Creamy Roasted Garlic Pasta

Nut-free option, Soy-free option 

Growing up, our parents always made us simple creamy pasta with white sauce. So, we decided to make our own vegan version with loads of flavor. This simple and delicious creamy pasta is loaded with three heads of roasted garlic. Serve it with Easy Steamed Broccoli and Crispy Seitan.

Creamy Roasted Garlic Pasta is a culinary masterpiece that combines the rich, comforting flavors of roasted garlic with the velvety goodness of a creamy sauce. This recipe takes pasta to a whole new level, creating a dish that’s both indulgent and satisfying. The roasted garlic brings a unique depth of flavor, while the creamy sauce coats the pasta in a luxurious embrace.

The process begins with roasting whole heads of garlic, an aromatic experience that fills the kitchen with anticipation. As the garlic cloves soften and caramelize in the oven, their pungency transforms into a sweet and mellow essence that beautifully infuses the dish.

The heart of this recipe lies in the creamy sauce. A blend of roasted garlic and rice milk creates a base that’s both rich and dairy-free. The addition of nutritional yeast lends a cheesy umami note, while spices like onion powder, garlic powder, and optional crushed red pepper flakes add layers of complexity and a hint of heat.

The pasta, cooked to perfection, is then enveloped in the velvety sauce, ensuring that every bite is a harmonious symphony of flavors. The vegan Mozzarella shreds melt seamlessly into the sauce, delivering a satisfying cheesy texture without the use of dairy.

Creamy Roasted Garlic Pasta is more than just a meal; it’s an experience that appeals to the senses. The comfort of the pasta, the depth of roasted garlic, and the indulgence of the creamy sauce come together to create a dish that’s perfect for both everyday dining and special occasions. Whether you’re a garlic enthusiast or simply someone who appreciates a well-crafted pasta dish, this recipe is sure to captivate your taste buds and leave you craving more.

PREP TIME: 10 minutes

COOK TIME: 50 minutes, plus time to boil pasta

YIELD: 6 to 8 servings

INGREDIENTS:

• 3 heads garlic
• 2 tbsp (30 ml) olive oil, divided
• 1 (16-oz [453-g]) package pasta of choice
• 3 cups (720 ml) plain, unsweetened rice milk
• ⅓ cup (75 g) vegan butter (nut-free and/or soy-free if needed)
• ⅓ cup (41 g) all-purpose flour
• ¼ cup (20 g) nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp crushed red pepper flakes (optional)
• 1½ tsp (9 g) salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• 2 cups (226 g) vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C).
2. Slice off the top of each garlic head to expose the cloves’ insides.
3. Place each garlic head on a piece of foil, cut side up. Drizzle 1 teaspoon of olive oil over each head, then wrap them completely in foil.
4. Place the wrapped garlic heads on an ungreased baking sheet and roast in the preheated oven for 40 minutes.
5. While the garlic is roasting, cook the pasta according to the package instructions. Once cooked, drain, rinse in cold water, and toss with 1 tablespoon of the remaining olive oil to prevent sticking.
6. After roasting, remove the garlic from the oven and allow it to cool slightly. Squeeze out as much roasted garlic as possible from the skins into a blender.
7. Add the rice milk to the blender with the roasted garlic and blend until fully combined. Set aside.
8. In a large skillet, melt the vegan butter over medium-low heat. Whisk in the all-purpose flour until fully incorporated.
9. Gradually add the blended garlic and rice milk mixture to the skillet in a slow, steady stream while whisking constantly.
10. Increase the heat to medium-high, bringing the mixture to a gentle boil while continuing to whisk constantly.
11. Once the mixture is boiling, lower the heat to low to maintain a simmer. Whisk in the nutritional yeast, onion powder, garlic powder, crushed red pepper flakes (if using), salt, and black pepper.
12. Let the sauce simmer, whisking occasionally, for 3 to 5 minutes or until it thickens.
13. Stir in the vegan Mozzarella shreds until they are fully melted into the sauce.
14. Add the cooked pasta to the skillet, stirring to coat the pasta evenly with the creamy sauce.
15. Taste the pasta and adjust the seasoning with more salt and pepper if desired.
16. Serve the Creamy Roasted Garlic Pasta immediately, and optionally garnish with extra nutritional yeast, black pepper, and chopped fresh parsley.