Hands up—who has a consistent date night every week? Okay, if your hand went up, serious kudos to you. This is something that, if I’m being honest, we struggle with in our household, especially now that we’re parents. But date night in? Date night in is doable! Especially when creamy garlic pasta is on the menu. This creamy vegan pasta has restaurant vibes, but it doesn’t even take 30 minutes to make. It’s become my go-to for impromptu date nights. We usually throw a tablecloth over the table, put on some cute clothes, and sometimes even light a candle. (Okay, we don’t ever light a candle. But you COULD light a candle.)
Why You’ll Love This Creamy Garlic Pasta Recipe
Easily vegan. While I do love a cashew-based pasta sauce (as in my creamy tomato pasta), this creamy garlic pasta is made with vegan cream cheese, so it’s easier to throw together on a weeknight. No soaking needed! Lightning fast. I timed this recipe from start to finish—yes, that incudes prep time too—and it took me 22 minutes. It’s hard to get a decent dinner on the table much faster than that! Restaurant flavour at home. With the rich, creamy garlic sauce, sweet and jammy burst tomatoes, and earthy shiitake mushrooms, this is exactly the kind of pasta dish I’d order at a restaurant.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Shiitake mushrooms – Remove the stems (they’re too tough to eat!). If you’d like, you can use another mushroom variety instead of the shiitakes. Grape tomatoes Pasta – I highly recommend a fancy bronze die cut pasta; the sauce clings to it better. Linguine is my go-to for this creamy garlic pasta recipe. Vegan butter – Use store-bought or homemade vegan butter. Garlic Sea salt and ground black pepper Vegan cream cheese Vegan Parmesan – I like a grated Parmesan that melts into the sauce. Homemade vegan Parmesan works well as a garnish, though! Pasta water – AKA the water from the pot you cooked the pasta in. Chopped basil – Don’t substitute dried! Fresh has a superior flavour. Olive oil
How to Make Creamy Garlic Pasta
Cook the pasta. Boil it in salted water according to the package directions for al dente. Reserve 3/4 cup of water before draining. Cook the vegetables. Melt the vegan butter in a skillet set over medium-high heat. Stir in the garlic, tomatoes, and shiitake mushrooms. Cook for 5-6 minutes. Crush the tomatoes. Use a spatula or wooden spoon to gently press on each tomato to burst it. Reduce the heat to medium-low and add the salt and pepper.
Make the sauce. Stir in the vegan cream cheese, Parmesan and ¼ cup of the pasta water. Finish. Add the pasta, tossing to coat, and the rest of the pasta water 1/4 cup at a time. Once the sauce is thick and coats the pasta, season to taste. Serve. Plate the pasta with the fresh basil, a drizzle of olive oil, and extra vegan Parmesan.
Tips for Success
Salt the water for cooking the pasta. It’s okay to salt it generously—you’ll pour most of it down the drain anyway. Salted pasta water yields a much more flavourful pasta. Don’t forget to reserve the pasta water. It’s better than using plain water because it’s starchy, which helps thicken the sauce. Use tongs for tossing. I’ve found that tongs do a great job when tossing the pasta into the sauce and making sure the noodles don’t stick together. They’re also excellent for serving pasta!
Variations
Wilt in some spinach. Once the sauce is smooth but before you add the pasta, stir in a few handfuls of baby spinach. Make it gluten-free. To make this creamy garlic pasta gluten-free, swap in your favourite gluten-free pasta. (I really love the ones made with bean or lentil flour, since they work in a little extra protein too!) Use roasted garlic. Instead of fresh garlic cloves, add an entire head of roasted garlic to the sauce for a more mellow, caramelised flavour. Add (vegan) chicken. This vegan chicken would be delicious to bulk up the pasta.
What to Serve With This Recipe
This creamy garlic pasta is perfect with a side of crusty roasted garlic bread or slices of olive bread to soak up the creamy sauce left on the plate. A light side salad is always good too—try this vegan Caesar salad or keep it easy and use a store-bought bag of greens with your favourite dressing.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet set over medium-low heat. The sauce will thicken quite a bit in the fridge, so I recommend adding a splash of broth or water to loosen it up. I don’t recommend freezing this recipe, as the pasta will become mushy.
More Vegan Pasta Recipes
Rasta Pasta Pasta Primavera Sun-Dried Tomato Pasta Pumpkin Alfredo Pasta Vegan Cajun Chicken Pasta
Enjoy friends! If you make this creamy garlic pasta, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
