Creamy Vegan Garlic Pasta with Roasted Tomatoes

That looks and sounds so yummy. :-) will have to try this. Thanks

Simon

Just made this….omgoodness!!! My girlfriend and I devoured it all!! I’m seriously thinking about making it for my friends at work tomorrow.

Can this recipe be served the next day?

I made this last night. It was delicious! Thank you.

I skipped the roasted tomatoes as I didn’t have much time to spare. I found the whole dish to be quite bland so I added spices (chili powder, onion powder, oregano, thyme, chili flakes, and celery salt) I only added a tiny bit of each but it did make a difference. I also added mushrooms, black eyed peas (I had leftovers) and green bell peppers. Definitely will try to improve it more over time, maybe with some tomato paste for some more depth but overall a great recipe.

I made this dish for dinner last night, including some modifications based on what I had on hand: used mushrooms and spinach instead of tomatoes and macadamia milk and arrowroot powder instead of almond milk and flour.

The sauce was a little sweet (probably just due to the macadamia vs almond) so if you encounter that, load on your savory spices. Also I found my sauce was deceptive – it looked thin so I added more arrowroot flour but when tasting, the sauce was surprisingly thick! So don’t make my mistake, keep tasting for consistency as well as flavour in case your milk pulls the same trick. In my case I would say three tbsp of arrowroot was plenty.

All that said this recipe created a tasty, creamy sauce that excellently complemented my pasta. Very grateful as I love a good white/alfredo sauce and it is hard to find a good dairy-free version! Can’t wait to try with the roasted tomatoes next!

The highlight of this dish is definitely the tomatoes! At first I was a little uneasy about adding 3 cups worth, but they taste wonderful with this dish!!!

Can I use the normal milk instead of the almond breeze?

My daughter recently became vegan and to support her I have adjusted my eating habits and came across this recipe. Not only was it quick it was delicious. I used garlic, added spinach and pine nuts. Also, used a combination of almond flour with regular bleached flour which gave it a sweet but perfect taste. Pasta used was Barilla Farfalle. Definitely a new meal has been added to our recipe book.

loved this, my go too now !! cooked two big batches this week so this will be the 4th night in a row eating it! I have to stop myself from spooning out the sauce and drinking it while cooking ! I added some fresh silverbeet and mushrooms I brought from the farmers market that day, I cooked the mushrooms into the sauce the second time around which gave it a mushroomy flavour as well but I think i just prefer the creamy garlicky sauce more! served with garlic bread and vegan white wine, amazing! I mush prefer this to nut based sauces, i cant seem to get past the nutty flavour

Disclaimer: I am not good at cooking. I just started because I am young and still live with my parents and go to school. However, this meal turned out well. I messed up the sauce by using the wrong type of almond milk (used vanilla kind); it turned out sweeter than usual, but it was still good. I am impressed that a young person with no kind of cooking finesse and wrong ingredients could make the dish taste satisfactory. Thanks for the recipe!

I thought it was good. Added some tony chachere and cayenne… The only dislike I have is that it has a slight almond taste due to the almond milk. And yes I did use unsweetened original. Is there any other plant based milk that would be less strong in flavor?

As a chef i chose this recipe as my foray into vegan cooking and i have to say i now know why so many dislike vegan food.

This recipe looks great! However looking for something nut free but you used almond milk :/
Switching it out for soy, no worries! ;)

I love this dish! It’s so convenient and delicious that I make it for myself often but I’ve also made it for large groups because it was easy to make a lot of it. The non-vegans in the group could not believe there was no dairy. If I can’t find good tomato at the market I have also sautéed mushrooms and added them in instead of tomatos.

I made this pasta for my family. It was fairly easy to prep and cook, and the sauce had a nice creamy consistency. The tomatoes worked perfectly with the sauce, and the dish overall was delicious with a bit of salt and pepper. Will be adding to my recipe box!

I have no idea what most of the other readers are talking about….I didn’t substitute anything and this was the creamiest and most luscious sauce because I took the time like you recommended and buzzed the shallot mixture in my Vitamix. Once again, your recipe was dead-on delicious!!!! I have tried your biscuits your chocolate vegan cake for my birthday and the vegan fried rice and they will all very delicious!!!! You’ve made me a believer in the deliciousness of veganism

This is the best pasta I’ve ever had in my life. Seriously. I found some penne pasta made in Italy at Trader Joes that’s only ingredient is wheat. I used 2 shallots, diced – and then after I mixed in the almond milk and flour I put it in the nutribullet for 60 seconds then put it back in the pan. Instead of using the grape tomatoes I used a large can of organic FIRE ROASTED tomatoes (drained) that were diced/chunked from 365 Whole Foods brand – and sautéed them with a little olive oil in a separate pan. Then I added the fire roasted tomatoes to the sauce, stirred then added the pasta and stirred. OH MY GOD. When I developed an allergy to milk I thought I was done for as far as Italian food – but after talking to Joe last night about Italian food and how much I missed it. Seriously. I had to stop myself from eating more and more and more…. and I forgot that it’s 100% ‪#‎vegan‬ it was so good!! The fire roasted tomatoes really gave it a kick! (I also added a LOT of black pepper to the sauce to taste) 12 out of 10 stars

I have a question… my boyfriend is allergic to tree nuts and is unable to drink almond milk. We usually drink soy milk. If I get unsweetened soy milk (without flavoring like vanilla) would that be a good substitution for almond milk? Thanks!

All i Had was cashew milk and it turned out pretty yummy ! thanks !

PERFECT amount of garlic! This is a FABULOUS recipe and thank you for it :)

This was so so delicious!! I’m new to the vegan thing and creamy pasta dishes are my all time favourites! This did not disappoint and would make an amazing base for all kinds of flavours and additions. Next time I will be grilling some broccoli alongside the tomatoes.
Can honestly say that even if I decided to eat meat I would still use this recipe as a base for my creamy sauces because not only is it just as delicious (if not more so) it’s so much healthier!
Cannot get enough of this recipe. Thanks Dana!

Wow! This is my first foray into vegan cooking. The dish went beyond my expectations. It’s really delicious. I made one mistake and bought regular Almond Breeze vs Unsweetened. To offset the sweetness I added spinach and a bit of brown mustard to the shallot/ garlic mix. Turned out amazing.

This is really good.
Instead of shallots I used regular onions. It was a bit sweet so I ended up adding a few dashes of hot sauce.
Also I had left over Daiya mozzarella cheese, which was about a handful. Added it in and made it nice and cheesy, this also made up for the vegan parm.
In my opinion the tomatoes are the best part of this dish, definitely adding even more the next time I make this.
:)

This is so delicious! I make this for my boyfriend all the time. Love to add different kinds of veggies and new ingredients. Thank you for the recipe!!

I can not use any nut products do to an allergy. Can I use soy milk or will it taste funny?
thanks

This recipe is amazing i added little bit more veggies to the dish and its amazing thanks for the recipe

I am not vegan but dairy upsets my stomach. I cooked some gf spaghetti pasta up and popped the cherry tomatoes in the oven then strained the pasta and then put broccoli, garlic, onion, chopped chicken breast, and almond milk in the saucepan on high, later adding back in the pasta. I stirred it through with lots of parmesan and black pepper! It was delicious and quick – no fancy expensive cheeses or weird ingredients! I didn’t even need added thickner. Wonderful recipe and flavor!

I am cooking this recipe now, I will share with you how it was prepared.

Made this today! I took her tips on the blending the sauce in a blender and added vegan Parmesan. I did not add the tomatoes, none on hand. Used exclusively almond milk (No Broth), but I will say I did salt and pepper quite a bit. So ultimately I think the broth would of been fantastic in this. I added my own Italian spices I had on hand, and added lots of crushed red pepper to spice it up. I was really surprised how “cheesy” the sauce was, definitely one of those “trick your friends” meals.

Hello! I just made this for my family tonight and it was delicious! Instead of almond milk (my mother is allgeric to almonds) I used oat milk, I didn’t have a lot of grape tomatos at hand, so I added radishes and baked those together instead. ?

This looks amazing! I’m an aspiring vegan and I’ve been looking for something that kinda duplicates Chili’s Veggie Cajun Pasta…this may be it. I’ve been wanting to find a dairy-free creamy alternative and this could be it! I will let you know :)

Yummy! I ended up adding nooch to the sauce and slow roasted mushrooms to the pasta. I prefer the fake cauliflower-Alfredo style sauce but this was a lot less work so really nice for an easier weekday meal. Thanks for sharing the recipe!

Could you use Soy milk instead of Almond Breeze, or would it drastically change the flavor (I have a severe almond allergy, is why I ask)?

idk what to say but thank-youuuuuuu lol it was excellent and i appreciate it so much ! please continue with your gift. God Bless

Love the ideas for vegan diets. I DON’T love the Banquet Frozen Beef Dinner ad at the end of the recipe. C’mon…isn’t there another company to fund this blog?

This sounds delicious and I will try it tonight!

Hopefully, everyone is aware that there is gluten free flour, which works the exact same as regular. I am gluten intolerant and all my pasta, flour and breadcrumbs are gluten free.

Maggie

This is the third recipe I have tried from your site and all three have been great hits!
This pasta dish was as promised; creamy, flavorful and delicious! The texture was spot on as well as the flavors. I added a handful of baby spinach to the dish for flavor, color and extra added nutrients. Loved how the tomatoes popped in my mouth! I will be making this again soon.
Thank you so much for posting this!

Looks good in theory however, I heed you to not follow a lot of the cooking instructions. Showed promise but the end result actually made me quite sick. Disappointing

This looks amazing, and I’ve wanted to try it for a long time. Do you think it would work with soy milk instead of almond milk? Thank you!

Could I substitute the almond breeze for white cooking wine?

I know I’m a little late in the comment game here, but I absolutely LOVE this recipe. I’ve made it several times now and each time I swear it is even more delicious than I rememered/imagined it to be. I have to stop myself from standing at the stove and eating it straight from the pan. Usually, I have to tweak recipes, or combine a few to get a result best suited to my taste, but this I follow exactly and it comes out beautifully. I love the tomatoes, which is really saying something because I hate tomatoes about 99% of the time. This is one of the best pasta dishes I’ve ever made, thank you so much for the recipe!

Loved it! I fried some mushrooms and blended it into the sauce for extra thickness…thanks for posting this recipe!!!!

tonight i made this and i should have not used vanilla almond milk. i wasn’t looking at the label. i hope its not terrible on my homemade pasta. i will try it again with plain almond milk. my house smells like garlic and vanilla. haha!

I just want to tell you that since I have been dairy and now egg free you are my favorite person . I gave these up because my newborn has had allergies and I have made some of your delicious recipes – thank you!

Tastes just like Alfredo! Didn’t even need to add Parmesan!

Made this tonight – everyone ate it! I’m not vegan but my husband is so I added parmesan to mine. I thought about how great asparagus would be with this (roasted with the tomatoes) as someone else said they did. And, damn, I had mushrooms but didn’t think to add them! As a non-vegan, I found the sauce to be delicious with the shallots and fresh garlic, and creamy to boot. I don’t normally like cream sauces b/c of their heaviness, but this is a great substitute. My husband uses oat milk and that is what I used, though he didn’t have enough left so I ended up using 1 cup of veggie broth, as you had suggested as an alternative. Sauce worked so great. I am happy to have stumbled upon this recipe while searching for vegan dinners. In a (great) way, this is a great base for whatever kind of pasta you’d like to make. Thank you for the time you spend making recipes and sharing them with others!

I’m very late on this but I made it tonight and it was great. Thanks for sharing this!

I made this pasta for my husband last week, we LOVED it! Next time I will definitely use more tomatoes, because they were that delicious. Definitely a new usual in our house!

Just made this for the whole family. Never thought I’d find a good substitute for Alfredo sauce. This was wonderful. My kids have been protesting my new diet habits and cooking. This had them coming back for more. Thanks for a great recipe and family dinner.

Just started attempting to transition to a vegan lifestyle for various reasons and found this recipe, I love pastas & cheese and cheesy pastas (I lived in Italy for half a year!) so that’s been one of the hardest parts about transitioning my diet, but this recipe is seriously amazing! I think I’ll even add some red pepper flakes as someone else mentioned but I love how creamy it is with good texture/flavor for a vegan dish! Thank you for sharing this recipe!!

I found the directions for the sauce a little confusing. The directions say to add the flour, but then see notes and the notes indicate adding the flour at different, times, and then add the milk to avoid clumping, but when I added the cornstarch before the milk it just started to stick to the pan and I had to add the milk first after all. I’m not sure if I misunderstood something but it’s the first time I’ve been confused with directions here! I probably would add a few more seasonings to the sauce, but it’s a very creamy and versatile base, and roasted tomatoes make anything super delicious right away. :)

This pasta sauce is super delicious! I cooked it with 1/2 oat drink and 1/2 almond drink, and it came out perfect. Due to the season I did without the tomatoes (as I try to mostly buy and eat local and seasonal), but I will definitely keep that recipe in mind for tomato-time – and it was more that fine without the tomatoes. Go for it, it’s worth peeling all those garlic!

I also had about 2 portions of sauce leftover, so I put it in the freezer. Let’s see if it works…

This is our new favorite food! Easy, fast, cheap and Tasty!
Greedings from Germany

What brand of pasta do you recommend?

My daughter is vegan, she found this recipe and we had to try it… We don’t eat carbs after 4pm so we used roasted spaghetti squash… It was amazing!!! It is now a staple go to dinner recipe….

Great recipe! Though y’all should know Almond Breeze contains an indigestible chemical called carrageenan (pop it in your search engine for more info) – this being just one of the Blue Diamond Almond Breeze controversies.

Love this recipe!! Really nice to have a vegan creamy white sauce that doesn’t use cashews or nutritional yeast and the roasted cherry tomatos are magic, I wouldn’t have thought to do that.

I used soy milk as that was all that I had on hand, and red onion instead of shallot. I also used only 3 cloves of garlic for half the recipe and that was pleanty.
I found that if i whisked the cornflour with the milk before it when into the pan and then stirred really quickly it was enough to come out super creamy :) And I had left over pasta ready to go so it was super quick!

Thank you for this deliciousness!

This was a great recipe. I am a sauce diva and am always trying different vegan sauce recipes I find online and in cookbooks. Sadly, many are a big disappointment. I really don’t care for cashew based sauces in pasta dishes, it just does not compute for me. And being a vegan who isn’t a fan of nut based sauces for pasta can make it difficult since many pasta sauce recipes call for some form of cashew sauce. yuck.

Thats why I was so happy to find this sauce! It’s tasty, creamy and I also love to make this and add more veggies to the dish. The sauce is awesome.

I made this last night and it was really good!! I wouldn’t skip putting the sauce in the blender. I also added Gardein chick’n strips. Yum!!

Too much damn garlic! I don’t need to keep vampires away.

So I’m learning how to cook and it didn’t taste too good for me. I think maybe because I used a white onion rather than shallots since that’s all I had. I also think the flour I used may have had something to do with it, I forget what it was called, but it was the only flour they had in the bulk section. Oh well, practice makes perfect and I won’t give up that easy! ?

This looks amazing! Could I use rice milk instead of almond milk and still get the creamy goodness?

Dana…omg. Just made this for myself and my boyfriend. SO GOOD. He’s the cook in the relationship – I’m still learning but mess up quite a bit – and he said it was delicious. So frickin easy too. YOU’RE THE BEST.

Side note: I realized last minute I didn’t have GF flour like I thought, so I used almond meal instead. Thought it would be terrible but it still turned out yummy.

Heya!

I swear lady… I’m gonna find you and I’m gonna marry you!
There isn’t a day when I don’t find the perfect recipe over here, everything you cook is amazing! Thank you for sharing the love, it’s is very much appreciated :)
Had this pasta recipe for dinner… de-li-cious!

xxx
Clélie

Made this the other night and OMG it was the best thing EVER! We added some Gardein chick’n strips on top. Ill definitely be cooking this again!!!

Used the sauce on some homemade pasta tonight, amazing!!! Found that it was great if you gave it a few pulses on the blender to keep texture but have amazing creaminess. Brother and parents loved it! 5 stars

This recipe was DIVINE! Made it yesterday. Really enjoying it. Thanks.

This was sooo yummy! I had extra pasta and fresh popinkie mushrooms that I just picked so I subbed them for the tomatoes. I didn’t think it was possible to make the sauce with almond milk…def a keeper recipe!

Sauce was amazing. I added red pepper flakes as well and then ran it through a hand blender.
Definitely making again.

Just found your page, thank you for this simple vegan recipe and real food, that doesn’t look like a salad.

Hi Dana. This was delicious. Thank you for sharing. Next time I’m going to double the roasted tomatos, that’s my favorite part. Also, I added two cups of chopped spinach/baby kale mix. Added some more nutrition but you can’t really taste it. Thanks again!

It is so good and creamy. I never thought almond milk could be
creamy like havy cream.I will be making the pasta a lot more.

Hi, currently in my house I only have sweetened almond milk, do you think i could use that? It’s not as sweet as some brand may be, but you can still feel the sweetness in there, should i just add more salt or is it absolutely necessary for me to go to the store?

This was amazing! We LOVE garlic in this house. I added some extra grape tomatoes, baby spinach, and a sprinkling of nutritional yeast for some extra nutrition. Next time I may add artichoke hearts as well. Great, quick weeknight recipe that looks like I worked harder than I did. Yay! Thanks.

I want to make this for my vegan friend, but I don’t have almond milk. Can coconut milk be used instead or should I just go out and buy some almond milk?

I made this last night for dinner and it was SO good! Question: is there a way to make this and freeze it and not lose the creaminess? Currently meal-prepping and I would love to have this already made.

This recipe was really nice! I substituted pasta with spaghetti squash and the flour with coconut flour, and it turned out really well :)

OMG – It was unreal how good this was!! I couldn’t stop eating it and also couldn’t believe it was vegan!!

I followed the recipe as listed above, but noticed the almond milk wasn’t thickening after I made the roux….I ended up making a quick cornstarch slurry and after adding that in it thickened right up. I also put it in the blender as directed and it was SO CREAMY. The tomatoes were a great addition – definitely use 3 cups if not more, I wish I had! Next time I make this I might add some tomato paste or tomato sauce to the cream sauce for more of a tomato-y flavor.

Make this tonight!!!!

This recipe is amazing! I did alter it a little bit, as I can’t eat nuts so I used Silk unsweetened soy milk. For everyone wondering if soy works… it does, and it’s delicious. I also had some leftover roasted/caramelized garlic, so I used that as well. I slowly sauteed the onions so they caramelized a little bit as well, then after adding all the other ingredients, I put it in the blender. Makes it very very creamy.

Over all, A+ !

hi I saw there’s a lot of people commenting asking about substituting coconut milk (I’m assuming because this is the first result for “coconut milk pasta sauce recipe on google”. Just wanted to share my experience in using it. As a broke hungry chick with nothing but some garlic cloves, spices, and a can of coconut milk at her disposal I went for it. It worked out actually, but I did have to use a lot of garlic and pepper to mask the taste/smell of coconut (I used garlic powder and garlic cloves). But I am a garlic fiend so it worked out. I’m sure this recipe is super delicious if you follow the intended directions and I can’t wait to try it when I’m not broke.

If you’re just desperate like me go for it, but if not yeah, I would definitely opt for rice or almond milk instead.

You don’t include garlic and onion in your diet??? Wtf is wrong with you people? Buy some Beano and live your lives.

Great recipe, btw. My sauce was a little on the thin side but it was still great.

Tried this recipe last night and LOVED IT! LOVE LOVE LOVE it. I am new to the vegan lifestyle and this recipe has helped get me excited that there is delicious, nutritious, healthy cuisine options out there! I am going to try getting creative and adding some other veggies next time like these other gals.

Thank you!!

This was a great recipe as I am just converting over to a vegan diet and I totally didn’t miss the meat. Some alterations that I made was that I roasted artichoke hearts, zucchini, mushrooms and red pepper in addition to the tomatoes. I also added some garlic chili sauce and italien seasoning. This was an awesome dish! Thanks for the recipe, it was a hit with whole family!

I just made this and it tastes AMAZING!!!

I sub’d one cup of almond milk for veg stock and flour for cornflour as thats all I had to work with but it came out perfect.

One more vegan dish to delight my non-vegan friends with :)

Love this and all of your recipes! Do you know how the sauce (without the tomatoes) would do in the freezer? This is one of our staple meals, but it’s just too hot in our nyc apartment to make right now. I was hoping to wait for a cooler day and make a big batch for future use.

Thank you for this recipe!!! I had guests this weekend (omnivorous guys) and made this pasta recipe and it was not only delicious but a huge success, approved by non vegan people and even italian :-)
Thanks for sharing :-)

It made me very happy to find this recipe. I have a hard time finding a vegan recipe that doesn’t include your usual vegetables (I don’t like most of them :/). So seeing how I like all the ingredients in here solved my issue for tonights dinner. Thank you Dana.

I made this dish with a cup of soy cream a cup of veggie broth and half a cup of coconut milk with potato gnocchetti (the stuff I had laying around I didn’t want to go to waste) and it is amazing the flavor is so insane it was amazing I loved it it is my new go to recipe!!!!

Made this for dinner tonight, used normal onion, not as much garlic, added spinach, toasted pinenuts & nutritional yeast. Best food I’ve eaten in ages!! Thank you Minimalist Baker :)

Dana, you are amazing! I made this tonight for my omni partner and he devoured it – I love the creaminess of the sauce. I added a generous handful of fresh spinach and it was delicious! This will definitely be added to the rotation, already thinking about what to add next time (maybe roasted red peppers). Thank you!

I made this for lunch today and everyone gobbled it up. (And I was able to put my kids to work slicing the tomatoes and making the vegan parm!) Thanks for such a great recipe — I’ll definitely be making this again.

Hey, I live in Australia and I don’t know what the shallots you use in this recipe are (we call ‘spring onions’ shallots) and I don’t think we have them here, is there anything I could use instead?

Thank you for this recipe.
I am not a vegetarian but I am dairy free and this hit the spot for a nice creamy pasta sauce with some chicken. I think it will add broccoli next time as my kids were not fans of the tomatoe, although my husband I loved it.

Thank you for this recipe! I made this tonight and the grandkids gobbled it up. I loved it too! So many vegan recipes I find look like they take so much effort and have so many ingredients. This was easy and only took 30 minutes tops. I will be making this again!

Omg this pasta is delicious. It IS indeed like a red sauce and white sauce combined. I made extra and added sautéed pine nuts, mixed greens, and mushrooms. I skipped on the vegan parm because I was feeling a little lazy but it was still DELISH. The sauce was a little too thick, but now I know how to adjust it for next time. I probably added a little too much pasta as well. I finished the whole thing in 2 days, just couldn’t get enough of it. Overall, fabulous recipe!!!!!!

Just made this for the first time for my wife who said she was really craving some fettucine alfredo, and wow this dish is great! I used a Quinoa/Brown Rice Spiral pasta, whole vine tomatoes (diced), and yellow onions in place of the shallots. We loved it so much, and we cannot wait to use this as a base recipe for so many options with lots of other vegetables in the future. Great job!

Hello there, I have come across this recipe and I am ready to try it I just want to know what kind of pasta you used? Regular whole wheat pasta has egg in it making it not vegan at all. I am a vegetarian turned vegan seeking a vegan pasta. Know any brands?

We really enjoyed. We found it on the sweet side with the cooked shallots, almond milk, and lovely roasted tomatoes (like little bites of candy!). We added zucchini and mushrooms to leftovers to balance it out. It may just be us because I see people loved as is. Have no idea if our version is helpful to others. Thanks so much for great recipe!

Not a Vegan dish! Pasta (including whole wheat pasta) is made with egg yolk.