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    Home » Recipes » Mains

    Vegan Creamy Roasted Tomato Garlic Pasta

    Published: Mar 26, 2021 by Emily This post may contain affiliate links

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    This vegan Creamy Roasted Tomato Garlic Pasta is made with roasted cherry tomatoes, garlic, Kalamata olives, and vegan ricotta and vegan cream cheese. Enjoy this indulgent pasta that's ready in just 45 minutes! 

    Overview of pasta with roasted tomatoes and olives

    This delicious and easy vegan, gluten-free pasta recipe will have you on your way to a surprisingly simple, satisfying dinner tonight. This dish is perfect for an effortless dinner for four or for date night!

    Jump to:
    • Ingredients
    • How to make this vegan creamy roasted tomato garlic pasta
    • Tips
    • Equipment
    • Storage
    • Substitutions
    • Variations
    • Related recipes
    • Recipe

    It's no secret that I love pasta, such as this Asparagus Mushroom Pasta and this Creamy Vegan Pasta with Peas, but I wanted to make a creamier dish with tomatoes and olives.

    I made a variation of a baked pasta recipe with roasted tomato cream sauce that I suddenly saw everywhere on Instagram. It became so popular in Finland that the grocery stores ran out of feta cheese; I had to make a vegan version and see what the fuss was about!

    This flavorful combination of roasted garlic, cherry tomatoes, and Kalamata olives is combined with cooked pasta and creamy plant-based ricotta and cream cheese for a nearly effortless meal.

    After one bite, this pasta with roasted tomatoes was declared a keeper, and we'll be making it again and again. This recipe is a new family favorite from our kitchen to yours!

    I initially tried this recipe with vegan feta cheese and thought it was okay, but I wanted the creaminess to be more consistent. Mixing plant-based ricotta with non-dairy cream cheese resolved the texture issue for me.

    Everything melts together with the roasted cherry tomato cream sauce into the most glorious combination that coats every bite from your fork to your mouth; it tastes heavenly!

    Ingredients

    • Garlic - need I say more?
    • Cherry tomatoes - I prefer organic tomatoes with a variety of colors for this dish
    • Extra-virgin olive oil - for roasting the tomatoes and garlic
    • Vegan cream cheese - I used Kite Hill plain almond milk cream cheese style spread.
    • Vegan ricotta - I used Kite Hill ricotta alternative made with almond milk; mixed with their vegan cream cheese alternative, it creates a delightful tangy combination.
    • Kalamata olives, pitted and soaked in water and rinsed, so they're not briny. I left them whole.
    • Fine sea salt - to bring out the flavors. Add one tablespoon to your cooking water for the pasta.
    • Crushed red pepper flakes - for added spice and flavor
    • Dried oregano - if you use fresh, stir it in at the end
    • Dry pasta - I used gluten-free rotini, which held the sauce well; you can use whichever short pasta you like.
    • Fresh basil - to stir in at the end

    How to make this vegan creamy roasted tomato garlic pasta

    Start by preheating the oven to 425°F. Grease a 9-inch x13-inch dish or 8-inch x 11 ¾-inch dish with olive oil, avocado oil, or grapeseed oil.

    1. Place the rinsed cherry tomatoes in the prepared baking dish. Add the rinsed Kalamata olives, sliced garlic, extra virgin olive oil, dried oregano, sea salt, crushed red pepper, freshly ground black pepper, and mix. 

    2. Bake for 35 to 40 minutes until most of the cherry tomatoes have popped.

    Overhead of raw cherry tomatoes in baking pan on marble background
    overhead view of roasted cherry tomatoes with olives and herbs in baking dish on marble background

    Meanwhile, mix the vegan cream cheese with vegan ricotta in a container. 

    As the tomatoes are roasting, cook the pasta in salted water according to directions, and reserve ½ cup pasta water.

    3. Take the dish out of the oven, add the vegan cream cheese and vegan ricotta mixture along with ¼ cup of reserved pasta water, and combine.

    4. Add more pasta water if necessary for creaminess. Taste and season as desired. If you want to add more salt, black pepper, crushed red pepper flakes, or oregano, this is the time. Stir in fresh basil and serve!

    Overhead of roasted tomatoes and olives in baking dish with vegan creamy cheese on marble background
    Overhead view of stirring in creamy vegan cheese with wooden spoon with roasted tomatoes

    Tips

    • Add one tablespoon of sea salt or kosher salt to your pasta water before you add the pasta for more flavor.
    • Add ¼ cup to ½ cup of the reserved hot pasta water to help the vegan cheese mix more easily with the roasted tomatoes and pasta.

    Equipment

    I love my 8-inch x 11 ¾-inch enameled cast-iron rectangular roaster. It's the perfect size for this recipe!

    Storage

    • Store this pasta in a shallow air-tight container in the fridge for up to 3 to 5 days. Refrigerate pasta with two hours of cooking.
    • You can freeze it for up to two months. Thaw in the fridge overnight before reheating.
    • Reheat any leftovers in a saucepan on the stovetop with a small amount of water or unsweetened and unflavored plant milk like almond milk to loosen up the sauce, or bake in the oven, covered with foil until hot.

    Substitutions

    Gluten-free: Try cassava flour pasta or make this dish with spiralized zucchini noodles.

    Variations

    Try switching up the pasta with cooked vegan tortellini or ravioli.

    Add herbs such as fresh thyme or fresh oregano; be sure to add them at the end; otherwise, they'll burn in the oven.

    Experiment with different vegetables such as zucchini.

    Top with Vegan Meatballs.

    Related recipes

    • Creamy Vegan Pasta with Peas
    • Chunky Vegan Marinara Sauce
    • Vegan Meatballs with Lentils and Walnuts
    • Vegan Mushroom Risotto with Peas

    Want more pasta? Check out this Asparagus Mushroom Pasta.

    If you make this vegan Creamy Roasted Tomato Garlic Pasta, please take a moment to ★ star rate it and leave a comment below. You can follow me on Instagram and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    Recipe

    Overview of Creamy Pasta with Roasted Tomatoes

    Vegan Creamy Roasted Tomato Garlic Pasta

    Emily Miller
    This delicious vegan Creamy Roasted Tomato Garlic Pasta recipe will have you on your way to a surprisingly simple, satisfying dinner. This baked pasta dish pairs a creamy vegan cheeses tossed with roasted tomatoes, garlic, olives, seasonings, and cooked pasta. Try it tonight!
    5 from 88 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 574 kcal

    Equipment

    • 8-inch x 11 ¾-inch baking dish
    • colander
    • Medium saucepan
    • wooden spoon

    Ingredients
      

    • 1 pound organic cherry tomatoes
    • ¼ cup Kalamata olives soaked in water briefly and rinsed
    • 6 cloves garlic sliced
    • 2 tablespoons extra virgin olive oil plus extra to drizzle over vegan cheese
    • 1 teaspoon dried oregano
    • 1 teaspoon fine sea salt
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon freshly ground black pepper
    • 4 oz vegan cream cheese
    • 4 oz vegan ricotta
    • 8 oz gluten-free pasta or pasta of your choice
    • ½ cup fresh basil leaves

    Instructions
     

    • Preheat oven to 425°F. Grease a 9-inch x13-inch baking dish or a 8 x 11 ¾-inch roaster.
    • Place cherry tomatoes in baking dish. Add Kalamata olives, garlic, oil, oregano, salt, crushed red pepper, and freshly ground black pepper, and combine. Bake for 35 to 40 minutes, until most of the cherry tomatoes have popped.
    • Meanwhile, mix vegan cream cheese with vegan ricotta.
    • Cook pasta according to directions. Reserve ½ cup pasta water.
    • Take baking dish out of oven, add the vegan cream cheese and vegan ricotta mixture along with ¼ cup of reserved pasta water and combine. Add more pasta water if necessary for creaminess. Taste and season as desired. Stir in fresh basil and serve.

    Notes

    • Add salt to your pasta water before you add the pasta for more flavor.
      Add ¼ cup to ½ cup of the reserved pasta water to help the vegan cheese mix more easily with the roasted tomatoes and pasta.
    • Store this pasta in a shallow air-tight container in the fridge for up to 3 to 5 days. Refrigerate pasta with two hours of cooking.

    Nutrition

    Serving: 4peopleCalories: 574kcalCarbohydrates: 67gProtein: 30.6gFat: 26.6gSaturated Fat: 1.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5gSodium: 1053.2mgPotassium: 375mgFiber: 17gSugar: 12.7gVitamin A: 1109IUVitamin C: 17.5mgCalcium: 126mgIron: 10.1mg
    Keyword Gluten-free, main dish, refined sugar free, vegan
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

    More Vegan Mains Recipes

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    • Tofu Salad Sandwich
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      Recipe Rating




    1. Brian

      March 26, 2021 at 8:04 am

      5 stars
      Simple, delicious, comforting, and a bit indulgent. It's a great dish for a cool evening!

      Reply
      • Emily

        March 26, 2021 at 8:38 am

        Thank you so much for your review, Brian. I'm glad to hear that this dish was a simple and delicious dinner option!

        Reply
    2. Julia

      August 06, 2021 at 11:56 am

      5 stars
      I can't say thank you enough for this recipe it was delicious. I've so many tomatoes in the garden just now this was an amazing dish to create with them. I liked the mixture of cheese too. Lots of satisfying protein in delicious pasta sauce. Loved it!

      Reply
      • Emily

        August 06, 2021 at 3:48 pm

        Thanks Julia! I'm so happy you enjoyed the recipe. It's one of my favorites and it's great to hear that you liked the mixture of cheese too.

        Reply
    3. Kayla

      August 06, 2021 at 1:41 pm

      5 stars
      Yum! This creamy roasted tomato pasta was so delicious! I loved how creamy it was and I loved all of the flavors!

      Reply
      • Emily

        August 06, 2021 at 3:49 pm

        Thanks for your review Kayla! I'm glad you liked the flavor of our creamy tomato sauce and enjoyed this dish. We hope to see you back soon!

        Reply
    4. Stef

      February 21, 2022 at 9:22 am

      5 stars
      This looks and sounds incredible! Can't wait to give it a try thank you for sharing!

      Reply
      • Emily

        February 21, 2022 at 9:31 am

        Thank you, Stef, I hope you enjoy it!

        Reply
    5. Marinela

      February 21, 2022 at 11:38 am

      5 stars
      This vegan tomato garlic pasta is perfectly creamy and so delicious! Roasted tomatoes really make the difference, they give that loving deep flavor together with the garlic and kalamata olives. This really is a must-make weeknight dinner, so yummy!

      Reply
      • Emily

        February 21, 2022 at 12:01 pm

        Marinela, thank you for the review! I'm so glad that this recipe was a hit!

        Reply
    6. Nancy

      February 21, 2022 at 6:35 pm

      5 stars
      So creamy and full of flavour! Pinned to remake!

      Reply
      • Emily

        February 22, 2022 at 12:52 am

        Thank you, Nancy, for your review! I appreciate it!

        Reply
    7. Ana

      February 21, 2022 at 8:10 pm

      5 stars
      Absolutely love this creamy roasted tomato and garlic pasta! It's perfection in each bite and so flavorful. Even the non-vegans in my family enjoy it!

      Reply
      • Emily

        February 22, 2022 at 12:54 am

        I'm so glad you and your family enjoyed this dish, Ana!

        Reply
    8. Anna

      February 21, 2022 at 10:24 pm

      5 stars
      I love baked pasta dishes and your recipe is one of the best I tried. Thank you for detailed explanation with pictures how to cook it. I will definitely repeat this Creamy Roasted Tomato Garlic Pasta many times.

      Reply
      • Emily

        February 22, 2022 at 12:54 am

        Anna, thank you for your lovely review. I'm so glad you enjoyed the recipe and found the blog post helpful!

        Reply
    9. Katie

      February 22, 2022 at 4:30 am

      5 stars
      A simply incredible recipe! Packed full of flavor!

      Reply
      • Emily

        February 22, 2022 at 9:31 am

        Thank you for your review of this recipe, Katie. I'm so glad to hear that it was a hit and that you enjoyed the flavor!

        Reply
    10. Michelle

      February 22, 2022 at 9:08 am

      5 stars
      Why did I never think of adding vegan cream cheese to pasta? Brilliant! So creamy and delish!

      Reply
      • Emily

        February 22, 2022 at 9:31 am

        Hi Michelle, I'm so happy you enjoyed this recipe!

        Reply
    11. Samantha

      February 22, 2022 at 2:08 pm

      5 stars
      I found my new favorite dinner recipe! This is so delicious!

      Reply
      • Emily

        February 22, 2022 at 3:17 pm

        Hi Samantha, I'm so glad you found a new favorite recipe! Thank you for visiting and taking the time to share your feedback. I really appreciate it!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

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