This 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!
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:
It's no secret that I love pasta, such as this Asparagus Mushroom Pasta 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!
Ingredient notes
- 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
Step by step instructions
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.
- 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.
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!
Top 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.
Variations and substitutions
Instead of pasta, try cooked vegan tortellini or ravioli.
Add different herbs such as fresh thyme or fresh oregano; be sure to add them at the end; otherwise, they'll burn in the oven.
Make this dish grain-free by using cassava flour pasta or make it with spiralized zucchini noodles.
Experiment with different vegetables such as zucchini.
Top with Vegan Meatballs.
I hope you try this gluten-free Creamy Roasted Tomato Garlic Pasta that comes together quickly; most of the time is inactive. I know you are going to LOVE it!
Related recipes
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
Creamy Roasted Tomato Garlic Pasta
Equipment
- colander
- Medium saucepan
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 rotini 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
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.
Brian says
Simple, delicious, comforting, and a bit indulgent. It's a great dish for a cool evening!
Emily says
Thank you so much for your review, Brian. I'm glad to hear that this dish was a simple and delicious dinner option!
Julia says
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!
Emily says
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.
Kayla DiMaggio says
Yum! This creamy roasted tomato pasta was so delicious! I loved how creamy it was and I loved all of the flavors!
Emily says
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!