This easy creamy pasta recipe is so simple to make, it's become one of our go-to weeknight meals. Inspired by our partnership with the French vegan cheese company Petit Veganne, our creamy plant-based pasta uses their "Petit Frais à l'Ail BIO", a decadent garlicky delicacy reminiscent of Boursin cheese. Currently the company only ships within France so try them if you're lucky enough to live there! If not, no worries, we offer substitutions in the recipe below.
We tested the recipe with regular pasta and gluten-free pasta; both were equally delicious.
Preheat oven to 350°F / 180°C.
Place the tomatoes in an oven-safe baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 20-30 minutes (time will vary depending on size of cherry tomatoes) until cooked. Tomatoes will be very hot and skin will start to wrinkle. Remove from oven and set aside.
While the tomatoes are roasting, put a large pot of salted water to boil for the pasta. Once boiling, cook pasta according to package instructions.
While the pasta is cooking, prepare the creamy plant-based pasta sauce. Place the Petit Frais à l'Ail BIO (or other herb-garlic nut cheese) in a medium bowl and whisk into a smooth paste.
When there are 5 minutes of cooking time left on the pasta, take a small ladleful of pasta cooking liquid and add it to the cheese paste. Whisk the liquid in carefully to make sure you don't splash and burn yourself.
Add additional liquid until the sauce has the consistency of heavy cream. Note that the sauce will thicken when it is added to the pasta.
Strain the pasta and immediately place back in the pot. Add the cream sauce and mix thoroughly, before adding the fresh herbs, salt and pepper, and mixing again until pasta is well coated and the herbs are well distributed. Work as quickly as possible while taking care not to burn yourself.
Serve immediately topped with roasted cherry tomatoes.