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  • Writer's pictureMiss Izabella Ellinas

Vegan Garlic Pasta with Roasted Tomatoes

A 30-minute creamy pasta made with almond milk and infused with garlic and roasted tomatoes. Perfect for a quick, weeknight meal and feeding vegan/dairy-free friends.


  • 3 cups grape tomatoes

  • 1 cup whole wheat pasta

  • 1 Tbs Olive oil

  • 2 medium shallots

  • 8 large cloves garlic

  • 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 (sub up to 1 cup with veggie stock, if preferred)


  • Preheat oven to 180 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 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. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed, adding more salt to taste, minced garlic for zing, or a little nutritional yeast for cheesy flavour (optional).

  • 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.

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