This easy vegan creamy tomato pasta comes together in twenty minutes and uses just nine easy-to-find ingredients (one is optional). It’s perfect for a quick midweek dinner and kids love it!
You’ll love it because:
- It’s super creamy.
- It has a rich, slightly sweet depth from reducing coconut milk.
- Children adore it (omit the red pepper flakes for little ones).
- It reheats well and the sauce freezes nicely for quick dinners.
- It’s satisfying on its own with hot pasta.
- It welcomes additions like cooked vegetables, olives, baby spinach, or sun-dried tomatoes.
Serve this pasta on its own, or pair it with a simple green salad and vegan garlic bread for a complete meal.
Ingredients and substitutions
This vegan creamy tomato pasta is straightforward, so substitutions are limited. Below are the ingredients and sensible swaps.
Fresh basil – fresh basil brightens the sauce. If unavailable, parsley will work, but basil gives the most classic flavor.
Olive oil – adds flavor when sautéing the aromatics. Substitute vegan butter or a neutral oil (canola, sunflower) if needed.
Red pepper flakes – optional. The coconut milk mellows heat, so a teaspoon will produce only a mild kick; leave them out for kids.
Pasta – fusilli is used here, but any pasta shape will do.
Garlic – adds savory depth. Omit only if you strongly dislike garlic.
Salt – the recipe suggests one teaspoon divided across the dish. If you prefer less, add half when cooking the tomato paste and adjust to taste at the end.
Onions – provide foundational sweetness and texture; they’re important to the final flavor.
Coconut milk – essential for the creamy reduction. Other plant milks won’t reduce and thicken the same way. Light coconut milk can be used for fewer calories but expect a slightly less rich texture.
How to make it
This recipe is quick and approachable. If you’re new to cooking, follow these steps; experienced cooks can skip to the recipe card below.
Prep all ingredients first: peel and finely chop the onions and garlic, chop the basil, and start the pasta water so everything cooks smoothly.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. When hot, add the chopped onions and sauté for about five minutes until softened, stirring occasionally to prevent sticking. Add the garlic and, if using, the red pepper flakes, and cook for 1–2 minutes until the garlic is lightly golden.
Stir in the tomato paste and salt, mixing thoroughly. Cook for about five minutes, stirring often, until the paste darkens and reduces slightly. This concentrates the tomato flavor and prevents a raw taste.
Pour in the coconut milk, stir to combine, and simmer for about five minutes. The milk may separate briefly but will come together as it heats. Stir occasionally to avoid the sauce sticking as it thickens. Meanwhile, cook the pasta according to package instructions and reserve about a cup of pasta cooking water before draining.
When the sauce is glossy and thick, remove from heat and add the hot, drained pasta and the chopped basil. Toss to coat the pasta evenly. Add reserved pasta water a quarter cup at a time, stirring between additions, until the sauce becomes silky and clings to the pasta. Typically 1/2–3/4 cup is ideal, but adjust to your preference.
Serve immediately. Freshly ground black pepper and a sprinkle of vegan parmesan are excellent finishing touches.
Tips
Salt the pasta water well — it seasons the pasta itself. For a pound of pasta, a tablespoon of salt in the cooking water yields well-seasoned results.
To make ahead: prepare the sauce and refrigerate in a covered container for up to five days, or freeze it in an airtight container. Thaw before using and stir in freshly cooked pasta and a splash of pasta water to loosen.
Leftover mixed pasta will keep in the fridge for up to five days. Reheat gently on the stove over low–medium heat or in the microwave, adding a few tablespoons of water before reheating to loosen the sauce and more after reheating if needed.
Did you make this creamy vegan tomato pasta? Let me know how you liked it with a star rating, review, or comment below.
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📖 Recipe
Vegan Creamy Tomato Pasta
This creamy vegan tomato pasta comes together quickly and easily. Enjoy alone, or add roasted vegetables, olives, sun-dried tomatoes, or baby spinach. Serve with a salad and crusty bread for a complete meal.
3 minutes
17 minutes
20 minutes
Ingredients
- 1 lb dried pasta of choice
- 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
- To serve (optional): Freshly ground black pepper, vegan parmesan
Instructions
- Peel and finely chop the onions and garlic. Chop the basil. Bring a large pot of water to a boil, salt it well, and cook the pasta according to package instructions.
- Heat the olive oil in a large frying pan over medium-high heat. When hot, add the onions and sauté until soft, about five minutes.
- Add the garlic and optional red pepper flakes and cook 1–2 minutes until the garlic is lightly browned.
- Stir in the tomato paste and salt. Cook for about five minutes, stirring frequently, until the paste darkens and reduces.
- Add the coconut milk, stir to combine, and simmer for about five minutes until the sauce thickens, stirring occasionally.
- Drain the pasta, reserving about a cup of the cooking water.
- Add the hot pasta and chopped basil to the sauce and toss to coat.
- Add reserved pasta water a quarter cup at a time until the sauce is silky and clings to the pasta (usually 1/2–3/4 cup).
- Serve immediately, optionally topped with freshly ground black pepper and vegan parmesan.
Nutrition Information
Yield
4
Serving Size
1 large plate
Amount Per Serving
Calories 502
Total Fat 30g
Saturated Fat 20g
Trans Fat 0g
Unsaturated Fat 8g
Cholesterol 1mg
Sodium 593mg
Carbohydrates 52g
Fiber 5g
Sugar 8g
Protein 12g