When it comes to pasta, the first question is always about the pairings. What should accompany this delicious dish? The beauty of creamy vegan garlic pasta with roasted tomatoes is not only in its flavor but in its versatility.
You can bring along a crisp green salad dressed in lemon vinaigrette, serve it alongside garlic bread for an indulgent feast, or present it with roasted vegetables that complement the dish beautifully.
A slice of fresh, crusty bread is always a good idea, too. And if you’re feeling playful, sprinkle some flavored nuts on the side for a delightful crunch.
Creamy vegan garlic pasta with roasted tomatoes is a delightful dish that combines satisfying textures with bold flavors. At its core, this recipe features a creamy sauce made from almond milk, garlic, and a touch of nutritional yeast, giving it that cheesy flavor without using dairy.
Roasted cherry tomatoes add a sweet, tangy pop to each bite, turning a simple pasta meal into something extraordinary.
The pasta choice is also important. Whole grain pasta not only enhances the flavor but boosts the dish’s nutritional profile. You get the goodness of fiber, making this meal wholesome and fulfilling.
Let’s delve deeper into why this dish deserves a spot on your dinner table.
The richness of garlic mingles beautifully with roasted tomatoes. Imagine the sweetness of those tomatoes, caramelized to perfection, meeting the creamy base of the sauce. The result? A beautiful balance between sharp and sweet. The smoked paprika adds a hint of warmth, making you want to come back for seconds (or thirds)!
This dish is plant-based, making it perfect for vegan diets. Whole grain pasta provides essential nutrients, including iron and magnesium. On the other hand, nutritional yeast offers a cheesy flavor while serving as a source of vitamin B12.
Even on busy days, this recipe stands out. It takes about 30 minutes from start to finish. With simple ingredients and an easy-to-follow process, you can have a satisfying meal that doesn’t require hours in the kitchen.
Ingredients such as pasta, tomatoes, and garlic are generally inexpensive. You’re creating a meal that is not only delectable but also budget-friendly.
You can adapt this recipe based on your preferences. If you don’t have cherry tomatoes, toss in whatever veggies are in your fridge.
- 10 ounces whole grain pasta
- 2 medium-sized shallots, finely chopped
- 8 large garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon smoked paprika
- 3 cups halved cherry tomatoes
- Olive oil for sautéing
- A pinch of sea salt and freshly cracked black pepper
- 3-4 tablespoons organic all-purpose flour
- 2 1/2 cups unsweetened almond milk (or any unsweetened plant-based milk)
- 2-3 tablespoons nutritional yeast flakes
- 1-2 tablespoons vegan parmesan alternative
- 1-2 tablespoons freshly squeezed lemon juice
Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet. Drizzle with olive oil and a sprinkle of sea salt and freshly cracked black pepper.
Toss gently to coat. Roast in the oven for about 20-25 minutes until they’re soft and slightly caramelized. This step enhances their natural sweetness.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining, which can be used to adjust the sauce’s consistency later.
In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté until they're translucent, about 3-4 minutes.
Next, add the minced garlic and sauté for another minute until fragrant. Pay attention, as garlic can burn quickly!
Sprinkle 3-4 tablespoons of flour into the skillet, stirring continuously. This creates a roux. Gradually add the almond milk while whisking to avoid lumps.
Continue cooking until the sauce thickens. Stir in the balsamic vinegar and smoked paprika, and season with salt and pepper to taste.
Once the pasta has drained, add it to the skillet with the sauce.
Toss to coat the pasta evenly. If the sauce is too thick, mix in a bit of the reserved pasta water until you reach the desired creaminess. Toss in the roasted tomatoes at the end, allowing their flavor to meld with the pasta.
Remove the skillet from heat. Finish with a splash of freshly squeezed lemon juice and, if desired, sprinkle some nutritional yeast and vegan parmesan on top. Adjust seasoning as needed.
Here are some extra tips to consider for the best results:
This creamy pasta holds up well in the fridge. Store leftovers in an airtight container for up to three days. Reheat on the stovetop, adding a splash of plant milk to revive its creaminess.
Adding sides to your meal can elevate the dining experience. Here are some thoughts:
Sometimes you might not have all the ingredients on hand or want to customize the recipe. Here are some substitutes:
Creating creamy vegan garlic pasta with roasted tomatoes is more than just following a recipe. It’s about bringing flavors together, experimenting in your kitchen, and enjoying every moment spent preparing a meal. It is a journey full of taste and texture.
With its robust flavor, nutritional benefits, and adaptability, this pasta will quickly become a staple in your household.
So, here’s to cooking joyfully, feeding those you love, and savoring every bite of this creamy deliciousness. Get those pots and pans ready; your culinary adventure is about to begin!
Imagine sitting at your kitchen counter, a warm bowl of creamy vegan garlic pasta with roasted tomatoes in front of you. The aroma wafts through the air — rich, garlicky, and enticing.
You're ready. This dish turns dinner into an experience. It’s about taste, nourishment, and the love that goes into each bite.
I’ve spent years experimenting with pasta recipes. As a registered dietitian and food lover, I believe that food should be both healthy and enjoyable. My goal is to share easy, delicious recipes that save you time and money.
Let me take you through my culinary journey of creating a creamy vegan garlic pasta dish that’s sure to delight your taste buds and nourish your soul.
Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet. Drizzle with olive oil and a sprinkle of sea salt and freshly cracked black pepper.
Toss gently to coat. Roast in the oven for about 20-25 minutes until they’re soft and slightly caramelized. This step enhances their natural sweetness.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining, which can be used to adjust the sauce’s consistency later.
In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté until they're translucent, about 3-4 minutes.
Next, add the minced garlic and sauté for another minute until fragrant. Pay attention, as garlic can burn quickly!
Sprinkle 3-4 tablespoons of flour into the skillet, stirring continuously. This creates a roux. Gradually add the almond milk while whisking to avoid lumps.
Continue cooking until the sauce thickens. Stir in the balsamic vinegar and smoked paprika, and season with salt and pepper to taste.
Once the pasta has drained, add it to the skillet with the sauce.
Toss to coat the pasta evenly. If the sauce is too thick, mix in a bit of the reserved pasta water until you reach the desired creaminess. Toss in the roasted tomatoes at the end, allowing their flavor to meld with the pasta.
Remove the skillet from heat. Finish with a splash of freshly squeezed lemon juice and, if desired, sprinkle some nutritional yeast and vegan parmesan on top. Adjust seasoning as needed.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi Everyone! I’m April Cherry, a registered dietitian and the creator of Affordable Food Ideas. Growing up near Waltham, MA, I learned that flavorful, wholesome meals don’t need to be expensive, and that lesson has shaped my approach to cooking and nutrition. Through my blog, I share budget-friendly recipes and tips to help others eat well without breaking the bank, while still enjoying delicious, nutritious meals.