Let me tell you, in my house, weeknight dinners can sometimes feel like a culinary tightrope walk. Balancing healthy, delicious, and quick is the holy grail, and frankly, often feels unattainable. That was until I stumbled upon this Creamy Vegan Garlic Pasta with Roasted Tomatoes recipe. From the moment the aroma of roasting tomatoes and garlic filled my kitchen, I knew we were in for something special. And boy, was I right! Even my pickiest eater, who usually eyes anything remotely “plant-based” with suspicion, devoured this pasta. The creamy garlic sauce is luxuriously rich without being heavy, and the burst of sweet and tangy roasted tomatoes cuts through perfectly, creating a symphony of flavors and textures. This dish has become a regular in our rotation, and it’s not just because it’s incredibly tasty. It’s also surprisingly easy to make, uses mostly pantry staples, and is completely vegan – a win-win-win in my book! If you’re looking for a comforting, flavorful, and satisfying meal that’s also wholesome and plant-based, look no further. This Creamy Vegan Garlic Pasta with Roasted Tomatoes is about to become your new favorite.

Ingredients

This recipe relies on simple, fresh ingredients that come together to create a dish that’s far greater than the sum of its parts. Let’s break down each component and understand why it’s crucial to the overall flavor and texture of our Creamy Vegan Garlic Pasta with Roasted Tomatoes.

Pasta: 1 pound of your favorite pasta shape. While any pasta will work, shapes like penne, fusilli, rotini, or rigatoni are particularly well-suited for this dish. Their ridges and nooks and crannies are perfect for capturing the creamy sauce and juicy roasted tomatoes. For a gluten-free option, feel free to use brown rice pasta, quinoa pasta, or lentil pasta. Remember to cook your pasta al dente according to package directions, as it will continue to cook slightly when combined with the sauce. Using high-quality pasta will also significantly impact the final taste and texture, so opt for brands that prioritize durum wheat semolina.
Cherry or Grape Tomatoes: 2 pints (about 2 pounds) of cherry or grape tomatoes. These smaller varieties of tomatoes are ideal for roasting because their sweetness intensifies beautifully when cooked at high temperatures. Their thin skins also blister and char in the oven, adding a wonderful smoky depth to the dish. You can use a mix of colors for visual appeal, and if you can find heirloom cherry tomatoes, their unique flavor profiles will elevate the dish even further. Make sure to choose ripe tomatoes for the best flavor – they should be firm but yield slightly to pressure and have a vibrant color.
Garlic: 8-10 cloves of garlic, minced. Garlic is the heart and soul of this creamy sauce, so don’t be shy! Fresh garlic is essential for the best flavor; pre-minced garlic from a jar simply won’t have the same pungent aroma and taste. Minced garlic releases its flavor and aroma more effectively than sliced or whole cloves, ensuring that the garlicky goodness permeates every bite of the pasta. If you are a true garlic lover, feel free to add even more cloves – roasted garlic is naturally sweeter and less pungent than raw garlic.
Cashews (Raw, Unsalted): 1 cup of raw, unsalted cashews. Cashews are the secret ingredient to achieving that incredibly creamy, dairy-free sauce. When soaked and blended, they create a velvety smooth texture that mimics heavy cream beautifully. Using raw, unsalted cashews is crucial; roasted or salted cashews will impart unwanted flavors and textures to the sauce. Soaking the cashews is also vital; it softens them, making them easier to blend into a perfectly smooth cream. If you are short on time, you can use the quick-soak method (boiling water over cashews for 15 minutes) instead of the longer cold-soak method (at least 2 hours or overnight).
Vegetable Broth: 1 ½ cups of low-sodium vegetable broth. Vegetable broth provides the liquid base for our creamy cashew sauce and adds another layer of savory flavor. Using low-sodium broth is important to control the saltiness of the final dish. You can also use homemade vegetable broth for an even richer flavor. If you don’t have vegetable broth on hand, you can substitute with water, but the flavor will be less complex. Consider adding a bouillon cube or some nutritional yeast to boost the savory notes if using water.
Nutritional Yeast: 3 tablespoons of nutritional yeast. Nutritional yeast, often called “nooch” in vegan circles, is a deactivated yeast with a cheesy, nutty flavor. It’s a key ingredient in vegan cuisine for adding umami and cheesy notes to dishes without using dairy. In this recipe, nutritional yeast enhances the creaminess of the sauce and provides a subtle cheesy flavor that complements the garlic and tomatoes perfectly. Don’t skip the nutritional yeast – it truly makes a difference in the overall flavor profile.
Lemon Juice: 2 tablespoons of fresh lemon juice. Lemon juice adds a bright, acidic counterpoint to the richness of the creamy sauce and the sweetness of the roasted tomatoes. Freshly squeezed lemon juice is always preferred for its vibrant flavor; bottled lemon juice can sometimes taste artificial. The acidity of the lemon juice also helps to balance the flavors and prevent the dish from feeling too heavy.
Olive Oil: ¼ cup of extra virgin olive oil, plus more for drizzling. Olive oil is used for roasting the tomatoes and garlic, as well as for sautéing the garlic before blending the sauce. Extra virgin olive oil is preferred for its richer flavor and aroma compared to regular olive oil. It also adds a fruity note that complements the tomatoes and garlic. You can also use avocado oil or another neutral-flavored oil if you prefer.
Dried Oregano: 1 teaspoon of dried oregano. Oregano adds a classic Italian herb flavor that pairs beautifully with tomatoes and garlic. Dried oregano is used in this recipe for convenience and because its robust flavor holds up well during roasting. If you have fresh oregano on hand, you can use about 1 tablespoon of chopped fresh oregano instead of dried.
Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes (or more to taste). Red pepper flakes add a touch of heat to the dish, which can be a welcome contrast to the sweetness of the tomatoes and the richness of the sauce. If you are sensitive to spice, you can omit the red pepper flakes or use just a pinch. If you love heat, feel free to add more red pepper flakes to your liking.
Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing the flavors of all the other ingredients. Season generously throughout the cooking process, starting with the tomatoes and garlic before roasting, and then again when blending the sauce and combining it with the pasta. Taste and adjust the seasoning as needed to ensure the dish is perfectly balanced.
Fresh Basil (for garnish, optional): Fresh basil leaves, chopped, for garnish. Fresh basil adds a pop of color and a final burst of fresh, herbaceous flavor to the finished dish. It’s a classic pairing with tomatoes and garlic and elevates the presentation of the pasta. If you don’t have fresh basil, you can use fresh parsley or chives instead, or simply omit the garnish altogether.

Instructions

Now that we have all our ingredients ready, let’s dive into the step-by-step instructions for creating this delightful Creamy Vegan Garlic Pasta with Roasted Tomatoes. Follow these directions carefully for a guaranteed delicious result.

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). This high temperature is crucial for roasting the tomatoes quickly and effectively, ensuring they become tender and slightly caramelized.

In a large bowl, combine the cherry or grape tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss everything together thoroughly to ensure that the tomatoes and garlic are evenly coated with the oil and seasonings. Using your hands to toss is often the most effective way to ensure even distribution.

Spread the tomato mixture in a single layer on a large baking sheet. Avoid overcrowding the baking sheet, as this will cause the tomatoes to steam instead of roast. If necessary, use two baking sheets to ensure proper roasting. Roasting in a single layer allows for maximum surface area exposure to the heat, resulting in better caramelization and flavor development.

Roast for 20-25 minutes, or until the tomatoes are softened, slightly burst, and starting to caramelize. Keep an eye on them towards the end of the roasting time to prevent them from burning. You want them to be tender and juicy, with some blistered skins and slightly browned edges. The garlic will also become fragrant and mellow in flavor as it roasts alongside the tomatoes.

Step 2: Prepare the Cashew Cream Sauce

While the tomatoes are roasting, prepare the cashew cream sauce. If you haven’t already, soak your raw cashews. For a cold soak, cover 1 cup of raw cashews with water and let them soak for at least 2 hours, or preferably overnight, in the refrigerator. For a quick soak, pour boiling water over the cashews and let them soak for 15 minutes. Drain the soaked cashews thoroughly before proceeding. Soaking is essential to soften the cashews for a smooth and creamy sauce.

In a high-speed blender, combine the drained and soaked cashews, vegetable broth, nutritional yeast, and lemon juice. A high-speed blender is ideal for achieving a perfectly smooth cashew cream, but a regular blender can also work; you may just need to blend for a longer time and scrape down the sides of the blender jar more frequently.

Blend on high speed until the sauce is completely smooth and creamy, with no gritty bits remaining. This may take a few minutes, depending on the power of your blender. Stop blending occasionally to scrape down the sides of the blender jar and ensure that all the cashews are incorporated into the sauce. The goal is to achieve a velvety smooth consistency, similar to heavy cream.

Taste the cashew cream sauce and adjust the seasoning as needed. You may want to add more salt, pepper, lemon juice, or nutritional yeast to taste. Seasoning at this stage is crucial to ensure that the sauce is flavorful and complements the roasted tomatoes and pasta.

Step 3: Cook the Pasta

While the tomatoes are roasting and the cashew cream sauce is blending, cook your pasta according to package directions in a large pot of salted boiling water. Salt the water generously – this is important for seasoning the pasta itself. Cook the pasta al dente, which means “to the tooth” in Italian. It should be cooked through but still have a slight firmness in the center. Overcooked pasta will become mushy and less appealing.

Once the pasta is cooked al dente, drain it, reserving about ½ cup of the pasta cooking water. Pasta water is starchy and flavorful and can be used to help bind the sauce to the pasta and create a silkier texture. Don’t rinse the pasta after draining, as this will remove the starch that helps the sauce adhere.

Step 4: Combine Everything and Serve

Add the roasted tomatoes and garlic (including any juices from the baking sheet) to the pot with the cooked and drained pasta. The flavorful juices from the roasted tomatoes are packed with flavor, so be sure to scrape them all into the pot.

Pour the creamy cashew garlic sauce over the pasta and roasted tomatoes. Gently toss everything together to combine, ensuring that the pasta is evenly coated with the sauce and tomatoes. If the sauce is too thick, add a little of the reserved pasta cooking water, one tablespoon at a time, until you reach your desired consistency. The pasta water will help to thin the sauce and create a glossy, emulsified texture.

Heat the pasta mixture over low heat for a few minutes, stirring occasionally, to allow the flavors to meld together and the sauce to warm through. Be careful not to overheat the sauce, as it can thicken too much. Gentle heating is all that’s needed to bring everything together.

Serve immediately, garnished with fresh basil leaves, if desired. This Creamy Vegan Garlic Pasta with Roasted Tomatoes is best enjoyed fresh and hot. You can also serve it with a sprinkle of extra red pepper flakes for added heat, or a drizzle of olive oil for extra richness.

Nutrition Facts

(Per serving, approximate and may vary based on specific ingredients and serving size)

Servings: 6
Calories per serving: Approximately 450-550 calories

Nutritional Highlights (per serving, approximate):

Protein: 15-20 grams (from cashews, pasta, and nutritional yeast)
Fat: 20-25 grams (mostly healthy fats from cashews and olive oil)
Carbohydrates: 60-70 grams
Fiber: 8-10 grams (from vegetables and whole grains if using whole wheat pasta)

Please Note: These are estimates only. Actual nutritional values will vary depending on the specific brands and types of ingredients used, as well as portion sizes. For more precise nutritional information, you can use online nutrition calculators, inputting the specific brands and quantities of ingredients you use. This recipe is naturally cholesterol-free and dairy-free, and can be made gluten-free by using gluten-free pasta. It is a good source of plant-based protein, healthy fats, and dietary fiber.

Preparation Time

Prep Time: 20 minutes (includes soaking cashews if using the quick soak method, and chopping vegetables)
Cook Time: 30 minutes (includes roasting tomatoes and cooking pasta)
Total Time: 50 minutes

Note: Soaking cashews using the cold soak method (2 hours or overnight) will increase the overall preparation time, but it requires minimal active prep time. The majority of the cooking time is hands-off, allowing you to focus on other tasks while the tomatoes roast and the pasta cooks. This recipe is perfect for a weeknight meal as it comes together relatively quickly and requires minimal effort.

How to Serve

This Creamy Vegan Garlic Pasta with Roasted Tomatoes is delicious on its own as a satisfying main course. However, to create a more complete and balanced meal, consider serving it with some complementary sides and garnishes. Here are some ideas:

Side Dishes:
- Garlic Bread: Classic garlic bread or vegan garlic breadsticks are always a welcome addition to pasta dishes. The crispy, garlicky bread is perfect for soaking up any leftover creamy sauce.
- Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Consider a simple arugula salad with lemon vinaigrette or a mixed greens salad with balsamic dressing.
- Roasted Vegetables: Extend the roasted vegetable theme by serving roasted broccoli, asparagus, or bell peppers alongside the pasta. These vegetables roast beautifully and complement the flavors of the tomatoes and garlic.
- Steamed Greens: For a lighter side, steamed spinach, kale, or green beans are healthy and easy options. A squeeze of lemon juice and a sprinkle of salt can enhance their flavor.
- Vegan Meatballs or Sausages: For a heartier meal, add vegan meatballs or sausages to the pasta. These can be store-bought or homemade and add extra protein and flavor.
Garnishes:
- Fresh Basil: Chopped fresh basil is the perfect classic garnish for this pasta, adding freshness and aroma.
- Red Pepper Flakes: For those who like a little extra heat, a sprinkle of red pepper flakes adds a visual appeal and a spicy kick.
- Vegan Parmesan Cheese: Store-bought or homemade vegan parmesan cheese adds a salty, cheesy flavor and texture.
- Pine Nuts or Toasted Breadcrumbs: For added texture, sprinkle toasted pine nuts or breadcrumbs over the pasta before serving.
- Drizzle of Olive Oil: A final drizzle of high-quality extra virgin olive oil enhances the richness and flavor of the dish.

By offering a variety of side dishes and garnishes, you can customize this Creamy Vegan Garlic Pasta with Roasted Tomatoes to suit your preferences and create a well-rounded and satisfying meal for any occasion.

Additional Tips for Perfect Creamy Vegan Garlic Pasta

To ensure your Creamy Vegan Garlic Pasta with Roasted Tomatoes turns out perfectly every time, here are five essential tips to keep in mind:

Don’t Overcrowd the Baking Sheet: When roasting the tomatoes and garlic, make sure to spread them in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in less caramelized and flavorful tomatoes. If necessary, use two baking sheets to give the tomatoes enough space. Proper roasting is key to developing the best flavor in the tomatoes and garlic.
Soak Cashews Properly for Ultra-Creamy Sauce: Soaking the cashews is crucial for achieving a smooth and creamy sauce. Whether you choose the cold soak method (at least 2 hours or overnight) or the quick soak method (15 minutes in boiling water), ensure the cashews are fully softened before blending. This will prevent any grittiness in your sauce and result in a velvety texture that rivals traditional cream sauces.
Reserve Pasta Water – It’s Liquid Gold!: Before draining your pasta, always reserve about ½ cup of the pasta cooking water. This starchy water is invaluable for adjusting the consistency of the sauce and helping it cling beautifully to the pasta. Adding pasta water to the sauce creates a silky emulsion and prevents the pasta from becoming dry. Add it gradually, one tablespoon at a time, until you reach your desired sauce consistency.
Taste and Season Throughout the Cooking Process: Don’t wait until the very end to season your dish. Taste and adjust the seasoning at various stages: when tossing the tomatoes with olive oil and herbs, when blending the cashew cream sauce, and finally when combining everything with the pasta. Seasoning in layers ensures that each component is flavorful and that the final dish is perfectly balanced. Salt, pepper, lemon juice, and nutritional yeast are your key seasoning agents in this recipe.
Fresh is Best for Garlic and Basil: While dried herbs are convenient, fresh garlic and fresh basil truly elevate the flavor of this dish. Use fresh garlic cloves for roasting and for the sauce, and garnish with fresh basil leaves just before serving. The aromatic compounds in fresh garlic and basil are far more vibrant and complex than their dried counterparts, making a noticeable difference in the overall taste of the pasta. If you must substitute, use dried basil sparingly, but always opt for fresh garlic for the best results.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Creamy Vegan Garlic Pasta with Roasted Tomatoes:

Q1: Can I make this recipe gluten-free?

A: Yes, absolutely! Simply use your favorite gluten-free pasta instead of traditional wheat pasta. There are many excellent gluten-free pasta options available, such as brown rice pasta, quinoa pasta, lentil pasta, and corn pasta. Ensure all other ingredients are also gluten-free if you are strictly avoiding gluten (though all ingredients in this recipe are naturally gluten-free except for wheat pasta).

Q2: I don’t have cashews. Can I use another nut for the creamy sauce?

A: While cashews provide the best creamy texture and neutral flavor for this sauce, you can substitute them with other nuts or seeds. Raw almonds (soaked and skinned), macadamia nuts, or sunflower seeds can be used. However, be aware that these alternatives may impart a slightly different flavor to the sauce. Almonds can have a slightly stronger flavor, while sunflower seeds may have a subtle earthy taste. Adjust seasonings accordingly to balance the flavors.

Q3: Can I make this recipe ahead of time?

A: While this pasta is best enjoyed fresh, you can prepare components ahead of time. You can roast the tomatoes and garlic up to a day in advance and store them in the refrigerator. You can also make the cashew cream sauce up to 2-3 days in advance and store it in an airtight container in the refrigerator. When ready to serve, cook the pasta fresh and then combine all components. Reheating the entire dish may cause the pasta to become slightly softer and the sauce to thicken, so it’s best to assemble and serve immediately after cooking the pasta.

Q4: Can I add other vegetables to this pasta?

A: Definitely! This recipe is very versatile and can easily accommodate other roasted vegetables. Consider adding roasted bell peppers, zucchini, eggplant, or mushrooms to the baking sheet with the tomatoes and garlic. You can also add cooked vegetables like spinach, kale, or artichoke hearts to the pasta when you combine it with the sauce. Get creative and use your favorite vegetables to customize this dish to your liking.

Q5: How long does this pasta last in the refrigerator?

A: Leftover Creamy Vegan Garlic Pasta with Roasted Tomatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. However, the pasta may absorb some of the sauce and become slightly softer upon reheating. To reheat, gently warm it in a saucepan over low heat, adding a splash of vegetable broth or water to loosen the sauce if needed. Microwaving is also an option, but reheating in a saucepan will help to maintain a better texture.