Creamy Vegan Garlic Pasta with Roasted Cherry Tomatoes Recipe
This Creamy Vegan Garlic Pasta recipe features tender angel hair pasta cooked in a flavorful garlic broth, tossed with smoked paprika and non-dairy creamer for a luscious, dairy-free sauce. Roasted cherry tomatoes with fresh thyme add a burst of sweetness and depth, making this dish a comforting, easy-to-make vegan dinner packed with vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American fusion
- Diet: Vegan
Ingredients
For the Tomatoes
- 12 oz cherry tomatoes on or off the vine
- 2 tbsp olive oil
- Salt & pepper, to taste
- 4 sprigs fresh thyme
For the Pasta
- 2 tbsp vegan butter
- 2 tbsp olive oil
- 6 cloves garlic, diced
- Salt & pepper, to taste
- Red pepper flakes, to taste (optional)
- 3.5 cups vegetable broth
- 12 oz dry angel hair pasta
- 4 oz unsweetened non-dairy creamer or non-dairy milk
- 1/2 tsp smoked paprika
- Parsley, chopped (for garnish and mixing)
- Fresh basil (for serving, optional)
Instructions
- Roast the Tomatoes: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper. Place the cherry tomatoes in the dish, then drizzle them with olive oil, season with salt and pepper, and add fresh thyme sprigs. Bake for 30-35 minutes or until the tomatoes burst and soften, releasing their juices. Remove from the oven and set aside.
- Sauté the Garlic: While the tomatoes roast, melt vegan butter and olive oil in a pot over medium heat. Add diced garlic, salt, pepper, and red pepper flakes if desired. Cook for about 60 seconds until the garlic is fragrant but not browned to avoid bitterness.
- Cook the Pasta: Pour the vegetable broth into the pot with the garlic and bring it to a boil. Add the dry angel hair pasta, gently pressing it down to submerge in the broth. Lower the heat to a simmer and cook, stirring frequently, until the pasta absorbs all the liquid — this should happen evenly as the broth reduces.
- Add Cream and Seasoning: Once the pasta has absorbed the broth, stir in smoked paprika, non-dairy creamer, and chopped parsley. Toss everything together to create a creamy, flavorful sauce coating the pasta.
- Serve: Plate the pasta alongside the roasted tomatoes. Garnish with additional chopped parsley, fresh basil leaves if you like, and a sprinkle of black pepper. For added flavor, drizzle some of the roasted tomato juices over the pasta before serving.
Notes
- Use unsweetened non-dairy creamer or milk to keep the sauce savory and avoid unwanted sweetness.
- Angel hair pasta cooks very quickly; watch it closely and stir frequently to prevent sticking or burning.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add a pinch of chili powder.
- To make the dish gluten free, substitute angel hair pasta with gluten-free pasta of your choice.
- Leftover roasted tomatoes can be stored separately and used as a topping for salads or bruschetta.
