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Creamy Vegan Tomato Pasta

This dish features a silky, bright tomato sauce made with fresh or canned tomatoes, garlic, and plant-based cream, tossed with pasta for a comforting yet light meal. The sauce comes together quickly, transforming into a smooth, vibrant coating that clings to each strand of pasta, resulting in a cozy, flavorful plate with an inviting appearance.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (such as penne or fusilli)
  • 1 tablespoon olive oil
  • 1 small onion, chopped optional but adds depth
  • 3 cloves garlic, minced
  • 4 cups ripe tomatoes, chopped or canned crushed tomatoes use fresh in season, canned otherwise
  • 1/2 cup plant-based cream (coconut, cashew, oat) for richness and silkiness
  • to taste salt and pepper
  • 1/4 teaspoon red pepper flakes optional, for heat
  • fresh basil leaves for garnish roughly chopped or torn

Equipment

  • Large pot
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat. Once boiling, add your pasta and cook 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. Add the chopped onion and sauté until translucent and fragrant, about 2-3 minutes, until it starts to soften.
  3. Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant—listen for that garlic aroma and watch it turn golden at the edges.
  4. Stir in the chopped or canned crushed tomatoes, and cook the mixture for about 10 minutes, stirring occasionally. The sauce should start bubbling gently and become vibrant red, thickening slightly as the tomatoes break down.
  5. Reduce the heat to low, pour in the plant-based cream, and stir well to combine. Let the sauce simmer gently for another 5 minutes until silky, smooth, and heated through—smells rich and inviting.
  6. Season the sauce with salt, pepper, and red pepper flakes if you like some heat. Taste and adjust seasoning as needed.
  7. Add the drained pasta directly into the skillet with the sauce. Toss everything together gently with a wooden spoon or spatula, ensuring each strand is coated evenly. Let it cook together for 2 minutes so the flavors meld.
  8. Remove from heat, sprinkle with fresh basil leaves, and give it a final gentle toss. The basil releases a bright aroma that elevates the dish.
  9. Serve hot, with an extra basil garnish if desired. Enjoy the creamy, vibrant mouthfuls of this comforting vegan pasta.

Notes

Use ripe, juicy tomatoes for the best flavor. Feel free to customize with extra herbs or vegetables. Keep some reserved pasta water to adjust the sauce consistency if needed.