This creamy tomato pasta is an easy, healthy, and comforting dinner recipe! It’s made with a homemade roasted tomato sauce (from scratch!) mixed with almond cream.
It’s creamy, packed with flavors, and very comforting! This recipe is naturally vegan and free from gluten!
Creamy tomato pasta
This creamy tomato pasta sauce is made using roasted tomatoes and garlic, mixed with almond cream to create the tastiest and creamiest tomato pasta!
What you’ll need to make this creamy tomato pasta sauce
- Pasta – I use gluten-free pasta, but you can use lentil or chickpea pasta for a high-protein version.
- Tomatoes
- Garlic
- Onion
- Olive oil
- White miso paste
- Almond cream – I used Ecomil béchamel. For a healthier version, you can blend raw almond with water and a dash of nutmeg. (See notes for more info)
- Chili flakes
- A pinch of sea salt
- A pinch of pepper
How to make creamy roasted tomato pasta
- Start by roasting your tomatoes along with the garlic and onion.
- Once your tomatoes are nicely roasted, transfer them to a blender and puree until smooth. You can also use an immersion blender to puree your sauce.
- Add your cream and keep blending until the tomato sauce is smooth and creamy.
- Taste test for seasoning, and adjust as needed.
- Finally, add your cooked and drained pasta to a saucepan, followed by the tomato sauce, and gently stir to coat the pasta with the sauce.
- Serve warm with a sprinkle of nutritional yeast and some extra chili flakes.
Tips for making this pasta recipe perfectly every time
- For a smoother and creamier sauce, make sure to remove the skin of the tomatoes once they are roasted.
- For healthier pasta, add peas and/or spinach to your sauce once it’s blended.
- You can double or triple the sauce ingredients to make extra sauce and freeze it for later use.
- Any type of pasta will work for this recipe. For a lighter version, you can use spaghetti squash or zoodles
More pasta recipes you might want to try next
- Vegan and healthy mac and cheese
- Creamy zucchini pasta with tofu bacon bits
- 30min miso mushroom pasta
- Pesto avocado pasta
What you might need to make this recipe:
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This creamy tomato pasta is an easy, healthy, and comforting dinner recipe! It’s made with a homemade roasted tomato sauce (from scratch!) mixed with almond cream.
It’s creamy, packed with flavors, and very comforting! This recipe is naturally vegan and free from gluten!
- 3 cup cooked pasta of choice
- 4 tomato
- 1 garlic head
- 1 white onion
- 3 tbsp olive oil
- 1 tsp white miso paste
- 1 Ecomil cuisine béchamel 6.7fl oz or 200ml (can be substituted with any plant-based cream, see notes for more information)
- 1/4 tsp chili flakes (optional)
- a pinch of sea salt
- a pinch of pepper
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Cook your pasta following the package direction. Drain, measure 3 cups, and set aside.
-
Preheat your oven to 180°C.
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Cut your tomatoes into quarters. Peel your onion, and cut it into quarters.
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In a baking dish, add olive oil, tomatoes, garlic head, and onion. Sprinkle with a pinch of sea salt, pepper, and chili flakes (if using).
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Bake for 40 to 45 minutes or until the garlic is soft to the touch and the tomato's skin is browned.
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Once baked, remove the skin from all garlic cloves by squeezing them between your fingers. Remove skin from roasted tomatoes and transfer your tomatoes, onions, and peeled garlic to a pot, making sure to add all the remaining juices from your baking dish.
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Add white miso paste and Ecomil cuisine béchamel and blend using an immersion blender, until smooth and creamy.
-
Taste test for seasoning and adjust as needed.
-
Heat your sauce in a saucepan over medium heat if needed and add your cooked pasta. Gently stir to coat your pasta with the sauce.
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Serve warm, with a sprinkle of nutritional yeast.
- You can substitute Ecomil almond cream bechamel with an equal part of any plant-based liquid cream, and a dash of nutmeg. Or make your own by blending 1/4 cup of soaked raw almonds (or cashews) with 1/2 cup water.
- This creamy tomato sauce can be kept in a covered container in the fridge for up to 4 days.
Check out our other plant-based recipes
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