This creamy garlic pasta is the perfect dinner for a date night in! Pasta is tossed with a rich vegan garlic cream sauce, sautéed shiitake mushrooms, and sweet burst tomatoes—and it all comes together in well under 30 minutes.
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
Ingredients
- ½ pound Shiitake mushrooms , cleaned, sliced and stems removed
- 1 cup similarly sized grape tomatoes , I love to get a colour assortment
- 8 ounces Pasta , linguine or tagliatelle
- 2 tablespoons vegan butter
- 3 cloves garlic , minced or finely chopped
- ½ teaspoon sea salt and ¼ teaspoon ground black pepper
- 2-3 tablespoons vegan cream cheese
- 2 tablespoons vegan Parmesan cheese , grated
- ¾ cup Pasta water
- 1 tablespoon freshly chopped basil
- ½ tablespoon olive oil , the best kind you can get
Instructions
- Bring a large salted pot of water to a boil. Cook pasta according to package directions to al dente. Reserve 3/4 cup of the pasta water.
- In a pan over medium high heat, heat the vegan butter. Add the garlic, tomatoes and shiitake mushrooms, stirring together. Cook for about 5-6 minutes, until the mushrooms are sautéed down and the tomatoes are looking slightly wilted and ready to burst. Using your spatula or wooden spoon, gently press on each tomato to slightly burst it. Lower the heat to medium low and in the sea salt and the ground black pepper. Stir to combine.
- Stir in the cream cheese, vegan parmesan and ¼ cup of the pasta water. Stir gently but swiftly to combine.
- Add in the pasta, then the rest of the reserved pasta water ¼ cup of the time, stirring to combine and create a creamy sauce. The pasta will soak up most of the water, while thickening the sauce.
- Taste the sauce and add more sea salt or black pepper if desired.
- Turn off the heat, top with basil and drizzle the olive oil over. Serve the pasta with extra vegan parmesan on top. Enjoy!
Notes
Creamy Garlic Pasta
Ingredients
- ½ pound Shiitake mushrooms cleaned, sliced and stems removed
- 1 cup similarly sized grape tomatoes I love to get a colour assortment
- 8 ounces Pasta linguine or tagliatelle
- 2 tablespoons vegan butter
- 3 cloves garlic minced or finely chopped
- ½ teaspoon sea salt and ¼ teaspoon ground black pepper
- 2-3 tablespoons vegan cream cheese
- 2 tablespoons vegan Parmesan cheese grated
- ¾ cup Pasta water
- 1 tablespoon freshly chopped basil
- ½ tablespoon olive oil the best kind you can get
Instructions
- Bring a large salted pot of water to a boil. Cook pasta according to package directions to al dente. Reserve 3/4 cup of the pasta water.
- In a pan over medium high heat, heat the vegan butter. Add the garlic, tomatoes and shiitake mushrooms, stirring together. Cook for about 5-6 minutes, until the mushrooms are sautéed down and the tomatoes are looking slightly wilted and ready to burst. Using your spatula or wooden spoon, gently press on each tomato to slightly burst it. Lower the heat to medium low and in the sea salt and the ground black pepper. Stir to combine.
- Stir in the cream cheese, vegan parmesan and ¼ cup of the pasta water. Stir gently but swiftly to combine.
- Add in the pasta, then the rest of the reserved pasta water ¼ cup of the time, stirring to combine and create a creamy sauce. The pasta will soak up most of the water, while thickening the sauce.
- Taste the sauce and add more sea salt or black pepper if desired.
- Turn off the heat, top with basil and drizzle the olive oil over. Serve the pasta with extra vegan parmesan on top. Enjoy!
Notes
Nutrition
Creamy Garlic Pasta https://jessicainthekitchen.com/date-night-burst-tomato-mushroom-and-garlic-creamy-pasta/ September 11, 2024
This vegan corn casserole recipe is creamy, cheesy, and sweet, with all the flavour you love of the holiday classic! It’s easy to make and always a crowd-pleaser.
While it’s not quite as universal as mashed potatoes or cranberry sauce when it comes to holiday dishes, corn casserole is a tradition for many families. It’s sweet (corn!), airy and fluffy, cheesy, and a bit buttery. We’re talking total comfort food goodness here.
While the flavour and texture make corn casserole a standout, I think the other reason it’s on so many holiday tables is because it’s super easy to make. When you’re occupied with making so many other dishes, it’s nice to have something that’s so low effort. Just mix everything together and bake!
Why You’ll Love This Corn Casserole Recipe
- Everything you love, without the dairy . Corn casserole is a holiday classic and it’s a dish you might be missing after going vegan. This recipe uses plant-based cheese, butter, and sour cream, so you can enjoy the same flavours minus the dairy.
- Minimal prep, maximum flavor . With just a few simple ingredients and steps, this vegan corn casserole comes together quickly and easily. You can even make it ahead of time and pop it in the oven when you’re ready to serve.
- Comfort food at its best . Corn casserole checks so many comfort food boxes—it’s creamy, cheesy, and sweet!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan corn muffin mix
- Corn kernels – I use canned corn for this recipe; drain the liquid off.
- Creamed corn – You can use store-bought or my vegan creamed corn recipe.
- Vegan sour cream – I have a recipe for vegan sour cream , or buy your favourite brand from the grocery store.
- Vegan butter – This vegan butter always works well in recipes, but store-bought is fine!
- Seasonings – Salt, chili flakes, garlic powder, and onion powder.
- Vegan cheddar cheese – You can’t have a casserole without (vegan) cheese!
- Green onions
Where Can I Find Vegan Corn Muffin Mix?
Regular Jiffy corn muffin mix is surprisingly not vegan —it contains lard. Look for the Jiffy corn muffin mix that has vegetarian on the label. Whole Foods 365 cornbread and muffin mix is also vegan. If you can’t find either of these, you can make your own corn muffin mix with the ingredients listed in the notes on the recipe card.
How to Make Corn Casserole
- Combine . Stir together the corn muffin mix, corn kernels, creamed corn, sour cream, melted butter, salt, onion powder, garlic powder and chili flakes.
- Bake . Spread the mixture into a greased baking dish and bake at 350ºF for 35 minutes.
- Add the cheese . Sprinkle the vegan cheddar over the top and return the casserole to the oven for another 10 minutes.
- Cool and serve . Let the casserole cool for a few minutes, then garnish with the green onions and serve.
Tips and Variations
- Get a head start . If you want to save some time on the day you plan to serve this dish, you can mix all the ingredients together (minus the cheese) and store it wrapped in the casserole dish in the refrigerator for up to a day. Let the dish sit on the countertop to come to room temperature while the oven preheats.
- Make it gluten-free . To make this recipe gluten-free, simply use a gluten-free cornbread mix or make the homemade mix in the recipe notes using a measure-for-measure gluten-free flour.
- Add jalapeños . For a little kick, you can stir jalapeño peppers (fresh or pickled jalapeños) into the corn casserole mixture, or garnish the top of the casserole with pickled jalapeños before serving.
- Don’t over-mix . Over-mixing the batter can overwork the gluten in the muffin mix, which will keep your corn casserole from having the light, fluffy texture you want in this recipe.
What to Serve With Corn Casserole
Corn casserole shines as a side dish for vegan holiday dinners—serve it with vegan turkey along other classic side dishes like vegan stuffing and green bean casserole . That said, this is also easy enough for a weeknight dinner. Pair it with this vegan fried chicken and a simple salad.
How to Store Leftovers
Wrap the leftovers in the baking dish or transfer them to an airtight container; refrigerate for up to 4 days. Reheat in a 350ºF oven until the corn casserole is completely warmed through, or heat it up in the microwave.
Can I Freeze This Recipe?
Yes, corn casserole can be frozen for up to 3 months. Use freezer-safe containers or wrap the casserole tightly in the baking dish. When ready to enjoy again, thaw it in the refrigerator overnight before reheating in the oven or microwave according to the instructions above.
More Vegan Casserole Recipes
- Vegan Enchilada Casserole
- Broccoli Cheese Rice Casserole
- Stuffed Pepper Casserole
- Biscuits and Gravy Casserole
- Vegan Sweet Potato Casserole with Maple Pecan Topping
Ingredients
- 1 (8.5-ounce) package vegan corn muffin mix , 240 g
- 1 (15-ounce) can corn kernels , 425 g, drained
- 1 (15-ounce) can creamed corn , 425 g
- 1 ¼ cup vegan sour cream , 300 g
- ¼ cup melted vegan butter , 60 g
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegan cheddar cheese , 120 g, shredded
- Chopped green onions , for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the corn muffin mix, corn kernels, creamed corn, sour cream, melted butter, salt, onion powder, garlic powder and chili flakes.
- Stir the mixture until everything is well combined. Do not overmix; a few lumps are okay.
- Grease a 9×13-inch baking dish or a similar size with cooking spray or a little oil.
- Pour the corn mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 35 minutes.
- Remove the casserole from the oven and sprinkle the shredded vegan cheddar cheese evenly over the top.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with chopped green onions if desired.
Notes
- If you don’t have the corn muffin mix, you can substitute: 2/3 cup (100g) cornmeal 2/3 cup (120g) flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt
- To store : Wrap the leftovers in the baking dish or transfer them to an airtight container; refrigerate for up to 4 days. Reheat in a 350ºF oven until the corn casserole is completely warmed through, or heat it up in the microwave.
- To freeze : Corn casserole can be frozen for up to 3 months. Use freezer-safe containers or wrap the casserole tightly in the baking dish. When ready to enjoy again, thaw it in the refrigerator overnight before reheating in the oven or microwave according to the instructions above.
