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    Home » Recipes » Mains

    Vegan Creamy Roasted Tomato Garlic Pasta

    Published: Mar 26, 2021 · Modified: Feb 15, 2023 by Emily This post may contain affiliate links 22 Comments

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    Pin for Vegan Creamy Roasted Tomato Pasta with Garlic

    Have you been looking for the perfect weeknight dinner that’s easy, healthy, and delicious? Well, look no further than this Vegan Creamy Roasted Tomato Garlic Pasta! This simple, family-friendly meal will surely be a hit with everyone in your home.

    Bursting with flavor from the roasted cherry tomatoes and roasted garlic, it takes advantage of garden-fresh summer ingredients while having an indulgent creaminess.

    This delicious vegan pasta comes together quickly, making it one of those “thrown together” dishes that still taste like you spent hours preparing it! Ready to give this plant-based dish a try? Let's get cooking!


    Overhead view of bowl of Vegan Creamy Roasted Tomato Garlic Pasta with fork and glass of white wine on a white wood surface with grey striped napkin.

    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.

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

    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 date night!

    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, 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!

    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!

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

    Ingredients

    These are the ingredients you need to make this delicious Vegan Creamy Roasted Tomato Garlic Pasta:

    Overhead view of Ingredients to make Vegan Creamy Roasted Tomato Garlic Pasta on a marble surface.
    • Garlic - for flavor. The six cloves of garlic add a delicious bite of flavor.
    • 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 prefer to pit the olives with a cherry pitter versus buying them pitted - they have more flavor that way.
    • Fine sea salt - to bring out the flavors. Add one tablespoon of salt (I use kosher salt) 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
    • 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 and top with basil if desired.

    How to make this vegan creamy roasted tomato garlic pasta

    It's easy to make this vegan pasta dish, even if it is your first time!

    Preheat the oven to 425°F. Grease a 9-inch x13-inch dish or 8-inch x 11 ¾-inch dish with olive oil. I used this 11-inch baking dish.

    Overhead view of fresh cherry tomatoes, sliced garlic, olives, spices, oil, and herbs mixed in a baking pan.

    Combine the cherry tomatoes, halved Kalamata olives, sliced garlic, olive oil, dried oregano, salt, crushed red pepper, and freshly ground black pepper in a baking dish—place in the oven for 30 to 35 minutes until the tomatoes soften.

    Overhead view of small bowl filled with vegan ricotta and vegan cream cheese mixture.

    Combine the vegan cream cheese with the vegan ricotta in a small bowl.

    Depending on your oven, you may need more time. Keep an eye on the cherry tomatoes. Halfway through the cooking time, take the baking dish out of the oven, stir the mixture, and place it back in the oven to keep roasting.

    Overhead view of cooked fusilli in a white bowl with pasta water nearby on a white wood surface.

    While the tomato mixture roasts, cook the pasta in salted water according to directions and reserve ¾ cup of pasta water. You likely won't need all of it, but it is nice to have extra on hand.

    Overhead view of roasted vegetables in a white oval baking dish on a white wood surface with a grey striped napin.

    Once the cherry tomatoes have softened and released their juices, take the baking dish out of the oven.

    Overhead view of vegan cheese mixture placed in spoonfuls on top of roasted tomato and vegetable mixture.

    Add the vegan cream cheese and ricotta mixture in spoonfuls on top of the baked tomato mixture.

    Overhead view of vegan cheese mixture mixed with tomato and vegetable mixture in a white oval baking dish.

    Stir in ¼ cup of reserved pasta water and combine. Add more pasta water if necessary; you may need another ¼ cup.

    Overhead view of pasta mixed with vegan cheese and roasted tomato and garlic mixture in a white baking dish.

    Taste and season as desired. Stir in fresh basil and serve.

    TIP: Save the leftover pasta over stir it into leftover pasta when reheating.

    Expert 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 in Flame. It's the perfect size for this recipe!

    Another pan I love to use is this oval baking dish. It cleans up easily in hot soapy water. Use Bon Ami or Barkeeper's Friend powdered cleansers on a damp sponge to clean the baking dish for any stubborn stains or spots. We've been using these products for years, and they work well!

    Storage

    • Store this pasta in a shallow air-tight container in the fridge for 3 to 5 days. Refrigerate any leftover pasta within two hours of cooking in an airtight container.
    • You can freeze it for up to two months. Thaw in the fridge overnight before reheating.
    • Reheat leftovers in a saucepan on the stovetop over low to medium heat with a small amount of reserved pasta water, water, or unsweetened and unflavored plant milk like almond milk to loosen up the sauce. Cover it with foil, reheat it in the oven, and bake at 350°F for 20 to 30 minutes until heated.

    Side view of two bowls of Vegan Creamy Roasted Tomato Garlic Pasta with a glass of white wine.

    Substitutions

    Gluten-free: Instead of durum wheat pasta, use cassava flour pasta or brown rice pasta, or make this dish with spiralized zucchini noodles.

    Kalamata olives - Use Castelvetrano olives instead, or any other olives you like.

    Red pepper flakes: Try Calabrian red pepper chile paste instead.

    Variations

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

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

    Try vegetables such as zucchini, bell pepper, or roasted bell pepper.


    Overhead view of bowl of Vegan Creamy Roasted Tomato Pasta with Garlic.

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    If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    Recipe

    Overhead view of Vegan Creamy Roasted Tomato Garlic Pastain bowl with fork.

    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 120 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 574 kcal

    Ingredients
      

    • 1 pound cherry tomatoes organic
    • ¼ cup Kalamata olives, halved lengthwise. soaked in water briefly and rinsed. If not pitted, pit with a cherry pitter.
    • 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 an 8 x 11 ¾-inch baking dish.
    • Place cherry tomatoes in a greased baking dish. Add Kalamata olives, garlic, extra virgin olive oil, dried oregano, sea salt, crushed red pepper, and freshly ground black pepper, and combine. Bake for 30 to 35 minutes, until the cherry tomatoes have softened. Stir halfway through cooking.
    • Meanwhile, mix vegan cream cheese with vegan ricotta in a small bowl.
    • Cook pasta according to directions. Before draining, reserve ¾ 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. Top with additional basil if desired.

    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.

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    Comments

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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, a 100% plant-based blog - where making dishes that are good for you can also be incredibly tasty.

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