Creamy Tomato Pasta

15 minutes -vegan- easy

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.

Ingredients

– 28 oz can diced fire roasted tomatoes – 1/2 cup coconut milk full-fat (can substitute for lite) – 3 cloves garlic – 1/2 tsp salt – 1/4 tsp black pepper – 1/2 tsp red pepper flakes optional – 1 tsp Herbs de Provence or Italian Seasoning – 12 oz pappardelle noodles or another type of pasta (such as rotini or gf pasta) – 1/4 cup pasta water – 1 cup fresh basil

– 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*

Directions

– In a saucepan add the tomato sauce and bring to simmer. Rip fresh basil into smaller pieces and add to sauce. – Save 1/4 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.

Directions

– 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.

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