Creamy Roasted Tomato & Garlic Pasta {vegan, gluten free}

This has to be one of the tastiest pasta dishes I’ve made to date. It’s ridiculously quick and easy to make, making it perfect for lunch or dinner to suit both vegan and gluten free eaters. This Creamy Roasted Tomato & Garlic Pasta is luxuriously silky and delicious, and makes for perfect plant based comfort food.

Creamy Roasted Tomato & Garlic Pasta {vegan, gluten free}

This Creamy Roasted Tomato & Garlic Pasta is a ridiculously easy dish to prepare. There are two basic steps: roast then blend. Once the cherry tomatoes and garlic cloves have been roasted, pop them into a high-speed blender along with the soaked cashews, tomato puree, spices, maple syrup, soy sauce and plant milk. Blend and taste, then add any more of the flavourings to your taste. Once smooth and silky, stir this creamy sauce into your cooked pasta, garnish with basil and enjoy!

This dish would be perfect with a dressed salad and a slice of vegan garlic bread. It’s the ultimate dish for when you fancy cosying up with a big hearty bowl of vegan comfort food.

I love nut-based creamy vegan sauces. This recipe uses cashews, which are a magic ingredient for vegan eaters! They add the creamiest texture to sauces and dips, whilst remaining fairly neutral but slightly nutty in flavour. If you have a high-speed blender, you may not even need to soak the cashews. I use a Nutribullet and soak for around 15 minutes in boiled water just to soften them slightly and ease blending the sauce.

If you’re on the hunt for more comforting vegan pasta dishes, take a look at the recipes below:

If you make this Vegan Creamy Roasted Tomato & Garlic Pasta then please make sure to comment below or tag me in your creations over on Instagram @ginabnutrition – I absolutely love seeing them!

Creamy Roasted Tomato & Garlic Pasta {vegan, gluten free}
Creamy Roasted Tomato & Garlic Pasta {vegan, gluten free}


Serves 2

  • 1 1/2 cups cherry tomatoes
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • 3 large cloves of garlic (leave the skin on)
  • Salt and pepper
  • 1/3 cup raw, unsalted cashews, soaked in boiled water for 15 minutes
  • 1/2 tsp chilli powder
  • 1/2 tsp dried oregano
  • 1-2 tsp maple syrup
  • 1 1/2 tbsp tomato puree
  • 2 tsp soy sauce (or tamari for gluten free option)
  • Splash non-dairy milk of choice (I used oat milk)
  • 200g pasta or spaghetti
  • Extra virgin olive oil
  • Fresh basil, for garnish


  1. Preheat the oven to 200C and line a baking tray with baking paper.
  2. With the back of a knife, crush down slightly on each garlic clove and then chop the ends off (this avoids them burning and so you’re able to squeeze them out with ease after cooking).
  3. Add the garlic cloves and cherry tomatoes to the lined baking tray and drizzle with the olive oil, balsamic vinegar, salt and pepper. Place in the oven and roast for 25 minutes.
  4. In the meantime, put your pasta or spaghetti onto boil, according to packet instructions.
  5. Once roasted, add the tomatoes and garlic (squeeze them out of their skis) to a high-speed blender along with the soaked cashews, chilli powder, oregano, maple syrup, soy sauce (or tamari), tomato puree, salt, pepper, and a splash of non-dairy milk. Blend for around a minute until the sauce is totally smooth and creamy. Taste and add anymore seasonings to your preference (you may want to add a little more maple or soy sauce to taste).
  6. Once the pasta has cooked, drain it and then drizzle over a little extra virgin olive oil. Add back to the dry pan and pour over the sauce and stir into the pasta. Serve and enjoy! Best enjoyed straight away.

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