I posted a photo of this dish months ago on Instagram, after whipping it together with what I had in the house on one of those cupboards-are-gettin-kinda-bare nights. And wouldn’t you know it? It was one of my most popular photos of 2017 and people have been asking for the recipe … the recipe I hastily jotted down on a scrap piece of paper because I was hungry and in a hurry. I have now remade it twice to get the recipe just right (note to self: better handwriting needs to be a goal in 2018), and I bring you an easy peasy yummy gluten-free, vegan cheesy tomato pasta bowl. It’s also just as easy to use this recipe to make the dish with regular pasta and regular cheese, so don’t run away if you don’t eat dairy-free, vegan or gluten-free. 🙂
Vegan Cheesy Tomato Pasta Bowl — Dinner Will be Fast & Easy Tonight!
How is this cheesy AND dairy-free? Because I used a dairy-free “cheese” (Daiya brand mozzarella shreds). And how is it gluten-free? Because I used a gluten-free pasta and a gluten-free soy sauce. I don’t have to eat gluten-free, but I have found that I actually prefer gluten-free pasta because it doesn’t make me feel as bloated as regular pasta. I typically buy a rice/quinoa blend of gluten-free pasta, and my favorite one is at Trader Joe’s. Not all gluten-free pasta is created equal, in my experience. Some get really mushy quite easily, while others hold their shape and texture well. The gluten-free pasta you buy is half the equation, I think. The other half is how long you boil it. Any pasta will get mushy if you overcook it, but I’ve found this to be even more true of gluten-free options.
This vegan cheesy tomato pasta bowl recipe won’t win any low carb award, but what pasta recipe would? However, it scores big in the categories of taste, ease, speed and budget. And with all the tomatoes, it’s healthy too. You can easily add more vegetables if you like. I think I may try adding sliced zucchini or some leftover steamed broccoli in the future …
You can also use any any kind of pasta. Some nights, I use gluten-free rotini noodles; others I use spaghetti noodles.
Looking for more vegan recipes? Try some of these favorites:
- Easy Red Thai Curry Gnocchi
- Spicy Cucumber, Tomato and Water Chestnut Salad
- Vegan, Gluten-Free Classic Green Bean Casserole
- Creamy Swiss Chard and Butternut Squash Gratin
- Chewy Apple Oatmeal Cookies
- Lemon Almond Wine Cookies
- Baked Vegan Cheese Fries
If you want more Kitchen Gone Rogue recipes, sign up for my newsletter below. Spam isn’t cool, so I promise not to share your email!!
Pin this recipe/save it and make it sometime soon! Let me know how it turns out. I love hearing from you all!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 1 10-12 oz pkg gluten-free (or regular) pasta
- 2 1/2 Tbsp oilive oil
- 1 10 oz container cherry tomatoes
- 2 cloves garlic, minced
- 1 Tbsp soy sauce (gluten-free if eating g-f)
- 1/2 cup pasta water
- 3/4 tsp oregano
- 1/2 tsp basil
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (more to garnish if you want more spice)
- 1/2 cup dairy-free (or regular) mozzarella cheese shreds
- salt and pepper to taste
- rosemary for garnish
Ingredients
|
|
- Bring a pot of salted water to a boil; cook the pasta according to the package's directions (note: make the gluten-free pasta al dente/firm to the bite)
- While the pasta is boiling, wash the cherry tomatoes and cut in half plus mince the garlic
- Heat the olive oil in a large skillet and then saute the tomatoes and garlic in it; add the soy sauce and seasonings
- Drain the pasta, saving 1/2 cup of the pasta water
- Add the 1/2 cup pasta water to the tomato mixture and stir; then add the pasta and cheese; stir until the cheese is melted/melt-y and serve; top with chopped or ground rosemary if desired and/or additional red pepper flakes if you prefer more spice. Enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
Want more Kitchen Gone Rogue recipes? Sign up for my newsletter below. Spam isn’t cool, so I promise not to share your email!!
Good information… Thanks for sharing…!! 🙂
Cannot wait to try this!
Ohhhh, I’m just drooling over it. Soon gonna be making this recipe. My kids will love it.
I will certainly try this.
It looks Yummy ! I will make it ! Thank you for sharing !
This looks absolutely incredible. unfortunately I’m currently doing Keto. but I’m going to save this for a cheat day.
Wonderful recipe. looks so tasty, I shall try to make it.
I’ll definitely have to try out this pasta dish. Thanks for sharing!
I could eat pasta all day and all night. Nice one, I will definitely try it out.
I am no vegan, but this looks so delicious! I always believed you should try everything at least once. Great post!
Thank you!!! I love pasta dishes and I love cheesy pasta dishes even more! Definitely going to add to my list of recipes to try.
I am also Vegan and I love this recipe. Thank you for this. <3
Looks really yummy! Thanks for sharing the recipe ♥️ ♥️ By any chance you are interested on doing collaborations, you can check out the collaborations portal of Phlanx.com and connect with amazing brands!
Xoxo,
Tiffany
I tried this recipe and really liked it would make again 🙂
Hi Lois – thank you so much for the feedback. You made my day. 🙂 So glad you enjoyed the recipe!!
Looking for some different pasta style than I usually cook. Tried it and it turn3d out to be amazingly delicious. I am a cheese lover so added some shredded cheddar cheese too and a little bit more flakes instead of rosemary.
Thank u so much for the recipe. I would recommend it to everyone. Yummy.
Hi Jay – thank you so much for taking the time to leave a comment (you made my day), and I’m so glad you enjoyed it! – Kelly
I made this the other day! It was really good, but it definitely needs to be doubled because I found it to be 2 normal servings instead of 4. I’m making it again today because it was so good!