Amazing 1-Pot Creamy Roasted Tomato Pasta

Oh, hello there! You’ve found your way to my little corner of the internet, and I couldn’t be more thrilled. Today, we’re diving headfirst into a recipe that’s become an absolute superstar in my kitchen: this Creamy Roasted Tomato and Garlic Pasta (Vegan & Irresistible). I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor, and this dish is no exception! I’ve spent ages tweaking this one, trying to capture that perfect balance of sweet, tangy roasted tomatoes and mellow, sweet garlic, all swirled into a luscious, dairy-free sauce. It’s proof that you don’t need any dairy to get that incredibly satisfying, comforting creaminess. Trust me, this is the kind of meal that makes everyone ask for seconds!

Why You’ll Love This Creamy Roasted Tomato and Garlic Pasta (Vegan & Irresistible)

Get ready to fall head over heels for this pasta dish! It’s seriously a game-changer. Here’s why this Creamy Roasted Tomato and Garlic Pasta (Vegan & Irresistible) is about to become your new go-to:

• Incredibly Flavorful: Roasting the tomatoes and garlic brings out this deep, sweet, almost caramelized flavor that you just can’t get any other way.
• Super Easy Prep: Most of the magic happens in the oven! Toss everything on a pan, roast it up, blend it, and you’re practically there.
• Completely Vegan & Dairy-Free: You get all the creaminess without any dairy. It’s pure plant-based goodness that satisfies everyone.
• Perfect Weeknight Dinner: With minimal hands-on time, it’s ideal for those busy nights when you still want something delicious and comforting.

Gathering Your Creamy Roasted Tomato and Garlic Pasta Ingredients

Alright, let’s get down to what you’ll need for this amazing Creamy Roasted Tomato and Garlic Pasta. Don’t worry, it’s all pretty straightforward stuff! The real magic comes from how we treat these simple ingredients. We’re talking about juicy cherry tomatoes that practically burst with sweetness when they roast, and garlic cloves that turn mellow and almost creamy. It’s a beautiful thing!

Here’s the rundown:

Ingredient	Amount	Prep/Notes
Extra Virgin Olive Oil	3 tbsp	For roasting and richness
Cherry Tomatoes	600 g	About 2 pints, any color works!
Garlic	6-10 cloves	Peeled – more if you’re a garlic lover like me!
Italian Seasoning	1 tbsp	Your favorite blend
Salt and Black Pepper	To taste	Essential for flavor
Vegan Cream Cheese	120 g	About 1/2 cup
Pasta of Choice	450 g	About 1 lb – linguine, fettuccine, or penne are great!
Fresh Basil	10 g	About a small handful, chopped for garnish and in the sauce
Vegan Parmesan	50 g	For topping

Ingredient Notes and Substitutions

Let’s talk about a couple of the stars here. That vegan cream cheese is what gives our sauce its luscious, velvety texture. If you can’t find it, don’t fret! A good quality plain, unsweetened vegan yogurt or even a bit of silken tofu blended super smooth can work in a pinch, though the cream cheese gives the richest result. For the vegan parmesan, there are tons of great store-bought options now, or you can make your own by pulsing cashews or almonds with nutritional yeast and a little salt. And for the basil? If fresh isn’t in season or handy, you can use about a teaspoon of dried basil in the sauce itself, but definitely try to grab some fresh leaves for that bright pop of flavor on top at the end. It really makes a difference!

Step-by-Step Guide to Creamy Roasted Tomato and Garlic Pasta Perfection

Alright, let’s get this incredible Creamy Roasted Tomato and Garlic Pasta (Vegan & Irresistible) made! It’s a simple process, but each step really builds on the last to create something truly special. Don’t rush it, and you’ll be rewarded with a bowl of pure comfort. Trust me, the aroma filling your kitchen as this cooks is just divine!

Roasting the Tomatoes and Garlic

First things first, let’s get those flavors concentrated. Preheat your oven to a nice hot 425°F (220°C). Grab a baking sheet – a nice big one works best so everything isn’t too crowded. Toss your cherry tomatoes, those beautiful peeled garlic cloves, the Italian seasoning, a good pinch of salt, and some freshly ground black pepper right onto the sheet. Drizzle it all with that lovely extra virgin olive oil. Now, pop it into the oven for about 20 to 30 minutes. You’re looking for the tomatoes to get all soft and bursty, and the garlic should be tender and sweet. It’s going to smell amazing!

Creating the Creamy Tomato Garlic Sauce

Once your tomatoes and garlic have done their magic in the oven, it’s time to make that dreamy sauce. Carefully scoop about three-quarters of those roasted tomatoes and all of the softened garlic cloves into a food processor or blender. Add in that vegan cream cheese and a good handful of your chopped fresh basil. Now, blend it all up until it’s wonderfully smooth and creamy. Give it a little taste, and add more salt and pepper if you think it needs it. You want it to be just perfect!

Cooking the Pasta and Combining Flavors

While your sauce is getting blended, get a big pot of salted water boiling for your pasta. Cook your favorite pasta shape according to the package directions until it’s perfectly al dente – you know, with just a little bite to it. Before you drain it, though, do yourself a favor and scoop out about a cup of that starchy pasta water. This stuff is liquid gold for making your sauce extra silky! Now, in a large pan or the pot you cooked the pasta in, pour in that gorgeous creamy tomato sauce. Add in the remaining roasted tomatoes (the ones you didn’t blend) for some lovely texture. Toss in your cooked pasta and give it a good stir to coat everything. If the sauce seems a little too thick for your liking, just add a splash of that reserved pasta water, bit by bit, until it reaches the consistency you love. Mix it all together until every strand is coated in that deliciousness.

Tips for the Best Creamy Roasted Tomato and Garlic Pasta

Want to make sure your Creamy Roasted Tomato and Garlic Pasta (Vegan & Irresistible) turns out absolutely perfect every single time? I’ve got a few little secrets that really make a difference. First off, the tomatoes! Use the ripest, sweetest cherry tomatoes you can find. They’ll burst with flavor when roasted, which is exactly what we want for that deep, rich taste. Don’t be shy with the garlic, either; roasting mellows it out beautifully, turning it sweet and spreadable. When blending the sauce, if it feels too thick, that reserved pasta water is your best friend! Add it a tablespoon at a time until it’s just right – you’re looking for a sauce that coats the pasta luxuriously, not too watery and not too stiff. And please, please, please cook your pasta al dente! Nobody likes mushy pasta. A little bite is key to enjoying this dish.

Frequently Asked Questions about Creamy Roasted Tomato and Garlic Pasta

Got questions about this dreamy Creamy Roasted Tomato and Garlic Pasta? I’m happy to help! Here are a few things folks often ask:

Can I use dried basil if I don’t have fresh?

Absolutely! While fresh basil adds a wonderful bright pop, dried basil works too. I’d suggest using about 1 teaspoon of dried basil stirred into the sauce when you blend it. For the topping, fresh basil really makes it shine, but if it’s not an option, just skip it or maybe add a sprinkle of fresh parsley for color.

What kind of pasta is best for this recipe?

Honestly, this amazing vegan pasta dish is pretty forgiving! I love using linguine or fettuccine because they really grab onto the creamy sauce. Penne, rigatoni, or even rotini work wonderfully too, especially if you want little nooks and crannies for the sauce to hide in. Just cook it al dente!

How can I make this sauce even richer?

While the vegan cream cheese already makes this sauce super rich and luscious, if you wanted to go extra decadent, you could add a tablespoon or two of full-fat coconut milk (the canned kind, not the beverage) to the blender along with the cream cheese. It adds another layer of velvety goodness to your tomato garlic sauce without overpowering the flavor.

Can I add other vegetables?

You sure can! Roasted bell peppers or zucchini would be fantastic additions to roast alongside the tomatoes. Just chop them up and toss them on the baking sheet. You could also stir in some wilted spinach at the very end, right before serving, for extra greens.

Storing and Reheating Your Creamy Roasted Tomato and Garlic Pasta

Leftovers of this glorious Creamy Roasted Tomato and Garlic Pasta are a gift that keeps on giving! To store, let the pasta cool down a bit, then pop it into an airtight container. It’ll keep beautifully in the fridge for about 3-4 days. When you’re ready to reheat, you’ve got a couple of good options to bring it back to its delicious best.

Method	Instructions
Stovetop	Gently reheat in a saucepan over medium-low heat. Add a splash of water or vegetable broth if the sauce seems a little thick, stirring until warmed through. This is usually the best way to keep the sauce’s texture lovely.
Microwave	Place a serving in a microwave-safe dish. Heat on medium power in 30-second intervals, stirring in between, until heated through. You might want to add a tiny bit of water to prevent it from drying out.

Estimated Nutritional Information for Creamy Roasted Tomato and Garlic Pasta

Here’s an estimate of the nutritional values for one serving of this delicious Creamy Roasted Tomato and Garlic Pasta. Keep in mind these numbers can vary a bit depending on the exact brands of ingredients you use and how much you load up on that yummy vegan parmesan!

Nutrient	Amount (per serving)
Calories	684 kcal
Fat	24g
Saturated Fat	7g
Carbohydrates	96g
Fiber	7g
Protein	23g
Sodium	341mg

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