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)
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.
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!
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!
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!!
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?
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!
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.
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.
Mira says
So delicious! My 6 year old daughters loved it as well. Thank you!!!!
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!
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!!
Sara says
Looks delicious! Do you think this would last a week in the fridge? I want to try it for a meal prep.
Hi Sara! I would say a week at most, you could always prepare the sauce ahead of time and make fresh pasta?
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
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!
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!
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?
Marly says
Adding a dash of red pepper and a bit more garlic next time. I had the same problem and after i did this it was fine!
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.
Desiree says
This was so delicious and easy! I did add 2T of nutritional yeast to the sauce, my boys ate it right up!
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! ??
Hi! I would use less flour next time, and if you have leftovers when you reheat it then it should be thinner!
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!
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 ♡
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!!!!
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.
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!
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!
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!
Shawn says
I’ve made this two times and both have been amazing. Great recipe & taste. Thanks!!!
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
Nancy says
Absolutely delicious! Added some jarred sun dried tomatoes as well. My daughter was sure I snuck some dairy in it!
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
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
sincerely,
Rachel
dyhalma says
Delicious and easy to follow!
Shawnna Barber says
Make sure your unsweetened almond milk doesn’t have vanilla in it! :(
Rochelle says
Pasta is made from eggs & flour & is not vegan
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 :)
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!
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!
BarcaBakes says
I’m not completely vegan, but my non-vegan friends don’t believe you can have creamy pasta without some sort of dairy and amazing recipes like this show how wrong they are. I love that you keep it simple too. Have you ever tried using young/green garlic?
Hi! We haven’t, let us know if you do!
Victoria K says
Hi!
My husband and I are new to the vegan scene. Going 15 days strong so far and I was missing alfredo sauce but this was absolutely amazing! I couldn’t believe how creamy it came out! Thank you so much! (ᵔᴥᵔ)
Victoria K says
Hi!
My husband and I are new to the vegan scene. Going 15 days strong so far and I was missing alfredo sauce but this was absolutely amazing! I couldn’t believe how creamy it came out! Thank you so much! (ᵔᴥᵔ)
Maria says
Made it today. First time doing white sauce vegan. Totally perfect! Loved it! Used corn starch- put it in a cup and added slowly bits of the almond milk simmering sauce. When reached creamy texture, poured it slowly into simmering sauce. Did create lumps but they did not affect final result. Used hand blender and the sauce came out SO creamy and perfect!
Did not find grape tomatoes so used cherry tomatoes intead. Had to roast then for approx 40min to have them looking like the ones in the photo.. But worth it. They tasted fantastic and added richness to the dish.
Anthony says
I don’t ever put comments for recipes because I cook about as often as a solar eclipse. Anyways, I just wanted to say I made this for my vegan wife and it is really really good. I added sauteed Portobello to the dish but besides that made it as is. Needed a good amount of sea salt but that’s because it made so much. This recipes proves once again why vegan food doesn’t have to suck.
Mallory Greene says
Thanks so much for this recipe. I added lemon and white wine, it turned out amazing.
Sophy says
So good! I used coconut milk instead and didn’t need the roux. Added green peas, cauliflower, arugula and Quorn grounds.
Julia says
This is wonderful for dinner and is much lighter than a traditional pasta recipe. After transferring the sauce into my blender, I sautéed up some spinach, and then added the blended sauce back to the pan with the pasta. I will definitely be remaking this!
Gregg says
It sounded delicious but the sauce was awful. I do not recommend.
Chienell says
This recipe came out delicious! I just added mixed peppers (red,yellow and green), red pepper flakes (nice and mildly spicy), Italian seasoning and tofurky Italian sausage.
Vicky says
This was amazing!! So creamy, I’ve been looking for a Alfredo style pasta that’s Vegan and this hit the spot. Entire family loved it and had seconds! 5 stars!!
Rose says
My partner and I are both vegan (and I am highly intolerant to gluten), and we LOVE this dish. It’s creamy, delicious, and full of flavor. I am trying to limit my garlic and onion use, but I haven’t tried substitutes yet in this one. I frequently use chives in lieu of onions, so that might work in this recipe. Cumin or green garlic can be regular garlic substitutes, so I might try these as well. We throw some beyond meat “beef” crumbles in there as well – delicious! Many recipes from this site are our “go to” dishes during the week. Thank you so much!
Rhiahn says
I made this last night and everyone loved it ! Even my picky son. Thanks for allowing me to make a quick tasty filling meal with leftovers!
Julie says
Wow, that was divine to eat!!! Thank you. :) I thought my days of creamy pasta were over. I was gladly wrong.
Amanda says
Mine turn out so lumpy. Was I supposed to mix the flour with the almond milk first? Like a slurry?
Yes! Step 4: Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form.
Erica says
Could I use plain soy milk? I really want to make this tonight!
Hi Erica! 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!
Priscilla M says
Hi!! I’m here to thank you for this amazing recipe!! I made for lunch today and my only regret was not making more! Thank you! I’m vegan since 2014 and I thought that I would never eat a perfect white souce again, but thanks to you that changed!! Loved it!
Madeline says
Oh man Dana, this is a winner! SO good. I made the sauce the same but roasted asparagus and Brussels sprouts in place of the tomatoes and it was delicious! I also added some homegrown dried oregano and basil to the sauce once it was done. It is a lot of garlic but I love garlic; we’ll see how I smell tomorrow though ;) thanks as always for another amazing recipe! PS: even my mom (who isn’t vegan and is just a tad critical of vegan cooking) liked it!
Hans says
My first try with vegan, have wanted to go vegan for years, recipe #17 was just great, wife liked it 2, filling satisfying taste really enjoyable. I am so excited to be vegan, tomorrow I will Make Mediterranean Baked Sweet Potatoes, Thank you
Amber says
Hi, this looks absolutely amazing and anything I have made from your blog and/or cookbook has been PHENOMENAL. With this one though, I am just curious where the 11.5 grams of protein comes from since there aren’t really any protein-loaded ingredients?
Hi Amber! So the main source of protein in this is the pasta, (depending on which brand you use).
Roisin says
Made half of the recipe. I used a small white onion (had no shallots) and oat milk (with a bit of stock powered). Blended the sauce and then added some mushrooms and nutritional yeast. (didn’t have vegan parm nor made the tomatoes). Really good (like all Dana’s recipes) and satisfied my craving for creamy pasta that was vegan :))
Chandler Tinsman says
I just made this last night. It was super good, and very easy to make. One thing that I changed was that, when I was sauteing the shallots and garlic, I also added some sliced mushroom, and it really made the dish good. It adds that kick of umami and meatiness that the dish is missing.
Kerrie says
Hey! I just made this and it was delicious! I have recently decided to become vegan and was so happy with the result of this creamy pasta sauce. I will definitely be making this again! I was just wondering if this is something that can be refrigerated and heated up later? My cooking knowledge is very limited but I don’t see why not… thought it was worth asking, would love to have this for lunch at work.
Adela says
CONGRATULATIONS Kerry for becoming a VEGAN!!! You’ll find out the extraordinary benefits to your health as you continue doing it – physical, mental and spiritual! ;)
VEGAN food freezes very well. I freeze everything except fresh vegetables and fresh fruits although I hear many do it.
To your VEGAN health! :o)
Kerrie says
Hey ^_^ Thanks for getting back to me!
I already feel great about going vegan, from quite a young age I knew I wanted to be a vegetarian, recently I’ve realised that going vegan isn’t actually all that hard and it is most definitely worth! Looking forward to learning more vegan recipes!
Nitishia says
I was hesitate because I tried before a vegan recipe and it does not turn out well. But I decided to try again. And wow the recipe is really easy to follow, most of ingredients we usually have in home anyway and the results OMG Am I the only person who discover right now how good is combination of roasted tomatoes and sauce. Just basically the tomatoes in that form is just deliciuos and with this sauce it just melting in your mouth! It’s simple, easy and delicious ,what more could anyone wanted?
Marcel Dupuis says
I made this recipe gluten free. It was wonderful! The flavor was amazing with a wonderful Creamy texture. I have been gluten free, casin free for a while now. So it was nice to indulge my taste buds. Thanks!!
Rebecca says
This recipe is so good! I’ve made it a few times now and made a few modifications to suit my boyfriend and my taste. I added cayenne to the roasted tomatoes, a little thyme and garlic powder to the garlic sauce, and the second time I made it I substituted the shallots for yellow onion. I also roasted the garlic cloves for the sauce. We like this paired with a veggie penne and a side of dinner rolls also from your website and of course topped with vegan parm.
Mia says
Can I make the sauce over the weekend and reheat during the week?
Jackelyn says
I made this tonight. It was pretty tasty. I will use the veggie broth instead of the full 2-1/2 cups of almond milk next time as it was a little too strong of that almond milk taste for me. I also did half with roasted red peppers instead of the tomatoes as my boyfriend doesn’t like them, the peppers worked well with it too. It did have that lovely creamy pasta texture and flavour, which was GREAT!
Dawn says
I added a few kalamata olives to this, results were fantastic!
Louise says
This was amazing!
I had some leftover garlic butter so I melted that and then added the flour and milk. Shoved the tomatoes in the oven, and then found a sweet potato so quickly cooked that in the microwave. Turned out to be amazing, although I think I haven’t mastered how long to cook the sauce for – it went very thick and gloopy very quickly, maybe it was the soya milk I used? It was also very nice with the sweet potato.
Very nice recipe and very convienent for me as I’m a student and don’t like to be doing complicated things but also don’t want chips and veggie burger everyday!
Annie says
Can you substitue almond milk with rice milk? Rice milk is the only non-dairy milk I currently have at home and I am too lazy to go to the store.
Hi! Yep that should work nicely! Happy cooking!
Maria Arellano says
Does someone have the recipe for Cilantro Lime Garlic Cashew Cream, referenced in the Vegan Enchilada recipe? Thank you.
Maria
Marie Butcher says
I made this the other night for dinner-scrumptious!! I added some ‘better than bouillon’ and nutritional yeast flakes to the cream sauce. I also threw in some chopped fresh spinach for extra color. It would be great with mushrooms too. This is definitely going to be part of my regular rotation. Thanks for all the great recipes!!
Stephanie says
I am married to the pickiest eater I have ever met who has recently been diagnosed with lactose intolerance. Needless to say he was very upset that he cant have dairy anymore. On Thanksgiving I used this recipe over broccoli instead of pasta and added cooked down pureed mushroom to the sauce and made a broccoli casserole(topped with crispy onions) He lOVED it! Thank you for the recipe! I look forward to trying more of your recipes!
Cathy Azzarello says
I have made this dish a couple of times and just love it. This last time, I used coconut milk and it was so creamy mixed with the pasta. Its such a wonderful go to meal.
Katie says
Sooo creamy and yummy. I added 4TB flour, 2-3 more TB oil, and subbed with an onion. I’m very, very happy from eating this. ^_^
Katie says
YUM! This was my first time trying a homemade vegan pasta sauce, and I cannot say enough good things about this recipe!! It was incredibly easy, and it all came together so fast. The flavor was perfect and I couldn’t believe how creamy it was! I added some mushrooms, asparagus, and onions in addition to the tomatoes, and this is now one of my go to weeknight meals! I would definitely recommend blending the sauce before serving, as I feel like this really gave it the creamy texture I was looking for! 10/10!
Lisa says
I whipped this up really quickly for my wife for a weekend lunch and she loved it (My wife is a picky one, so anything she likes is an instant 5 in my book)! I used much less onion and garlic than the recipe called for, maybe about a tablespoon or so and flavor was still good. I also used the tomatoes that we on hand. Minimalist baker is a go-to in our household. Thanks again for posting!
Renie says
This is just a white sauce. It looks pretty bland. I wouldn’t even waste my time making it!! Get creative!! Throw a little cashew cream or something into it for heaven sakes!!! I’m Italian & almost 100% vegan, so I’m used to eating good down to earth Italian cuisine. Good luck, you’ll learn, it takes time!!
Roisin says
Not sure how you can judge a dish like this on how it looks. I made this and it’s a really flavourful recipe and sure you could do something super creamy and decadent if used plant based cream of some description but its a great a creamy pasta recipe that doesn’t rely on cashews which can be expensive or plant based cream which can be pricy/ not readily available and could be suitable for someone with a nut allergy (if used rice or oat milk). It’s a good quick ‘store cupboard’ supper.
Amy says
TOO MUCH GARLIC!!!
Afiya says
I love your blog. I look to it very often for recipes or just ideas that I can make my own. I made this for dinner tonight and it was so delicious. I used nutritional yeast instead of vegan parmesan. I also added parsley to the garlic and shallots. Definitely a go to for now on. Thanks again!
Alexandra says
Help! All I have is vanilla almond milk. Will that ruin this???
I think it’s not best to use vanilla, but it’s worth a shot. Just compensate with more salt and vegan parm.
Julia says
All I had was vanilla almond milk and I think the recipe turned out just fine! :) Although, I did use half veggie stock and half almond milk. If all you have is almond milk maybe try adding some extra spices? Good luck!
Dan says
I made this and it turned out AMAZING!! This simple dish is packed with flavor that explodes in your mouth! The only thing I did differently was substitute the shallot with mushrooms. Very easy to make and very filling. 5 stars!
Johelle Tapper says
I absolutely love pasta! I’m a beginner vegan and I’m so grateful for this recipe.
Easy to do, easy substitutions and it has a lovely taste.
Thank you,
Good day.
Aimee says
Can you substitute the almond milk with oat milk, please?
It’s worth a shot!
Zoe says
As usual, when I follow a Minimalist Baker recipe, this came out AMAZING! Another hit, Dana :)
Vrenn says
In the instructions, she mentions that 1 cup of veggie stock can be subbed into the Almond Breeze mix. Has anyone followed this recipe option? And if so, how was it?
Julia says
I used half almond milk half veggie stock. The veggie stock made it much lighter and less of a creamy pasta sauce. Personally, I think the almond milk added a great texture to the overall recipe. However, if you were looking for a lighter and less creamy sauce, I think veggie stock will do. Veggie stock definitely helped with flavor.
MarI says
This was a very disappointing dish. Having followed the recipe to the letter, I ended up with a boring onion white sauce that not even the vegan Parmesan could enliven?
Dan says
I didn’t want to taste onion in mine at all so I sautéed mushrooms with garlic that I minced. I was heavy handed with the garlic and the sauce came out super flavorful and far from bland.
Maja says
Oh my gawd I love your recipes.
K says
Would sweetened almond milk work okay or would it make a huge difference?
Tyler J says
I’d like to know as well!
Sasha Goodwin says
This was super garlicky and delicious. I am doing a 30 day dairy and gluten free challenge and I really wanted some pasta! This definitely fit the bill. I followed the recipe but picked up some gluten free pasta (Barilla) and used arrowroot powder for the sauce. Blended the sauce in my food processor and added in a little basil. Loved it :)
Joann says
I made it my husband loved it thanks!!! And I did too lol
Jenn says
Amazing is all I can say. I ate the whole thing myself in two days. Yummmm!
Jennifer says
I’ve made this three different times and have LOVED it every time! The tomatoes were so good I doubled up on them this time! The recipe was quick and easy (even for someone like me who is pretty new to making sauces). Plenty of leftovers for lunch the next day (or 2) can’t say enough good things about this recipe. :)
Ankita says
Hi, I need your suggestion! ? 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! ??
Kate says
How good is this with refrigeration? I’m trying to make lunches for the week ahead.
Cailyn says
Would coconut flour work?
I wouldn’t recommend that.
Renee says
I added some crushed red pepper flakes and italian seasoning to the the sauce, the blended in the roasted tomates in it and it was delicious!! Great, easy recipe.
Emily says
This is my new go to base sauce! First time I didn’t doctor it. Second round (this one) I played by adding tumeric and kalamata olives…delicious :). Thank you for this amazing recipe.
Natasha says
Try Vegusto Piquant vegan cheese. Tastes exactly like parmesan and is amazing on pasta and pizza! Tried your recipe and it was fantastic!
Zephie says
Hi, im very interested with this recipe! I will definitely try this but since I am in the province, and almond milk is not available in the market, what substitute can I use? Thank you
Another sub would be plain unsweetened rice milk!
Jessica says
You could also make your own almond milk woth almonds and water in a blender
Summer says
Would using tapioca starch instead of flour work? My only concern is that the tapioca will make it gooey not creamy. What are your thoughts?
I 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.
Anna says
Should this be listed as vegatarian not vegan – as pasta is made from eggs and butter?
Selma says
Most pastas just have flour in them. It’s actually rather rare that they’ve got egg too. Just make sure to check the ingredient list.
Rebecca says
Im a 13 year old vegan and no one else is in my family. I grew up really overweight and got to the point of obesity. I needed to make a good change. I have lost 34 pounds from veganism so far and i love the lifestyle. I found this recipe and i used organic chickpea pasta and cashew milk. It was by far the best vegan food ive ever made! Definitley recommend this recipe!
So great! Thanks for sharing, Rebecca!
Natasha says
Amazing Rebecca !! Awesome work :)
Jessica says
That is awesome! Keep up the good work! I had no idea they made chick pea pasta. I’ll have to find some and try it… And yes I could imagine that cashew would probably give the best flavor.
Jane says
Pretty sure you can buy vegan pasta…I think the vegan chef probably knows what she’s doing.
Alexx says
I just tried out this recipe for lunch and it was AMAZING! Although I think the almond milk I had wasn’t thick to begin with so I added a bit more flour to thicken it up the sauce. Thanks so much for posting! :)
Meagan H says
Too bad I read this after I made it LOL I used almond milk too and it was runny with the same amount of flour. Had to add a ton extra!
Liza says
Would this work with soymilk? I’ve made it with whole and almond milk but never soy
It would taste like soy, so no, I don’t think so.
Alisha says
I think almond milk has a much stronger taste than soy milk. I don’t see why it wouldn’t work! I was going to ask the same question though.
Natasha says
Yes I made with soy and was delicious
Hannah says
This was so yummy! Added mushrooms too. Portion size was enormous too (maybe too big!).
Debbie says
I added baby bellas! It was amazing! I give it 5 stars!
Karen says
Hi..did you fry them first? Thanks