Vegan Creamy Tomato and Garlic Pasta

Who doesn’t like a quick and easy pasta dish? This Creamy Tomato and Garlic Pasta is just that. Full of flavor from the garlic, basil, and fresh tomatoes, this pasta recipe can be made in under 45 minutes. Perfect for a quick family dinner that everyone will love.

Why you’ll love this Tomato and Garlic Pasta:

• It’s full of flavor
• Garlic… do I need to say more?
• Great to make while tomatoes are in season
• Can be made in less than 45 minutes
• Less than 10 ingredients required

What are the benefits of garlic?

This recipe has 20 cloves of garlic in it. Yes, you heard me correctly. You’ll definitely be keeping away the vampires with this recipe. But baby, if you love garlic, it’s worth it.

Garlic is such a staple in every kitchen. It can be added to so many recipes and used in a million different ways. What lots of people don’t know about garlic is how healthy it actually is for you. According to Healthline, one clove of garlic contains:

• Manganese: 2% of the Daily Value (DV)
• Vitamin B6: 2% of the DV
• Vitamin C: 1% of the DV
• Selenium: 1% of the DV
• Fiber: 0.06 grams
• Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1

Garlic can combat sickness, reduce blood pressure, improve cholesterol levels, and it contains antioxidants. The list of benefits seriously goes on. That’s why I love to add it to my cooking because not only does it add so much flavor (and delicious smell), it also adds a healthy dose of vitamins and health benefits.

Looking for more recipes? Here are 15 Vegan Pasta Recipes you’ll love.

How do you make vegan Tomato and Garlic Pasta?

1. To a small coquette or medium-sized pot, add the tomatoes, garlic, olive oil, and S&P
2. Bring the mix to a boil on high heat with the lid on and then simmer on low with the lid on but not covered for 25-30 minutes or until the garlic is soft and sweet
3. Before removing from heat, add in fresh herbs, lemon zest, and lemon juice
4. Serve on top of your favorite pasta noodles, or spread on toast, use in lasagnas, in salads, etc.

How do you freeze tomatoes?

Freezing tomatoes is a great way to keep them longer. Tomatoes are in season right now where I’m from, so that means they are so damn good. When winter hits, they don’t taste as good, so freezing can be a great way to lock in the nutrients and have those amazing tomatoes at a later date.

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For this recipe, I like using a variety of kinds of tomatoes, and colors. However, you can use whatever you have available to you. You can use fresh tomatoes in this recipe, or frozen.

To freeze tomatoes, all you have to do is:

1. Wash the tomato
2. After washing, cut away the stem scar, and surrounding area and discard it before slicing or chopping the tomato
3. If you prefer to freeze peeled tomatoes, you can dip them in boiling water for about 1 minute or until the skin splits. However, freezing them with the peel on is good, and less food waste
4. Place the tomatoes on cookie sheets and freeze
5. Once frozen, transfer the tomatoes from the cookie sheet into freezer bags or tight container

Other recipes you’ll love:

• The Best Vegan Spaghetti
• Grandma’s Vegan Pasta Sauce
• One-Pot Greek-Style Pasta
• Date Night Kale Pesto Pasta
• 6 Easy Tofu Marinade Recipes

For more Greek Recipes:

For more amazing recipes:

Creamy Tomato and Garlic Pasta (Vegan)

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This creamy Tomato and Garlic Pasta is vegan-friendly and loaded with the perfect summer flavors for your next quick and easy dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup, Main Dishes, Sauces and Dressings, 10 Ingredients or Less

Cuisine Vegan

Servings 4

Ingredients

  

1x2x3x

• 5 cups assorted fresh or frozen tomatoes
• 20 large cloves of garlic
• 2 tbsp. olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 2 handful fresh basil
• a handful of fresh thyme and oregano
• zest of 1 lemon
• 2 tbsp. lemon juice

Instructions

 

• To a small coquette or medium-sized pot add the tomatoes, garlic, olive oil, salt and pepper.  Gently stir to combine.
• Bring the mixture to a boil on high heat with the lid on and then simmer on low with the lid on but not covered for 25-30 minutes or until the garlic cloves are perfectly soft, buttery and sweet.
• Just before removing from the heat, add in the fresh herbs, lemon zest and lemon juice.
• Serve on toast, with pasta, in lasagnas, in salads or however your heart desires.

Notes

To freeze, let them tomatoes cool completely.  Will last up to 3 months in the freezer.

Can be blended if you do not desire the consistency of the tomato skins. Just pulse till smooth.  Please note, this may come out a bit watery.  It would serve as a perfect gazpacho or simmer on low heat till some of the liquid has reduced.

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