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Creamy Vegan Tomato Pasta
Italian

Creamy Vegan Tomato Pasta

A quick, silky tomato pasta made creamy with coconut milk or cashews and brightened with garlic, basil and a touch of chilli. A reliable plant-based weeknight dinner.

30 min
Total time
4
Servings
10 min
Prep
20 min
Cook
beginnerdinnerveganvegetariandairy-freeegg-free
Source: Plant-based weeknight classic

Ingredients

4 servings
  • 350 g pasta (penne or spaghetti)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato puree
  • 400 g tin chopped tomatoes
  • 150 ml full-fat coconut milk, or cashew cream
  • 1 tsp dried oregano
  • 1/2 tsp chilli flakes, optional
  • 2 tbsp nutritional yeast
  • 1 tsp salt, to taste
  • handful fresh basil, torn, to serve

Make it your way

Instructions

Plan my prep
  1. Step 1.Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.
  2. Step 2.Meanwhile, heat the olive oil in a large pan over medium heat. Add the onion and cook for 6 to 7 minutes until soft.
  3. Step 3.Stir in the garlic and tomato puree and cook for 1 to 2 minutes.
  4. Step 4.Add the chopped tomatoes, oregano and chilli flakes. Simmer for 8 to 10 minutes until thickened.
  5. Step 5.Stir in the coconut milk and nutritional yeast and simmer for 2 to 3 minutes until creamy. Season with salt.
  6. Step 6.Add the drained pasta to the sauce, splashing in a little reserved pasta water to loosen, and toss to coat.
  7. Step 7.Serve topped with torn fresh basil.

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