. Maria says

    Oh my goodness!!! I haven’t been vegan for long at all and this recipe gives me hope! I see a lot of recipes calling for raw cashews, which I don’t have yet and other ingredients I am not used to having yet like tahini. I had everything needed for this and then some. I had made oat milk earlier (the recipe is also from this site) today and saw how well it congealed when I experimented and made vegan sweetened condensed milk so I used the oat milk and about half of the amount called for with flour. I added a bunch of nutritional yeast to make it cheaper and more flavorful and instead of shallots I used homegrown chives and a bit of yellow onion. It was awesome! I’m really impressed with how yummy this was. I went back for third and am definitely going to save this into my revamped vegan recipe book! <3

  112. Jen says

    Hands down one of the best recipes ever. Creamy, delicious, and so easy. I made this for dinner and was blown away with how tasty it was. I added some garlic powder (because 8 cloves is simply not enough for me), onion powder, and some spinach at the end. It was divine.

    I like that you could add whatever veggies you like to the dish because the sauce is so light. Also something tells me that adding some nutritional yeast to the sauce would make it a super easy Alfredo type sauce.

  113. Bella says

    I made this today with regular soy milk and it tasted so awful it wasn’t salvageable even with a lot of adding. Maybe using almond milk makes it taste better, but using all that flour without actually making a roux – where you heat the flour in oil or butter that makes the flour taste disappear – makes it taste floury and awful.

    • Support @ Minimalist Baker says

      Hi Bella! Sorry you didn’t have success with this! In future, we wouldn’t recommend using soy, and would go for a dairy-free milk that has a more neutral flavor like rice or oat milk. If you can only use soy though, be sure to use unsweetened plain and sub 1 to 1.5 cups of it out with veggie broth to help offset the potentially strong soy taste. Hope that helps for next time!

  114. Sarah Middleton says

    This recipe is absolutely fantastic and so easy to make. The ingredients are affordable to. The smell when cooking it is amazing and it tastes sooo good. Cannot wait to try other ones now xxx

  115. CAROLINE says

    This is a great dish to make on a weeknight. It’s tasty and quick. I shared some with a co-worker who had forgotten her lunch as home and she wanted the recipe!

  116. Nicole Harper says

    This was incredible! So creamy, delicious, and satisfying. I made a few changes. I used unsweetened vanilla almond milk because I did not have plain. While I could smell the vanilla there was no taste present. I added a can of mushrooms to the sauce once it cooked and I also added in Penzey’s Mural of Flavor. Thank you for posting this, we loved it.

  117. Bailey says

    I’m a college student with basically no real cooking skills and no fancy cooking gear. I made this and at the very least it turned out above average! It takes a bit of concentration to keep track of everything going on around you, but take it from me, its very doable. Thanks for the recipe! I also added some red pepper flakes to give it some spice.

  118. Corey Christensen says

    I put all the ingredients together and then I put the finished product in my mouth last night and it was SO GOOD THANK YOU THANK GOD GOD BLESS!

  119. Sharon says

    Made it last night, eliminated the oil for the tomatoes, but I did add mushrooms, parsley and basil with a little white wine in the sauce. It was amazing…this is a keeper.

  120. Wanda says

    Thank you. The recipe is fantastic. This is the second pasta dish I had since I became vegan six months ago. I loved it. I’m still learning. There’s so much to learn, but I really appreciate your recipe. I just added nutritional yeast.

  121. Vanessa says

    hey, so I tried this recipe but I am confused about the whole flour and nilk thing. Why would you first add the flour to the shallots and garlic instead of first pouring the milk as a liquid in it? It did work at the end but I still feel like it’s a weird that way around. Thanks tho because it tasted amazing!

    • Support @ Minimalist Baker says

      Hi Vanessa! Great question. The flour and olive oil is the roux: the thickening agent used to make the sauce thick and creamy. Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Hope this answers your question!

  122. Sarah says

    Thank you! I have to avoid dairy for my nursing baby and I miss cheesy pastas! This hit the spot! Thank you! I used unsweetened coconut milk and added a few tablespoons of nutritional yeast. My kids went back for seconds. I also put my tomatos in the skillet to deglaze the pan after cooking the onion and garlic.

  123. Melissa says

    Hi Dana! I’ve made this recipe before and I loved it, but I’m trying it again after a while and I can’t seem to keep the flour from clumping. I only put in a tbs of milk at a time. Could you update the directions to include how much milk we should be adding at a time specifically please? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Melissa, adding a little at a time is the best way to go here. To prevent clumping, use a good whisk and constantly stir while adding it. I usually recommend blending after this point to get an extra creamy sauce. Hope that helps!

  124. Tati says

    I made this for the family along with your coconut carrot pancakes for breakfast!
    They love your recipes compared to other vegan recipies because they never feel like they are inhibited. Out of all the vegan bloggers your meals impress every time!!

  125. Monica says

    I tried this tonight and failed. I added the flour, I subbed gf Flour, whisked it and added the milk. It was pure clumps and never got thick. Can you explain how to make the sauce to me?

    • Support @ Minimalist Baker says

      Hi Monica! To avoid clumps, we recommend slowly whisking in the almond milk a little at a time! Secondly, if you are wanting to keep the recipe GF, sub the flour for cornstarch or another thickener and that should help thicken the sauce. Hope this helps!

  126. Imagine Olives says

    I just made this recipe and LOVED it. Best sauce I have had from scratch and so simple to make. HIGHLY recommend this sauce.

    I just made my with fresh vegan pasta because once you go fresh it’s hard to go back to store bought pasta.

  127. Briana says

    I made this (with a lot of help from my friend, because im new to cooking). I’m trying to become vegan… and honestly this meal just proved to me how easy it actually is. I feel full, and also fulfilled knowing I’m making a difference with myself. Not only that but it was delicious! Thank you for this recipe! I’m leaving this comment in case someone like me came across this when looking for “easy vegan meals”. If you want to do something just do it.

  128. Crystal says

    So a vegan pasta dish without nuts!! this was amazing, I blended it in my ninja and it was super creamy. I tasted it after it was done and wanted a little spice so I added some Cajun seasoning on it and BOOM!! It was AHHHHmazing!! Oh and I added some fresh spinach in the dish. Since I had to feed my husband and 2 boys I made 3 servings of this lol. But I am so thankful for this super creamy dish!! Thank you for sharing this recipe! love love love!

  129. Becca Cross says

    I made this pasta, and it was so satisfying! All the favors meshed so well together, I even added nutritional yeast for extra “cheesiness”! Thank you for posting this I will DEFINITELY make this again!!

    • Support @ Minimalist Baker says

      Hi Sara! I would say a week at most, you could always prepare the sauce ahead of time and make fresh pasta?

  130. Raeefa says

    So I just recently decided I want to go vegan and it’s a struggle finding good recipes. I made this today and it is just AMAZING!!! I made it with the cornstarch variation instead of the flour, added a little vegetable stock to the sauce and also some garlic herb seasoning and it tasted even better than Alfredo made with Parmesan cheese. I couldn’t believe it! And it’s healthy too! Dana, I cannot thank you enough! I am a huge fan of yours now and will soon be trying more recipes of yours. Thanks again! :D

  131. Jasmine says

    I’ve made this recipe multiple times and it is AMAZING. First time, I accidentally used coconut milk instead, still worked and tasted great. Another time I was short on tomatoes and used some red and yellow peppers that I sautéed in a butter substitute, also amazing. I’m newly vegan, and this recipe has helped me so much. Thank you!

  132. Marly says

    OH MY GOSH!!! SO GOOD!!! This is such a sinple recipie (i’m a 15 year old with 0 cooking abilty). The instructions were easy to follow and it turned out GREAT! Will 100% make this again!

  133. c says

    Does anyone have a problem with people thinking this is too sweet? I thought it turned out amazing. I loved it. I used the correct almond milk and we added salt and pepper to our individual plates. My bf felt that it was too sweet for his liking and I feel like he’s thought that with most things containing almond milk.
    What do you think? That I should’ve used even more garlic? A lot more salt and pepper?

  134. Andrea says

    Thank you very much, Dana, I loved everything about this dish! Looking forward to having it again soon. I appreciate what you do.

  135. decanter says

    Hello,made this gorgeous pasta, but I dont know why it came out as thick gravy, I even added milk later. What can I do next time to keep it creamy dreamy sort of! ??

    • Support @ Minimalist Baker says

      Hi! I would use less flour next time, and if you have leftovers when you reheat it then it should be thinner!

  136. Mrs E. says

    Another Fabulous Recipe! I used 1 cup of home made almond milk and used pasta water to thin. When I sautéed the shallot and garlic I also sautéed some sliced thick zucchini, red bell pepper, Portobello mushroom. When the vegetables had just started to warm through, about 5 minutes I pulled them out of the pan but left as much garlic and shallot in as I could and proceeded to follow the directions for the sauce. I added a grating of fresh nutmeg and dried basil to the sauce, my husband and I loved this dish! The roasted tomatoes are worth it, flavor was outstanding!

  137. Gareth says

    Hi guys, I made this for my wife to take with her while she was helping her friend move home but red peppers instead of toms due to her friend not been able to eat them and it was thoroughly enjoyed, i also made my own version tonight with some red onion and onion with the shallots, just before adding the flour i threw in some oregano basil and thyme and a pinch of celery salt after adding the liquid i dropped in some nutitional yeast about 30 seconds before blitzing, after blitzing i leave on the side while i fry up red and yellow peppers, whole aromatico tomatoes, red onion and mushrooms then add the mix back to it and the wife loved it.

    But what i really need to say is thank you, the wife and I both changed to vegan 10 days ago and we would have struggled if it wasnt for your blog, i already know how to cook really well but didnt know what i was doing when we switched and so far everything we have tried is beautiful, you have really mad a difference in our lives and were both forever grateful and i just wanted to let you know so again thank you to the both of you ♡

  138. Sandi says

    This is a great and easy recipe. I have made this recipe several times for vegan dinner guests and it was received very well. I sometimes add broccoli and or chic peas in with the tomatoes, they add a bit more awesomeness to this already amazing recipe!!!!

  139. Celeste says

    I made this for dinner for two. Perfect for 2 servings and a midnight snack.
    I used half the recommended tomatoes though, and I thought it was plenty.

    Delicious and, of course, simple, will be making again.

  140. stephanie bowman says

    I have one vegan son and 4 non vegans. I made this and they all ate it (ok, I grilled some chicken for the other 4 to add) but one dish that all 5 of my boys eat is a BIG WIN in my book! It was delicious!

  141. Erin Mouton says

    Absolutely love it!! Just finished making it. Added mushrooms and kale and a some red pepper flakes for spice. Delicious! Will be a regular on my recipe list!

  142. Beverly Jeans says

    Today was my 3rd time making this recipe and it will remain in my meal plans on a regular basis for sure. So far, 3 college age friends of my kids have tried it and they really enjoyed it as well us my family. All three times I have roasted 8 oz. thick sliced portobello mushrooms along with the grape tomatoes and this was my only change from the recipe.
    Thank you, thank you, thank you!

  143. Danielle Stoddart says

    I added some brocolli when I was roasting my
    Tomatoes and added some zucchini noodles into my boiling pasta. Also added lentils whilst the sauce was simmering. And more of a main meal on its own, also added some vegan friendly chicken broth into the sauce! Came out delicious! :D next time I’ll add mushrooms

  144. deepika singh says

    seeing it,water is coming in my mouth. I’m very excited to make this pasta. i’ll make it tonight and serve my family. i hope they will like it.
    thank you

  145. Rachel says

    Hi!!!!!!! My name is Rachel,i’m 10 years old.
    I am gluten and dairy free and i am very picky so it is hard for me to find foods i like ,
    plus i have a very limited diet.
    but i really really enjoyed this dish
    thank you so much!!!!!
    Now i know whenever i cant find something to eat i have this delicious recipe

  146. Beth says

    Made this last night! It was SO good! Ran the sauce in the blender to make it super creamy. My carnivorous teenage boys annihilated the entire pot flouting its praises and telling me there simply HAD to be cheese in it!!! Mission accomplished :)

  147. Mell says

    I have made this dish so many times and it just gets better and better. I am a terrible cook but even I can make this! An amazing comfort food…hard to stop going back to the pot for more!

  148. Brittany says

    I am eating this as i type…i added mushrooms and blended the mixture and i halved the whole recipe. And even though i accidently burnt the tomatoes in the oven…it is sooo delicious!! It reminds me very much of alfredo sauce…which i used to love before transitioning to a plant based diet. Thank you so much for sharing this recipe. It will definitely be in my weekly dinner rotation!