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Creamy Vegan Linguine with Roasted Cherry Tomatoes

CREAMY MISO LINGUINE 🌱 with confit tomatoes

By Let's Cook Published 2 months ago 3 min read

Interested in more vegan recipes? Click here.

Ingredients (Serves 2)

180g linguine (or any other pasta you prefer)

200g cherry/plum tomatoes

4 cloves of garlic

1 large or 2 small echelon shallots, diced

1 tbsp miso paste, mixed with water to make a loose slurry

2 tbsp nutritional yeast

Juice of a quarter of a lemon

400ml almond milk

300ml vegetable stock

Parsley to garnish


Step 1: Roast the Tomatoes

Begin by preheating your oven to 200°C. Place the cherry or plum tomatoes and garlic cloves in a baking dish. Ensure the dish is not too large, as you want the tomatoes to be well-coated with oil without using excessive amounts. Drizzle the tomatoes and garlic generously with oil, just enough to cover them. Roast in the preheated oven for 25-30 minutes until the tomatoes are jammy and blistered. This roasting process intensifies the sweetness of the tomatoes and adds a delightful depth of flavor to your dish.

Step 2: Prepare the Pasta Base

While the tomatoes are roasting, it's time to start on the pasta base. Heat a bit of oil in a large saucepan over medium heat. Add the diced shallots and sauté until they become soft and translucent. This should take about 5 minutes. The shallots provide a subtle sweetness and aromatic base for the sauce.

Step 3: Combine Milk and Stock

Once the shallots are soft, stir in the almond milk and vegetable stock. Increase the heat to bring the mixture to a boil. The combination of almond milk and vegetable stock creates a rich, creamy base without the need for dairy.

Step 4: Cook the Pasta

Add the linguine to the boiling liquid. Allow the pasta to soften slightly, then gently stir to ensure it is mostly covered by the liquid. Reduce the heat to a simmer and cook the pasta for 15-20 minutes. Stir occasionally to prevent sticking and to help the pasta cook evenly. Depending on the thickness of your pasta, you may need to cover the pot to help it cook through. The goal is to have the pasta cooked to your desired level of doneness while the sauce thickens.

Step 5: Finish the Sauce

Once the pasta is cooked and the sauce has thickened, stir in the lemon juice, nutritional yeast, and miso slurry. The lemon juice adds a bright, tangy note that balances the richness of the sauce. Nutritional yeast provides a cheesy, umami flavor that enhances the dish. The miso slurry adds depth and a touch of saltiness. If the pasta appears too dry, add a splash of water to achieve your preferred consistency. Season to taste with salt and pepper.

Step 6: Serve and Garnish

To serve, plate the pasta and top it with the roasted cherry tomatoes and garlic. The tomatoes should be jammy and slightly blistered, adding a burst of sweetness to each bite. Garnish with fresh parsley for a touch of color and a hint of fresh, herbal flavor.


This creamy vegan linguine with roasted cherry tomatoes is a delicious and satisfying meal that showcases the rich flavors of roasted tomatoes and garlic, paired with a creamy, dairy-free sauce. The combination of almond milk and vegetable stock creates a luscious base, while the nutritional yeast and miso paste add depth and umami. This dish is perfect for a cozy dinner for two, offering a delightful blend of textures and tastes. Give it a try and enjoy the comforting, savory goodness of this vegan pasta dish.

made with love <3

Interested in more vegan recipes? Click here.


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