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Vegan Creamy Tomato Pasta Recipe

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3.8 from 7 reviews

This Vegan Creamy Tomato Pasta is a quick, delicious, and comforting recipe perfect for a weeknight dinner. Featuring a rich and creamy tomato sauce made with coconut milk and tomato paste, infused with garlic, onions, and fresh basil, this dish delivers hearty flavors without any dairy. Ready in just 20 minutes, it's an easy plant-based meal that satisfies both vegan and non-vegan eaters alike.

Ingredients

Pasta

  • 1 lb dried pasta of choice
  • 1 teaspoon salt (for pasta water)

Sauce

  • 2 Tablespoons olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 6 ounces tomato paste (170g)
  • 1 can coconut milk (13.5 fl oz/400ml)
  • Large handful fresh basil, chopped

To Serve (Optional)

  • Freshly ground black pepper
  • Vegan parmesan

Instructions

  1. Prepare Ingredients: Peel and finely chop the onions and garlic. Chop the fresh basil. Bring a large pot of water to a boil and salt it generously for cooking the pasta.
  2. Cook Pasta: Cook the dried pasta according to the package instructions until al dente. Drain the pasta, reserving about one cup of the pasta cooking water for later use.
  3. Sauté Onions: Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the finely chopped onions and fry for about five minutes until they become soft and translucent.
  4. Add Garlic and Red Pepper Flakes: Add the chopped garlic and optional red pepper flakes to the pan. Sauté for one to two minutes, stirring occasionally, until the garlic is lightly browned and fragrant.
  5. Incorporate Tomato Paste and Salt: Stir in the tomato paste and salt. Fry the mixture for an additional five minutes, allowing the tomato paste to darken and reduce. Stir frequently to prevent burning.
  6. Add Coconut Milk: Pour the coconut milk into the pan and mix well. Continue cooking the sauce for about five more minutes, stirring occasionally, until it thickens to a creamy consistency.
  7. Combine Pasta and Sauce: Add the drained pasta and chopped fresh basil to the pan with the sauce. Toss everything together to evenly coat the pasta with the sauce.
  8. Adjust Sauce Consistency: Gradually add the reserved pasta water, about a quarter cup at a time, stirring constantly. Add just enough water until the sauce becomes silky smooth and clings well to the pasta. Usually, between half a cup and three quarters of a cup of pasta water is sufficient.
  9. Serve: Serve the pasta immediately. Optionally, garnish with freshly ground black pepper and sprinkle with vegan parmesan. Enjoy your creamy, flavorful vegan tomato pasta!

Notes

  • You can use any type of dried pasta you prefer, such as penne, spaghetti, or fusilli.
  • Adjust the amount of red pepper flakes to your heat preference or omit them entirely for a milder sauce.
  • Reserving pasta water is essential for achieving a silky sauce that clings perfectly to the pasta.
  • For added depth, fresh or dried oregano could be included with the basil.
  • This dish is best eaten fresh but can be refrigerated for up to 2 days and reheated gently.
  • For a nutty flavor, sprinkle toasted pine nuts or nutritional yeast on top before serving.

Find it online: https://dishcooks.com/vegan-creamy-tomato-pasta-recipe/