Dairy-Free Creamy Tomato Pasta

5 from 1 vote

Need a delicious bowl of gluten-free and/or vegan comfort food you can make quickly and easily for dinner? This vegan cheesy tomato pasta bowl hits the spot!

Prep Time5

Cook Time15

Total Time20

Course: Main Dish, Pasta

Cuisine: Dairy-Free, Gluten-Free, Vegan

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 392kcal

Author: Kelly Kirkendoll

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!

Notes

You can use any pasta (regular or gluten-free) of any shape (spaghetti, rotini, penne, etc.)

Pro tip: Put your colander in a bowl while you are boiling your pasta, so when you strain it, the bowl will collect the pasta water (I have to do this; otherwise, I forget, and it's too late once all the pasta water has gone down the drain).

Nutrition