Creamy Vegan Garlic Pasta with Roasted Tomatoes

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat9 g
Sodium360 mg
Total Carbohydrates64 g
Dietary Fiber8.5 g
Sugars5 g


  • 3 cups grape tomatoes, halved

  • 10 ounces whole wheat pasta (such as penne linguini or fettuccini, use less if you want a higher sauce:pasta ratio)

  • Olive oil

  • 2 medium shallots, diced

  • 8 large cloves garlic, minced/grated

  • Sea salt and black pepper

  • 3-4 Tbsp unbleached all purpose flour (or another thickener of choice)

  • 2.5 cups Almond Breeze Unsweetened Original Almondmilk


  1. 1

    Preheat oven to 400 degrees 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.

  2. 2

    Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.

  3. 3

    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.

  4. 4

    Stir in 3-4 Tbsp 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. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish)

  5. 5

    If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.

  6. 6

    Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.

  7. 7

    Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Courtesy of: Minimalist Baker

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