This Dairy-Free Creamy Tomato Pasta recipe is an oldie but a goodie on my website. It was originally created in 2017 when I whipped it together with what I had in the house on one of those cupboards-are-gettin-kinda-bare nights. Luckily, I had the good sense to jot the recipe down on a scrap piece of paper at the time!
I have now remade this vegan tomato pasta dish – which takes 20 minutes or less to make – countless times and have received positive feedback from others who have made it.
Featured feedback from readers who have made this recipe
“I made this the other day! I’m making it again today because it was so good!”
“Looking for some different pasta style than I usually cook, I tried it, and it turned out to be amazingly delicious … Thank u so much for the recipe. I would recommend it to everyone. Yummy.”
Why You Will ❤️ This Dairy-Free Creamy Tomato Pasta
- DONE in less than 20 minutes! This dairy-free creamy tomato pasta is one of the fastest and easiest recipes in my regular dinner rotation. It’s perfect when I’m hungry (and want dinner NOW), when I’m craving comfort food and/or the cupboards or frig are bare.
- Versatile and perfect for anyone! It’s dairy-free, vegan, easily gluten-free ... OR you can make with regular cheese and pasta if you don’t have special dietary needs!
- Budget-friendly! Made with just a few ingredients, including pasta water, it’s relatively inexpensive and much cheaper than ordering takeout!
- EASY! Not only is it a quick recipe, but it’s also super easy to whip together.
- Any pasta works! You can use penne (as shown above), spaghetti noodles (as shown below), rotini, bowtie, angel hair … any pasta you prefer or have in your pantry.
Ingredients, Variations and Substitution Notes for Vegan Creamy Tomato Pasta
- Pasta. You can also use any any kind of pasta. If you use a gluten-free pasta, take care to not overcook it. Any pasta will get mushy if cooked too long, but I’ve found this to be even more true of gluten-free options.
- Cherry Tomatoes. The recipe uses cherry (or graphe) tomatoes. I haven’t tried another type of tomato, but if you could likely sub chopped Roma tomatoes.
- “Cheese.” Use vegan (dairy-free) mozzarella “cheese” shreds of your choice. Each brand produces a slightly different experience with this dish, and they often change their recipes … so use your favorite.
- NOTE: If you don’t have dairy issues and don’t eat vegan, you can use regular cheese instead!
- Soy Sauce. If there’s a “secret ingredient” in this sauce, this one is it. It adds some saltiness to balance the acidity of the tomatoes and adds a depth of flavor I love! If you need to eat gluten-free, be sure to use a gluten-free soy sauce.
- Pasta Water. The pasta water is important for the creamy sauce in this recipe. It acts as a natural binder and thickener and helps create the sauce’s smooth, creamy consistency.
- Minced Garlic. If you don’t have (or don’t want to mess with) fresh garlic, you can use jarred garlic.
- Dried Herbs and Spices. Oregano, basil, garlic powder and red pepper flakes; salt and pepper to taste.
How to Make This Vegan Tomato Pasta Bowl
STEP 1: Bring a salted pot of water to a boil then cook your preferred pasta according to package directions
STEP 2: While your pasta is boiling, cut the cherry tomatoes and mince the garlic.
STEP 3: Make the creamy “cheesy” tomato sauce in a large skillet.
STEP 4: When your pasta is done, strain it (don’t forget to save 1/2 cup of pasta water), add it to the skillet and stir until the “cheese” is melted.
Looking for more dairy free and vegan recipes? Try some of these favorites:
- Easy Red Thai Curry Gnocchi
- Spicy Cucumber, Tomato and Water Chestnut Salad
- Vegan, Gluten-Free Classic Green Bean Casserole
- Creamy Swiss Chard and Butternut Squash Gratin
- Baked Vegan Cheese Fries
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If you tried this Dairy-Free Creamy Tomato Pasta or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. Thank you! 🙂
Dairy-Free Creamy Tomato Pasta
Equipment
- 1 pot to boil pasta
- 1 colander/strainer
- 1 skillet
Ingredients
- 10 oz gluten-free (or regular) pasta (any shape)
- 2 1/2 Tbsp oilive oil
- 1 10 oz container cherry tomatoes
- 2 cloves garlic, minced
- 1 Tbsp soy sauce (gluten-free if eating g-f)
- 1/2 cup pasta water
- 3/4 tsp oregano
- 1/2 tsp basil
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (more to garnish if you want more spice)
- 1/2 cup dairy-free (or regular) mozzarella cheese shreds
- salt and pepper to taste
- rosemary, basil or parsley for garnish
Instructions
- Bring a pot of salted water to a boil; cook the pasta according to the package’s directions (note: make the gluten-free pasta al dente/firm to the bite)
- While the pasta is boiling, wash the cherry tomatoes and cut in half plus mince the garlic
- Heat the olive oil in a large skillet and then saute the tomatoes and garlic in it; add the soy sauce and seasonings
- Drain the pasta, saving 1/2 cup of the pasta water (DON'T FORGET TO SAVE PASTA WATER!) 🙂
- Add the 1/2 cup pasta water to the tomato mixture and stir; then add the pasta and cheese; stir until the cheese is melted/melt-y and serve; top with chopped or ground rosemary if desired and/or additional red pepper flakes if you prefer more spice. Enjoy!
I love this simple, fast and easy tomato and pasta recipe! As someone who is allergic to dairy, this creamy “cheesy” dish is one of my absolute favorites. It’s sooo delicious!
I made this the other day! It was really good, but it definitely needs to be doubled because I found it to be 2 normal servings instead of 4. I’m making it again today because it was so good!
Hi Jay – thank you so much for taking the time to leave a comment (you made my day), and I’m so glad you enjoyed it! – Kelly
Looking for some different pasta style than I usually cook. Tried it and it turn3d out to be amazingly delicious. I am a cheese lover so added some shredded cheddar cheese too and a little bit more flakes instead of rosemary.
Thank u so much for the recipe. I would recommend it to everyone. Yummy.