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Creamy Vegan Tomato Pasta

This creamy vegan tomato pasta combines simple ingredients simmered into a luscious, velvety sauce that clings to al dente pasta. Juicy tomatoes, garlic, and a splash of plant milk create a comforting dish with rich flavor and vibrant color. The final look is a glossy, thick sauce enveloping each piece of pasta, garnished with fresh basil.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz dried pasta (penne, fusilli, or your choice) preferably gluten-free if needed
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 28 oz crushed tomatoes or pureed fresh tomatoes canned or fresh
  • 3 tbsp nutritional yeast for cheesy flavor
  • 1/2 cup unsweetened plant milk almond or cashew preferred
  • 1 tsp smoked paprika optional for depth
  • to taste salt and pepper
  • a few leaves fresh basil chopped, for garnish

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon or spatula
  • Measuring Spoons and Cups
  • Ladle or small cup

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering. Add minced garlic and chopped onion, sautéing until fragrant and translucent, about 3-4 minutes.
  3. Pour in the crushed or pureed tomatoes, stirring to combine. Reduce the heat to low and let simmer gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Stir in the nutritional yeast, plant milk, smoked paprika, and season with salt and pepper. Continue simmering for another 5 minutes, stirring occasionally until the sauce is velvety and fragrant.
  5. Taste the sauce and adjust salt, pepper, or add a squeeze of lemon for brightness. Then, add the cooked pasta directly into the skillet, tossing to coat evenly in the sauce.
  6. Cook together for an additional 2 minutes, allowing the pasta to absorb some sauce and become glossy and well-coated. Finish by stirring in chopped fresh basil leaves for a bright aroma.
  7. Serve hot, garnished with extra basil and a drizzle of olive oil if desired. Enjoy this comforting, creamy vegan tomato pasta with a side salad or crusty bread.

Notes

For an even creamier texture, add a splash of coconut cream or blended silken tofu. Feel free to customize with your favorite vegetables or herbs.