Vegan tomato pasta

This Vegan Tomato Pasta features roasted cherry tomatoes and a creamy garlic shallot sauce, all combined with wholesome whole-wheat pasta. It's an easy and nutritious vegan meal, perfect for any occasion.

06 Feb 2026
Cook time 20 min
Prep time 10 min

Ingredients:

3 cups cherry tomatoes
1 tbsp olive oil
1 dash salt
1 shallot
8 garlic cloves
1 dash black pepper
4 tbsp all-purpose white wheat flour
2.50 cup almond milk
10 oz whole-wheat pasta
Vegan tomato pasta

This Vegan Tomato Pasta is a delightful and simple dish that combines the richness of garlic and the burst of cherry tomatoes with wholesome whole-wheat pasta. It's a perfect meal for any day of the week, bringing together fresh ingredients to create a nutritious and delicious vegan option that everyone will love.

Instructions:

1. Prepare the Ingredients:
- Wash the cherry tomatoes and set them aside.
- Finely chop the shallot.
- Mince the garlic cloves.
2. Cook the Pasta:
- Fill a large pot with water and bring it to a boil.
- Add a pinch of salt to the boiling water.
- Cook the whole-wheat pasta according to the package instructions until al dente.
- Drain the pasta and set it aside.
3. Roast the Cherry Tomatoes:
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the tomatoes and toss them to coat evenly.
- Sprinkle a dash of salt over the tomatoes.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are blistered and soft.
4. Prepare the Garlic Shallot Sauce:
- In a large pan or skillet, heat a small amount of olive oil over medium heat.
- Add the finely chopped shallot and sauté for about 2-3 minutes until it becomes translucent.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant, taking care not to burn it.
5. Make the Creamy Sauce:
- Sprinkle the flour into the pan with the shallots and garlic, stirring constantly to form a roux. Cook for about 1 minute.
- Gradually whisk in the almond milk, ensuring there are no lumps.
- Continue to cook and whisk the mixture over medium heat until it thickens into a creamy sauce, about 5-7 minutes.
6. Combine Everything:
- Add the roasted cherry tomatoes to the creamy sauce, stirring gently to combine.
- Season with a dash of black pepper and additional salt to taste.
- Add the cooked whole-wheat pasta to the pan, tossing to coat the pasta evenly with the sauce and tomatoes.
7. Serve:
- Divide the pasta among serving plates.
- Top with extra roasted tomatoes and a sprinkle of fresh herbs if desired (e.g., basil, parsley).
- Serve immediately and enjoy your Vegan Tomato Pasta!

Congratulations! You've made a delicious and healthy Vegan Cherry Tomato Pasta. This dish is not only quick and easy to prepare but also packed with flavor and nutrients. Perfect for a weeknight dinner or any occasion, it's a wonderful way to enjoy a plant-based meal.

Vegan tomato pasta FAQ:

How long should I cook the whole-wheat pasta?

Cook the whole-wheat pasta according to the package instructions, usually around 8-12 minutes, until al dente. Be sure to taste it for doneness about a minute before the suggested time.

Can I use a different type of milk instead of almond milk?

Yes, you can substitute almond milk with other plant-based milks like soy, oat, or coconut milk. Keep in mind that this may slightly alter the flavor of the sauce.

How should I store leftover Vegan Tomato Pasta?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or microwave, adding a splash of almond milk if needed to restore creaminess.

What can I use instead of cherry tomatoes?

You can substitute cherry tomatoes with halved grape tomatoes or regular tomatoes chopped into small pieces. Adjust cooking times if using larger tomatoes to achieve a similar blistering effect.

How can I make this recipe gluten-free?

To make the Vegan Tomato Pasta gluten-free, simply use gluten-free pasta instead of whole-wheat pasta. Ensure that the flour used in the sauce is also gluten-free, such as rice flour or chickpea flour.

Cooking Tips:

- Use fresh cherry tomatoes: Fresh cherry tomatoes provide a burst of sweetness and acidity, making the sauce more vibrant and flavorful.

- Cook the garlic gently: When sautéing the garlic, make sure to cook it over low to medium heat to avoid burning and to release its rich, aromatic flavors.

- Stir the flour continuously: When adding the all-purpose flour to the sautéed garlic and shallot, stir continuously to prevent lumps and ensure a smooth sauce.

- Use unsweetened almond milk: Opt for unsweetened almond milk to maintain the savory flavor profile of the dish without adding any unwanted sweetness.

- Cook the pasta al dente: Be sure to cook the whole-wheat pasta to an al dente texture so it retains a slightly firm bite and holds up well when mixed with the sauce.

- Reserve pasta water: Save a cup of pasta water before draining the pasta. It can be used to adjust the consistency of the sauce if needed.

Nutrition Facts

4 Servings
Calories 190kcal
Protein 7g
Carbohydrates 36g
Fiber 4.71g
Sugar 4.17g
Fat 7g

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