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.
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.
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.
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:
Creamy
Rich
Savory
Garlicky
Warm
Comforting
& 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!
Creamy Vegan Garlic Pasta with Roasted Tomatoes
Ingredients
- 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)
Instructions
- 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.
Video
Notes
*Nutrition information is a rough estimate.
*Inspired by Kitchy Kitchen
Nutrition (1 of 4 servings)
Amber says
I made this tonight. I automatically doubled as how delish it looked…it was definitely a good idea. Amazing recipe.
The store was out of grape tomatoes so I subbed Roma. I didn’t have sea salt and I wonder if this could be why I felt like I added a ton of salt. I try to use as little salt as possible and it tasted like it was missing something so I added more. It brought flavors together. Is sea salt saltier?
Hmm, you could definitely use more garlic and garlic powder – that usually helps! And extra nutritional yeast + vegan parmesan always help, too!
Cheyenne says
So happy to find a creamy sauce that’s both cheap and easy! I used Silk brand cashew milk mixed with a bit of veg broth and nutritional yeast. I used buttnernut squash ravioli instead of noodles and roasted some halved brussel sprouts along with the tomatoes. Delicious! I did the cornstarch version and got a little antsy after 5 minutes and it hadn’t thickened, so i added extra cornstarch. It ended up not being necessary in the end and i may have to thin out the leftovers! Next time i will be patient. Definitely going to make regularly. Thank u!
Nicole says
What a fantastic weeknight dish! I added mushrooms and fresh rosemary to the sauce. So happy I came across this!
Indie says
For anybody panicking I’m in the UK and most dried pasta in the supermarket is vegan it contains NO egg, although you should ALWAYS check the label.
FRESH pasta is made with egg and so are stir fry noodles, which is why most vegans eat rice noodles, soyba noodles or Singapore noodles in a stir fry.
Please don’t scare people trying a vegan diet for the first time that the ordinary cheap packet of whole wheat or white penne bought from Tesco contains egg when it doesn’t, pasta is a good way of making a filling meal on a budget, all vegans learn to read the labels, it’s part of the process of eating a new diet.
Recipe looks amazing by the way! Thank you so much for posting this! Those tomatoes look yummy!
Priya says
Thank you, Indie! I’m surprised to see so many comments where people are assuming otherwise. Here in Australia, most dried pasta is also vegan.
Lar says
Doesn’t whole wheat pasta contain eggs? That’s the binding ingredient for all pasta doughs….
Nope!
Priya says
I’m surprised how many people think most pasta is egg based! There are so many varieties available these days – quite a few of them are vegan.
Ryan says
Just tried this, it was really good! I didn’t have enough tomatoes so I used some bell peppers which made it a little too sweet, but next time I’ll make sure to have enough tomatoes:) deeelicious! Thanks for the great recipe! I’m a little lactose intolerant but I love cream based pasta sauces, this is awesome!
Donna says
So I am vegan and soy free but also allergic to nuts (ugh my luck!) any other type of milk that you think could work here? rice? coconut? hemp?
thanks! i love all your stuff, made this transisition so much easier
Plain unsweetened Rice Milk would be best!! Good luck, Donna!
Nina says
Made your sauce and put over green beans and mushrooms with rice. Was delish! Thickened up nicely with just a bit of gluten-free flour. Thanks again!
Emily says
i made this for dinner tonight and I was very pleased with the result. The only thing Is that it was a little too sweet. Not overly sweet but just a little. I’m guessing because of the almond milk. Is there anything I can add to this that will help with that besides the salt and pepper which I put plenty of. Other than that though I was very happy with it!
Nina says
Hi Emily, I just soaked cashews overnight and put them into the blender with the amount of liquid needed for the “milk.” Wasn’t sweet at all because I wouldn’t have liked that either.
Stephanie C says
This is an awesome sauce! The roasted tomatoes are out of this world!! I am allergic to almonds so I used coconut milk instead, I will definitely be making this again!!
Jannett says
How thick does it get without the blender because I wouldn’t like to do that extra step. Please let me know cause I really wanna try this recipe but don’t wanna blend it. Thank you.
Ryan says
I am so excited to try this recipe! My sister and I aren’t vegetarian, but we are trying to eat less dairy because we’re mildly lactose intolerant, so this recipe will be great! :) It looks delicious!
Denise says
Just tried this, and it’s really good! Thank you so much!
cj Mercado says
I was wondering about the pasta you use. Since most pastas are made with egg—–and your recipe is calling for regular pasta—-how can this be vegan??? Shouldn’t it be vegetarian???
Priya says
There are a tonne of vegan pastas out there (without being intentionally vegan), and I’m sure Dana is well aware to check the ingredients.
Jacqui says
This was awesome! I added shiitake mushrooms, asparagus, and red pepper flakes to the recipe. I’m so happy to have Alfredo again!
Vidya says
SO GOOD! Didn’t have grape tomatoes, so roasted regular tomatoes and orange peppers. Just made it and ate it, turned out delicious!
Risa says
Do I have to use “Almond Breeze” may I use the sprout’s original Almondmilk?
Leland Stone says
Looks delicious, and although I’m not vegan the low fat creaminess of this dish is appealing.
Almond beverages are new to me, and the closest thing I can compare them to is soy milk, which has a sweet component. Is this true for unsweetened almond beverages, and if so what is the effect on the dish? I know a touch of sweetness can enhance a savory dish, but the soy drinks I am familiar with are a bit too dessert-like.
Robynn says
Most pastas are made with eggs. Vegans would have to be aware of that.
Kim says
just fyi very many pastas are vegan. Very easy to find at any grocery store.
Jeneique says
Love this recipe thank you ! I ended up using arrowroot powder/ cashew milk / red peepers instread of tomatoes / lemon juice and Italian seasoning :) thanks for the delicious dairyfree recipe.
Dan Ransome says
This looks like an interesting recipe, although I’ve heard that most wine is NOT vegan..? Might want to check what you’re using before cooking this meal.
Priya says
Dan, there are actually quite a few vegan wines. This is a very helpful website, feel free to check it out: http://www.barnivore.com/
Daniela says
Mm made this with spinach stirred in instead of tomatoes. Delicious!
Rachel says
Oops, forgot to rate it. 5 stars for sure!
Rachel says
I made this recipe as written, along with the vegan parm. We served it over homemade whole wheat noodles and it was fantastic. My husband and I were pleasantly surprised at how delicious it was (since it is hard to find vegan recipes that satisfy like this) and the kids loved it. Thanks!
thanks, Rachel!
Danielle says
Hi! I’m going make this for my boyfriend and I today. 2 Quick questions before I begin, I have bobs gf flour, brown rice flour and arrowroot powder, can I use any of those to thicken the sauce? Which would you recommend and how much to use? Wasn’t sure if the measurements would be different with any of those.
Also, read all of the comments and it sounds everyone loves it! Some said it was a bit bland, any suggestions while I make it to add some more flavor? Any spices or anything?
Thanks so much! I’ll wait to hear from you to make this if I can!!
Melissa says
Great recipe husband loved it !! Next time less garlic for my 4yr old she complained it was spicey . This for sure is a family favorite
Vaani says
Hey Dana,
Thanks for the awesome recipe! Tried it yesterday night. But I added basil paste, some oregano, did my own almond milk and it turned out good. Cheers ;)
GREAT! Thanks for sharing, Vaani!
Allison says
Thanks for the recipe! So delicious and creamy. We add sauteed mushrooms to this dish.
Adela says
Thanks for your recipes, they sound/look great! I didn’t have a chance yet to try them but I certainly will soon.
Meantime, may I ask anyone here whether there’s any place at all in NYC (preferably Manhattan) to find a traditional tomato spaghetti sauce WITHOUT CARMINE OR COCHINEAL? When I tried making it, all recipes I read included “tomato paste” and I suspect the bugs are in the paste…
Even the so called Marinara may contain these insects and not be listed on the label. I’m dying to have a hearty spaghetti dish just like I used to have before I became a vegan (and extremely happy I did!) in 1970! I consoled myself with my pesto sauce but crave so much for the tomato spaghetti sauce!
Thanks so much for your feedback! :o) Adela
Hosanna says
I made this recipe for lunch, and blended in an avocado. Holy cow, does it taste amazing! :) I went vegan earlier this year for ethical as well as health reasons, and I’ve found myself using your recipes more than any other website or blog’s. Thanks for sharing such awesome recipes with us! With all of these tasty dishes, I don’t even miss animal products anymore.
Lindsay M. says
Holy cow, is this good! Full disclosure: I ran out of almond milk while making this so I used about 3/4 c lactose-free milk. Not sure how much that changed the flavor, but I may have licked the whisk when I was done. Couldn’t get enough. Thanks for a great recipe!
Lovely! So glad you enjoyed it, Lindsay.
Evie Bergan says
I found your recipe while searching google. Since my daughter and son-in-law are vegans I thought I could make this for them on Thanksgiving. Do you know if it is possible to make a day ahead, put in a casserole dish and heat up the next day?? With all the other things I will be cooking that day I need something that I can make ahead. Thanks for your help.
Diane Elaine says
I am really bad at math.. I volunteer with Project Angel Food here in L.A. and want to make enough to feed 15 volunteers….can you help me out with measurements, it looks delicious
Marcie says
This is one of the tastiest (& fast) recipes I’ve found since discovering I can’t eat dairy about 6 months ago…and I’ve tried many! Thank you so much for sharing; it’s definitely earned a place on our dining table!
So glad you enjoy it, marcie! Thanks for sharing ;D
Kathy Rhodes says
Hi,
Looks amazing and I’m definitely going to try it.
Just one question, is the wholewheat pasta really vegan? I thought it was made with egg? I would use Quinoa pasta or something similar.
:-)
Just make sure the brand you buy is vegan. But yes! It’s mostly just wheat flour, salt and water when you buy it at the store!
Raeyanna says
This was seriously delicious :)! I Loved it !
In addition to the dreamy oven roasted tomatoes, I added some roasted asparagus and toasted pine nuts. This pasta is the perfect answer to the judgey side eye my veggie/crisper drawer so often give me between meal plans. Thanks :)
Stein Smith says
These things are true: Creamy, Rich, Savory, Garlicky, Warm, Comforting, and Surprisingly satisfying. We just made it and really liked it. It was really good. We plan to make it again. We ended up adding a little extra flour than 4 tbsps. Thanks for the recipe!
Jackie says
Oh my goodness!!!! Thank you for a great tasting “cream” sauce. I just made this and it’s amazing. I was all raw foods today but was wanting something savory and Collin for dinner. This did not disappoint.
Julia R. says
This was absolutely DELICIOUS! I’m a transitioning vegan (kinda skipping the vegetarian phase because I’m not a big dairy person) and I couldn’t even tell the difference between this and bertolli’s butter-garlic fettuccine (which I loved -save for the dairy). My dad who is a total “meat and potatoes” guy and liked it as well, which was surprising. Absolutely delicious, and great for any type of eater.
Kat says
Looks good. What egg-free pasta did you use in this recipe?
Alfie says
Thank you for this delicious recipe! I came across your website coincidentially and tried this recipe right away – I LOVE pasta with creamy sauces!
I didn’t have almond milk and used 1 cup soy/1 cup vegetable stock – in order to cover the soy milk’s taste (and because I did not have any vegan cheese to add another kind of flavour), I used a little bit more salt and pepper than I would have normally done, but it turned out really great.
I will probably try some more of your recipes very soon :D
Kind regards from Germany! ♥
Maia says
I just made this for dinner and it turned out delicious! While I liked the taste, it does feel like something is missing because after a while the sauce starts to taste a bit bland… could this be because I didn’t use any vegan parmesan? Also I used white pasta because we didn’t have any brown :)
Erika Addario says
I was wondering if you could use coconut milk instead of almond? My boyfriend is vegan and since we moved in together i have been eating vegan too, i really miss alf
redo sauce and this one seems like it would be a great replacement. BUT we dont use almond milk, we always have coconut milk and usually soy though.
coconut milk probably won’t work here because the flavor is so prominent. Might I suggest rice milk instead?
Joeschmoe says
Coconut milk will work fine if you like coconut, just don ‘t expect the alfredo flavor exactly. The thai coconut milk which I usually get in a can is sweet and delicious!
Rebecca says
Made this for the third time tonight and, yep, it’s still awesome. Recipes rarely get a repeat in my kitchen, but this one will forever and always be in our rotation. Loooooove.
yay! Same here. It gets put on our meal plan at least every couple weeks. Glad you enjoy it, Rebecca!
Wilson says
I made this for the second time and it is sooo good!! So creamy and yummy. I added asparagus and mushrooms as well. Definitely a keeper. Thanks! :)
Noel says
I just made this dish for dinner and it was good but not great. The roasted tomatoes got 5 stars in my book but the creamy sauce was sort if bland. Next time I might experiment a bit to try to bring out a bit more flavor. But overall it was a good pasta dish!
Anna says
I added some ground up roasted pistachios to the sauce – gave it a nice nutty flavor. Very easy and delicious dish! Thanks!
Lovely idea, Anna! Thanks for sharing :D
Helen @ Scrummy Lane says
This really caught my eye today. I love pasta with creamy sauces, but of course they are usually laden with fatty butter and cream. You can never go wrong with little roasted tomatoes, either.
Katherine Beaton says
Although I was too impatient (read: hungry) to roast tomatoes tonight, I really wanted a creamy sauce and this was perfect! I actually didn’t use the shallot, and I added some nutritional yeast while the sauce was thickening. Delish!
Abby says
Made this and it turned out perfect ! I added zucchini and mushrooms as well. So happy to have found this site. Thank you !!
Louise says
This was excellent. I added white wine and Parmesan cheese. Can’t wait to share it with friends.
Thanks for the recipe.
Kate says
This was delicious. I’m allergic to nuts, so I subbed the almond milk with half unsweetened soy half unsweetened quinoa milks and it came out very well. I also added a hefty amount of rosemary, crushed red pepper and some sundried tomatoes. I’ll definitely be making this one again. Maybe with some spinach or broccoli next time.
Lovely! So glad you enjoyed it, Kate!
Krista says
Top Notch!!!!! This sauce was amazing with Zucchini Noodles! I will absolutely recommend!
Oh good! Haven’t tried it with zucchini noodles yet. Great to know! Thanks for sharing, Krista.
Camille says
I just made this! It was hard at first but then everything started flowing together! Really good though and I feel better knowing it’s healthy!!
anne says
I tried this for dinner!! It was superb!! Thank you for this great recipe.. :)
Emma Boonsoong says
Danaaaaa … I’m cooking this recipe tonight and I’m so excited … loving you blog… you recipe and especially all the photos :) Please keep up all your yummy recipes…I’m your big follower :)
Tata says
We’re staying at a hotel with a kitchen in Thailand, and it managed to make this for my 5 yo son! It’s so easy and creamy, resembling the dairy recipes. The difference is, I subbed with coconut milk and garlic powder. Still yummy :D
Summer says
I’m looking for something a touch lighter than alfredo – am wondering if the addition of white wine would thin the sauce a bit for a lighter, warmer weather pasta dish?? Would that ruin the flavor combinations here? Has anyone tried this?
I don’t think so, it’s worth a shot! Just add a little when the shallot and garlic have browned. Hope that helps!
Bec says
Just made this, it was delicious! I went with the cup of veggie stock instead all almond milk, yum!!!! Also threw in some baby spinach just before serving. Thanks for this recipe!
Nikki says
Saw this recipe and immediately decided that was going to be dinner last night haha it was sooooo good! I did add mushrooms as well and we didn’t have vegan parmesan so we mixed some nutritional yeast through the sauce and it was delicious =) thanks!
Yay! So glad you enjoyed it. Thanks for sharing, Nikki!
Nikki says
We really did! I have been raiding your recipes ever since and I am dying to try pretty much every recipe on here haha, I love your minimalist approach, too many vegan recipes require so many complex ingrediants that no one has heard of that aren’t actually that good for you, thankyou!
Thanks Nikki! That’s how I cook and wouldn’t expect our readers to cook any differently! Glad you connect with the recipes. Cheers!
Rachael Emily says
Just made this and eating it all right now! !
I put rosemary on the tomatoes and wishing I had put mushrooms in it. Didn’t think of that till now. Will certainly be making it again :)
Ali says
Hi! I came across your website today while looking for a vegan pasta recipe to cook my family for dinner. I made this creamy garlic pasta and added mushrooms, peas, roasted capsisum and sweet potato and it was delicious! Even my brother liked it and went back for seconds, and he usually complains bitterly when I make vegan meals. I am attempting to go vegan for the second time and this recipe and your website in general have really helped me. Thankyou :)
Good luck in your vegan journey! Glad this recipe is making it a little easier for you this time around. Cheers!
Mariana says
Amazing recipe! I made a few adjustments: I used raw cherry tomatoes instead, and added mushrooms and arugula. Delicious! :)
Nice! Glad you liked it, Mariana!
Kathy says
I made this last night for out of town guests. Everyone loved it! No one could guess that there wasn’t cheese in it! And my 6 year old son who we just found out can’t have dairy especially loved it! He is really missing cheesy, creamy things, so this was a great meal for him! I loved how healthy it was too!
So great! Glad everyone enjoyed it so much, Kathy. Thanks for sharing!
terri says
I am making this again for dinner tonight for the second time because it. Is. That. Good. I didn’t have any shallots last time (or this time) but substituted a sweet onion, and used brown rice pasta. So good! Tonight, I think I’m going to stir in some baby spinach, just to see how it goes. Thanks for an awesomesauce recipe!
Absolutely! Thanks for sharing, terri! so glad you enjoyed it :D
Jessica says
My toddler is having to do milk and dairy elimination. This sauce was a hit with my two kids. Thank you for a great and flavorful recipe.
Love to hear it! My sister has a similar situation with her newborn. Too bad she’s also sensitive to garlic and tomatoes right now! Still working on a dairy-free version to suit her, too ;D
Leah Goltz says
I started my vegetarian diet this week, and I made this tonight!! I loved it, and my parents did too! Thank you :)
Whoop! So glad you did! Thanks for sharing, Leah.
James says
This was such a good recipe – just tried it out about 10 minutes ago. I ended up using regular 2% milk because I didn’t have almond milk, but it still came out very good. I, too, added red pepper flakes to liven it up a bit because the sauce came out a bit bland for my taste (although, it could have been an error on my part considering this is my first time making this recipe). White sauces tend to be my enemy because I can just sit there and eat the whole pan, but I think this is one of those recipes where it’s just so rich that you only need 1 serving to satisfy you. I think I will make it again.
za says
Hello, I’m not a vegan, and I don’t have almond breeze. Would it be okay to substitute almond breeze with fullcream milk?
Yes!
Shirley C says
I made this for dinner this evening and it was absolutely delicious. We loved it. This will become one of my regular dishes. I love the creaminess and the roasted tomatoes – delicious! Thanks.
So great to hear!!
Tana says
Just cleaned up after making this dish. Outstanding!!!!
yayyy!!!!!
Alicia says
Great recipe! Made this for dinner two nights in a row. The whole family loved it.
Paige Fowler says
Great recipe! When cooking the shallot and garlic I added some fresh chopped mushrooms. I also put in about a cup of vegan parmesan cheese after adding the almond milk for more flavor. Delicious!
Lovely! So glad you enjoyed it, Paige! Thanks for sharing.
Teisha says
I am so thankful for your site! This cream sauce was awesome! While I am not a vegan (I do eat chicken & fish) my stomach does not agree with dairy & eggs & I also just want healthier eating options. I made it with the 1 cup chicken broth & 1.5 cup almond milk & it was so tasty. My husband is not a big tomato chunk fan, so I used broccoli & added chicken, but your fantastic recipe for the cream sauce made the dish. He loved it & only knew the difference b/c I told him. I was able to have a creamy sauce & my tummy still feel well afterwards…if you only knew how amazing this is for me! I can’t wait to try out some of your other recipes; I plan to try the french toast this weekend & probably the yummy sounding lemon poppy seed muffins. :) Thank you again for sharing!!
Thanks for the sweet comment! I’m so glad you enjoyed the sauce so much. It’s become my new go-to white sauce and I can hardly believe it’s completely dairy free. Thanks for sharing!
Tracee says
Hands down the BEST creamy vegan sauce I’ve made to date and such simple ingredients. I’m trying to get re acquainted with my kitchen since my cooking hubby went back to work and this was easy to follow and made me feel like i was making such a gourmet meal, yes roasting tomatoes is gourmet to me, lol. Would def serve to my dairy loving friends as well :)
Roasting tomatoes IS gourmet! No shame there. So glad you liked this, Tracee. It’s a staple in our house now, too!
Kate says
Ok, this looks amazing. Can I have your leftovers? I can tolerate cheese just fine in reasonable quantities, but cheese overload pasta dishes always suck the energy right out of me. You’re going to turn me into a nut milk-based creamy pasta convert, I just know it.
Ha! I know! I was going to make this again tonight for dinner but realized I’m out of tomatoes – fail. I really don’t miss the cheese with this creamy sauce. Hope you give it a go, friend! And yes, you can always have my leftovers ;D
Dianna says
Thank you for posting so many wonderful vegan recipes. My dad has Stage 4 melanoma and has been a strict vegan for 3 years now in order to help his health. He’s loved absolutely every one of your recipes, so thank you, thank you, thank you for helping me bring a smile to his face x
Oh, that makes me so happy! Glad he’s enjoying the recipes, Dianna. Thanks for sharing!
MSW says
I just made this and my was it delicious! Perfect! I swore I was eating Alfredo sauce! And people think being vegan isn’t fun…I beg to differ! :) next time I will blend the sauce…either way it’s delicious and a quick meal!
So glad you enjoyed it! Thanks for sharing your experience!
Abbie @ Needs Salt says
I absolutely love how simple and delicious this dish looks! I can’t wait to try it when I get home from traveling!
Pinning for now. Gorgeous photos!
Jojo says
My partner made this last night and it was amazing. She isn’t too confident about her cooking, but she made this and blew me away! I have also been craving alfredo fettucine for a while now and seeing as how I am vegan and lots of vegan cheeses are expensive, this was a cheap fix! Thank you for posting all of these amazing recipes! This one is definitely a keeper!
Aw, yay! So glad you two enjoyed it so thoroughly and also found it easy to make. That’s the goal with all of my recipes! Stay tuned for more cheesy vegan dishes coming your way in April. Cheers!
Sophie says
I’ve been wanting creamy pasta for weeks but haven’t been wanting to totally indulge and feel like a balloon like what usually happens when I eat dairy. This is the answer! BUT. I can’t get almond milk where I am and the only dairy free milk I can get is soy. Do you think it would work? I’m hoping the other ingredients would mask the flavor but I’m not sure..
Hmm, what about oat or rice milk? 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!
marianne says
You can actually make your own almond milk really easily. You just blend them in a food processor with water. You can google and exact recipe
Katy says
I’m amazed at how thick and creamy that looks and you only used almond milk! I’ve seen alot of cashew based sauces and I’m sure they’re great but have never tried them because they seem so heavy. This looks amazing and love those roasted tomatoes, too!
Agreed! There is a place for cashew sauces but I wouldn’t consider them an everyday indulgence. This is a much lighter yet still creamy option!
Katherine B says
You are killing it with the vegan recipes! I love everything about your blog–it’s a feast for the eyes in both the food photography and the graphic design! & not to mention you have such a great variance of recipes and recipe types.. and of course the idea behind it. You’re doing a great job, love it. :)
Aw, thanks Katherine! I’m SO glad you find value in what we’re doing here. Do let us know if you ever have any recipe requests or suggestions as we’d love to know! Cheers :D
Divya says
This looks delicious! I’ve been trying so hard to cut down on the amount of cheese I’ve been eating but struggling as it’s something I really enjoy. This recipe will be a great help, I can’t wait to try it out! Thank you!
Me too! I LOVE cheese in pasta and pizza, so this is a great solution. Let me know if you give it a go, Divya!
Maddie says
I cooked this for dinner tonight and just finished it. I can’t believe how well the sauce worked! All the flavours worked really well together, thanks for the recipe!
Yay! Right? Isn’t it crazy how simple, creamy and flavorful it is? Glad you enjoyed it, Maddie!
Meriem @ Culinary Couture says
Well this looks all sorts of delicious.
‘Tis! Promise!
Kim says
I made this for dinner tonight and it was so delicious! Pasta par excellence! I added fresh mushrooms to the sauté pan, along with some basil. Once everything was done and mixed together I sprinkled some red pepper flakes on top for a final flourish. My husband and I loved this pasta dish. It has now been added to my ever growing recipe notebook. Thank you for all your wonderful recipes!!!
Nice! I wondered if mushrooms would work in this and now I know. So glad you and your husband enjoyed it so thoroughly. Thanks for sharing, Kim!
Jennifer says
Yummy!
xo Jennifer
Katrina @ WVS says
Pasta and pizza would be tough to give up for me too. I’m so glad you’re experimenting with dishes like this though! Yum!
Sara says
OH..*drools*.. MY GOODNESS.
I’m salivating like no tomorrow looking at the pictures and ingredients.
Finally a yummy recipe with not cream or milk or dairy product !! Definitely bookmarked to try on a rainy day.
I truly thank you for the recipe with all my heart, I’ve been looking for something like this.
Ah, thanks Sarah! Glad you find value in this recipe. Let me know if you give it a go!
Alanna says
Be mine! This looks like creamy, garlicky pasta perfection, and these photos are stunning. I am so making this!!!
Thanks friend! I aspire to be as amazing/stellar as you are someday!
Alanna says
Back atcha, lady!
Phi @ The Sweetphi Blog says
I love the use of almond milk in this recipe! Sounds (and looks) totally yummy!
Yes! Me too. Makes it super creamy and yet light and dairy-free. Let me know if you give it a go!
Melissa says
Hi!
I recently found out that my little one has many food allergies and I came across this recipe. It looks very good, but I was wondering if the almond milk can be replaced with rice milk or coconut milk? He is allergic to nuts, dairy and soy. Thanks!
ryan says
you say sub up to “1 cup veg broth” so does that mean 1.5 cups of milk plus the veg broth ?
Hi Ryan,
Yes, that means 1 1/2 cups almond milk + 1 cup vegetable broth. Alternatively, you could use 2 cups almond milk + 1/2 cup vegetable broth. Hope that helps!
The Vegan 8 says
Looks delicious! I have found cooking with nutritional yeast over the stovetop slow and low thickens up really nice and beatifully. I make a broccoli and cheese sauce doing it that way. Besides the almond breeze, I love that this is nut-free! It looks wonderful. I’m sure somebody could easily sub coconut milk if they need it nut-free with no problem! I also like the roasted tomatoes on top. I love using roasted tomatoes in my recipes, gives such great flavor! :)
Nice! I makes sense that nutritional yeast would thicken since it’s a powder. Thanks for the tip! If I were you Id’ sub rice milk for the almond milk to keep this nut free as it seems to be more neutral than coconut.
Amanda @ Once Upon a Recipe says
This looks SO creamy and delicious. Love!
The Meatless Marathoner says
This is a fantastic recipe. It earned a place in my 21-day of excellent recipes. The criteria for the list, which this fits all of are:
–It has to be able to be made in a half hour max. (Everybody is busy!)
–Cheap. The economy sucks. We’re all on a budget.
–Easy. I try for recipes under 8 ingredients.
–Common ingredients. If a set of recipes has common ingredients, it’s less likely you’ll fall into the “there’s nothing to eat in the house” trap.
–Leftovers. The perfect recipe generates a healthy lunch. I don’t have to worry about eating well in between classes the next day.
Even better is that it’s already vegan, which meant no modifications!
Kathy M says
I’d love to know what other recipes are on your 21-Day list if you’d care to share!
Lisa @ Simple Pairings says
Looks fantastic! I love pasta every now and then, but it’s so filling that I need some type of fresh item to lighten it up. Love the roasted tomatoes! They add a great pop of color and freshness that I’m sure I would love.
Roasted tomatoes give it an almost marinara-esque kick, so it’s kind of like having red sauce and white sauce in one dish! Hope you enjoy this, Lisa!
Tracy | Pale Yellow says
This sauce looks so good and easy I may make it tonight with some fresh asparagus and mushrooms I just bought!
Great veggies to add! I could eat an entire pan of roasted asparagus by myself. SUH GOOD.
Holly @ EatGreatBEGreat says
I’m SO excited to give this a try! It looks amazing – perfect comfort food!
miss agnes says
Of course, flour or cornstarch to thicken the sauce. I never think about this when I make pasta. I have to use gluten free for my kids, and they can only use rice milk. I will try adding a bit of cornstarch to make a creamy sauce in my next pasta dish. Thanks for the great tips.
Marcia says
How about using Arrowroot instead of cornstarch? I do because my husband is allergic to corn and it works beautifully. Of course, so does the flour and neither one of us have gluten issues…so lucky.
Xavier Berges says
Hello!! Big fan of your website and this looks amazing!
One general question, not necessarily limited to this recipe. I don’t include onions, shallots and garlic in my diet, is there any substitute for this? I imagine it’s more of a flavor thing, since (I think) they don’t add texture necessarily. Can you correct me on this and just provide general guidance in your opinion.
I generally sub garlic for ginger, albeit it is a different flavor, but it does liven up the plate.
Thanks much and keep up the good work!
Hmm, I rely heavily on onion and garlic for flavor in most of my recipes so I can’t be of much help here. Sorry! But I DO have a vegan cheese sauce coming up in April that’s completely onion free and could be made garlic free. And it’s totally creamy and SUPER delicious, so stay tuned!
Sarah says
I know it’s a little late, however… If anyone should come back to this later… Here goes! I don’t include any of those things in my diet either. I also cooked a little bit of green peppers with mine (I love adding red also, but I was out) and some mushrooms (when cooking g the tomatoes). I added a dash of red pepper flakes and Italian seasoning along with the other seasonings in the recipe… And then a bit of extra basil. To top it off, I also used vegan Italian sausage… I imagine this would be good with Veggie protein chicken too. I’m Italian and love my pastas… I haven’t had a creamy pasta dish like this in months and I about died eating it… Was so good! Also, don’t normally post on things like this, but I wanted to provide a little hope for people that can’t / don’t include some of these ingredients in theirs diets.
Thanks, Sarah!!
Markesha M. says
Thanks for your input. It was very helpful
Chrissy says
I have been making this recipe similar to your edits since it first posted. I add peas. Always my guilty pleasure on fridays nights when we stay in.
Zoe says
Late response here, but I figured I’d chime in just in case. I don’t eat onions. I always use leek instead. Not sure if it’s an allergy or just a taste, but I find them much more pleasant and they break down to often be unnoticeable – and they caramelize well, too.
Antonia says
Made this 2 nights ago. Fantastic. Seriously, when you can get something this creamy and rich and cheesy without forcing a cow to be kept imprisoned while her calves are systematically taken from her and slaughtered for veal so that humans can take their milk instead, why in heck would you choose the cruel, archaic way? I grew up on loads of cheese and am picky about what alternatives I eat now that I’m vegan, and this was just the bomb. I didn’t even have all the ingredients (no shallots, out of the creamier almond milk so had to substitute with soy) and it was still a hit. Mixed in some nutritional yeast for extra cheesiness which just put this dish off the charts. Thank you so much for this recipe, will make frequently.
Antonia says
…….. not really sure why this went as a reply to someone else’s comment but…
r says
couldn’t you have just said the sauce was good???
Gabby says
Hahahahahahaaaaa
Michelle says
Actually, I really appreciated the thorough review-it convinced me to try it, this is the kind of comments I am looking for in reviewing recipes.
Angel says
Hi, just curious how much nutritional yeast did you use? I think I want to try that!
joe says
I totally agree with what Antonia said. That how things are and how humans (sic) behave.
Cody says
I tend to use parsnips instead of onions for flavor since I can’t eat onions.
Janet Wehlitz says
Greetings,
I wish I had seen this blog and your post before my father-in-love died. He lived with my hubby and I until he died at age 96 yrs. He had a bad adverse reaction to ANYthing onion: raw, cooked, powered, etc. I had quite an interesting time finding ways to spice his food up without onion and still keep the Daily sodium intake under 500 mgs.
Evpraxia
Marcia says
Have you ever tried the Indian spice, “Asafetida” (I’ve got the ground version)? Its formal name is “Hing” Ground just in case you have a difficult time finding it under Asafetida.
Let me warn you right off that it has a VERY strong odor so don’t smell it! The good news is when it is cooked, that odor disappears and it leaves a magical onion/garlic-like flavor! I kid you not!! It’s something to consider. I use it all the time, thanks to my niece who introduced me to it.
Teresa says
I also do not eat onion and garlic. The best replacement I have found is a trick I learned while cooking Indian food… That is to chaunce leeks and add a little bit of Hing/ asafoetida. The flavor is strong like onions. Just a bit is enough :)
Katie says
Another late response—I am allium intolerant, so I normally use celery where garlic or onion is called for. Even my Portuguese mother in law admits she can’t tell the difference, and Portuguese food uses a ton of garlic.
Liz says
Made this but wasn’t feeling the tomato tonight instead added spinach with the garlic and onion and roasted zucchini! Yum!
Jennifer Beckman says
Hing is a good alternative to onion or garlic. You find it at Indian grocery stores.
Chelsea says
This looks amazing!!! :)
Christina Haritos says
five stars i made it ..
sooo good ! and so much less fattening than cheese and no animals harmed.
thankyou it’s so easy and fast to make !!!