Creamy Vegan Garlic Pasta with Roasted Tomatoes: An Easy, Comforting Delight

Flavor-packed sauce and caramelized veggies make weekday dinners truly satisfying.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 8, 2025

Flavor-packed sauce and caramelized veggies make weekday dinners truly satisfying.

Creamy Vegan Garlic Pasta with Roasted Tomatoes

If you’re searching for a deeply satisfying, yet effortless vegan dinner, this Creamy Vegan Garlic Pasta with Roasted Tomatoes delivers big flavor, creamy texture, and vibrant color — all in under 30 minutes. Crafted for busy weeknights, dietary needs, and garlic lovers alike, this plant-based pasta is proof that comfort food can be simple, nourishing, and free of dairy or animal products. From the irresistible roasted tomatoes to the luscious garlic sauce built from almond milk and nutritional yeast, every bite speaks of careful attention to flavor and nutrition.

Why This Vegan Pasta Works
Ingredients
Step-by-Step Instructions
Pro Tips for Success
Customization Options & Substitutions
Nutrition Benefits
Serving Ideas
Frequently Asked Questions

Why This Vegan Pasta Works

Quick & Easy: Done in 30 minutes, perfect for weeknights.
Ultra Creamy: Almond milk and flour yield a silky sauce without dairy.
Flavor-Packed: Shallots, garlic, nutritional yeast, and roasted tomatoes offer layers of umami and brightness.
Customizable: Easily adapted for gluten-free, oil-free, and varied vegetable choices.
Plant-Based & Nourishing: Provides fiber, plant protein, and antioxidants while remaining low in saturated fat.

Ingredients

Here are the key elements that bring this pasta to life.

Ingredient	Amount	Notes
Grape tomatoes	3 cups (halved)	For that sweet, roasted burst
Pasta	10 oz (penne, linguini, or fettuccine)	Use gluten-free if needed
Olive oil	As needed	For roasting and sautéing
Shallots	2 medium (diced)	A mild, aromatic base
Garlic	8 large cloves (minced/grated)	Depth and fragrance
Sea salt & Black pepper	Pinch, to taste	Essential seasoning
All-purpose flour	3-4 Tbsp	Thickens the sauce; sub cornstarch for GF
Unsweetened almond milk	2.5 cups	Creates creaminess; use plain
Nutritional yeast	2-3 Tbsp	Cheesy, umami flavor
Vegan parmesan cheese	1-2 Tbsp (+ more for topping)	Optional; for extra savoriness
Lemon juice	1-2 Tbsp (optional)	Brightness & balance

Step-by-Step Instructions

The process is designed for maximum flavor extraction in minimum time:

Roast the Tomatoes:
- Preheat the oven to 400°F (204°C).
- Spread halved grape tomatoes on a baking sheet. Toss with olive oil, salt, and pepper.
- Roast for 20-25 minutes, until soft and caramelized.
Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil.
- Add pasta and cook to al dente according to package instructions.
- Reserve 1/2 cup pasta water. Drain and set aside.
Sauté Aromatics:
- Heat olive oil in a large skillet over medium. Add diced shallots and cook 2-3 minutes until translucent.
- Add minced garlic. Sauté for 1-2 minutes until fragrant, but not browned.
Create the Creamy Sauce:
- Sprinkle in flour and stir to coat the aromatics, cooking 1 minute.
- Gradually whisk in almond milk, ensuring no lumps remain.
- Add nutritional yeast, salt, pepper, and optional vegan parmesan.
- Simmer 5-7 minutes until thickened to a creamy consistency. Add lemon juice to taste for tang.
Combine & Serve:
- Add drained pasta and roasted tomatoes to the sauce.
- Toss well, adding reserved pasta water if needed for desired sauce density.
- Serve hot, topped with extra vegan parmesan and fresh herbs if desired.

Sauce Thickness Adjustment (Gluten-Free)

Substitute flour with cornstarch or arrowroot for a gluten-free version.
Mix 1-2 Tbsp cornstarch with a few Tbsp of sauce in a small bowl to form a slurry, then whisk into simmering sauce until thickened.
If further thickening is needed, add more in 1/2 Tbsp increments.

Pro Tips for Success

Tomato Selection: Use ripe grape or cherry tomatoes for optimal sweetness and roasting results.
Almond Milk: Unsweetened and unflavored almond milk is critical — avoid vanilla or sweetened varieties.
Pasta Ratios: Adjust pasta quantity to taste; using less results in a saucier finish.
Low Heat: To prevent curdling or sticking, simmer the sauce gently and stir frequently.
Layered Garlic Flavor: For a more complex flavor, roast half the garlic with tomatoes and sauté the rest for the sauce.

Customization Options & Substitutions

This meal is endlessly flexible to meet taste or dietary preferences:

Gluten-Free: Use gluten-free pasta and cornstarch or arrowroot in place of flour.
Oil-Free: Replace olive oil with vegetable broth for sautéing and skip oil for roasting (tomatoes will still caramelize, though less richly).
Low-Salt: Season lightly, then finish with a squeeze of lemon for flavor punch without sodium.
Cheesiness: Increase nutritional yeast or use a homemade vegan parmesan blend for extra umami.
Veggies: Boost with roasted bell peppers, spinach, mushrooms, or artichoke hearts.
Herbs: Garnish with fresh basil, parsley, or oregano for Mediterranean flair.

Nutrition Benefits

This pasta balances comfort and plant-based nutrition:

Tomatoes: Rich in lycopene, vitamin C, and antioxidants.
Garlic & Shallots: Provide allicin and other phytonutrients for immunity and heart health.
Almond Milk: Low in saturated fat, some brands fortified with calcium and vitamin E.
Pasta: Whole wheat varieties bring fiber, plant protein, and minerals.
Nutritional Yeast: Source of B vitamins, protein, and distinctive savory (umami) flavor.

This dish is completely cholesterol-free and naturally lower in calories than comparable dairy-based creamy pastas.

Serving Ideas

Top with extra vegan parmesan, toasted pine nuts, or lemon zest.
Pair with a crisp green salad and balsamic vinaigrette.
Serve with roasted vegetables for a feast of colors and flavors.
Add a side of crusty whole grain bread for extra comfort.

Frequently Asked Questions (FAQ)

Q: Can I make this pasta gluten-free?

A: Yes. Use gluten-free pasta and substitute the all-purpose flour with cornstarch or arrowroot, stirred in as a slurry to thicken the sauce.

Q: What if I don’t have almond milk?

A: Any unsweetened, unflavored plant milk (such as oat, soy, or cashew milk) will work. Avoid coconut milk for this recipe due to its strong flavor.

Q: Can leftovers be saved?

A: Refrigerate in an airtight container for up to 3 days. Reheat gently, adding a splash of plant milk to restore creaminess.

Q: How do I make this oil-free?

A: Sauté vegetables in vegetable broth, skip the oil for roasting, and watch for sticking during the sauce step. Flavors may be a bit less rich but still delicious.

Q: Is vegan parmesan necessary?

A: It’s optional. Extra nutritional yeast, chopped nuts, or homemade vegan parmesan can replace the store-bought version for more nutrition and flavor.

Recipe Video

If you’re a visual learner, follow a concise cooking demonstration to see just how easy it is to combine these components for a foolproof meal. Most reputable vegan recipe sites, like Minimalist Baker, offer high-quality, step-by-step videos for reference.

Notes & Inspiration

Inspired by simple, rustic Italian fare where seasonal vegetables shine.
Recipe adapts from ideas first explored on Minimalist Baker and other plant-based cooking pioneers.
Nutritional information is an estimate and may vary based on ingredient choices and proportions.
This pasta pairs beautifully with other garlic-centric vegan dishes, like Lemon Garlic Pasta with White Beans or Creamy Lemon Asparagus Pasta.