When you want a simple but delicious meal, make this vegan creamy tomato pasta filled with flavorful fire roasted tomatoes, fresh basil, garlic, and creamy coconut milk. Top with some vegan parmesan and more fresh basil for a mouthwatering yet easy pasta dish.
I love a good red sauce and this vegan creamy tomato pasta satisfies my craving! With smooth and soft pappardelle noodles smothered in a savory tomato sauce, this is one of my favorite dinners! (And who doesn't love pasta?)
If you love pasta you need to try out my Creamy Beet Pasta Sauce (pink pasta!) It's not only vibrant but extremely tasty!
Ingredients
- Fire Roasted Tomatoes: These tomatoes are easily found in a can at the grocery store and are packed with so much flavor. They have a slightly smoky taste and less bitterness and acidity in regular tomatoes.
- Coconut Milk: I recommend full-fat coconut milk as a creamy addition to this tomato sauce. You can also substitute for light coconut milk if you want a lower calorie version
- Fresh Basil: This will add so much flavor to your dish! The more fresh basil, the better (in my opinion)
How to make vegan creamy tomato pasta
1.Start by boiling your water for your pasta.
2.In a small blender add in all sauce ingredients and blend until well combined.
3.In a saucepan add the tomato sauce and bring to simmer. Add in fresh basil. Add in ¼ cup fresh pasta water.
4. Once pasta is done cooking add it to your sauce and stir until well combined with the sauce. Serve with more fresh basil, black pepper, and vegan parmesan.
Why is it important to add pasta water to the sauce?
Pasta water contains starch will helps the sauce thicken and adhere to the pasta noodles. You only need to add ¼ cup of pasta water.
Other additions to the vegan creamy tomato pasta
- Protein: Cooked lentils, TVP, vegan chicken, vegan meatballs, vegan sausage
- Vegetables: Broccoli, diced onion, mushrooms, spinach
Storage
Store this vegan creamy tomato pasta in the fridge for up to 4 days.
PRO TIPS
- Save a little pasta water to help the sauce thicken and bind to the noodles.
- Sprinkle your finished pasta with nutritional yeast or vegan parmesan for a delicious topping.
- Add in protein such as vegan sausage, meatballs, lentils, or TVP for a higher protein meal!
Try out these other delicious pasta recipes:
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15 Minute Vegan Creamy Tomato Pasta (No Cashews)
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Ingredients
- 28 oz can diced fire roasted tomatoes
- ½ cup coconut milk full-fat (can substitute for lite)
- 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 1 teaspoon Herbs de Provence or Italian Seasoning
- 12 oz pappardelle noodles or another type of pasta (such as rotini or gf pasta)
- ¼ cup pasta water
- 1 cup fresh basil
Optional Toppings
- freshly ground pepper
- vegan parmesan cheese
Instructions
- Start by cooking your pasta to package instructions.
- In a small blender add in all sauce ingredients and blend until well combined. *If you see small white pieces of coconut milk after blended this will dissolve when sauce is simmered*
- In a saucepan add the tomato sauce and bring to simmer. Rip fresh basil into smaller pieces and add to sauce.
- Save ¼ cup of pasta water and add to sauce and stir until combined. Add cooked pasta to the sauce and stir until well combined with the sauce. Serve with more fresh basil, black pepper, and vegan parmesan.
Notes
- If you do not have access to fire roasted tomatoes you can substitute with regular diced tomatoes.
- Don't like spice? Omit the red pepper flakes.
- Other add-ins for this dish:
- Cooked lentils
- Vegan sausage or meatballs
- Broccoli
- Diced onion
- Mushrooms
- Spinach
- And so much more!
Nina says
Was there a different recipe here a couple months ago? Every time I click the link to the previous pasta recipe I used it brings me here...it used rigatoni and cherry tomatoes.
Does that sound familiar? If so, please send me that recipe! (I'm sure this one is great as well)
Allie Petersen says
Hi! No this has always been my recipe here- sorry it's not the original one you were looking for! I think this one is really tasty too 🙂