Indulge in a comforting bowl of Vegan Creamy Tomato Pasta that combines rich flavors and creamy textures, making it a delightful dish for any day of the week. This recipe not only showcases the best of plant-based cooking but also embraces the vibrant flavors of tomatoes and the freshness of basil. Perfect for busy weeknights or cozy weekends, this one-pot meal is a fantastic addition to your repertoire of easy vegan meals that will surely impress your family and friends.
Ingredients
Scale:
12 oz (340 g) of your choice of pasta (penne, fusilli, or gluten-free pasta). For a unique twist, try using whole wheat or chickpea pasta for added fiber and protein.
2 tbsp olive oil, preferably extra virgin for enhanced flavor.
1 medium onion, finely chopped. Yellow or white onions work best for sweetness.
3 cloves garlic, minced. Adjust to taste if you are a garlic lover!
1 can (14 oz or 400 g) crushed tomatoes, ideally San Marzano for authentic Italian taste.
1 cup (240 ml) vegetable broth, homemade or low-sodium for better control of salt levels.
1 cup (240 ml) coconut milk or any other dairy-free milk, such as almond or cashew milk for different flavor profiles.
1 tsp dried basil, or 1 tbsp fresh basil if available for a vibrant taste.
1 tsp dried oregano, which complements the tomato base beautifully.
Salt and pepper to taste, freshly cracked for the best flavor.
Red pepper flakes (optional, for heat) to give your sauce an extra kick if desired.
Fresh basil leaves, for garnish, which not only looks appealing but adds a burst of freshness.
Vegan Parmesan cheese (optional) for a cheesy flavor without dairy; sprinkle liberally!
Instructions
In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Check the pasta a minute or two early to ensure it doesn't become too soft. Drain the pasta and set aside, reserving a little pasta water to adjust the sauce consistency later if needed.
In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent and soft. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn, as burnt garlic can impart a bitter taste.
Pour in the crushed tomatoes and vegetable broth. Stir well to combine and bring to a simmer. Cook for about 5-7 minutes, allowing the flavors to meld and deepen. You can taste at this point and adjust the seasoning if necessary.
Reduce heat to low and stir in the coconut milk, dried basil, dried oregano, and season with salt and pepper to taste. For a kick, add red pepper flakes if desired. Let the sauce simmer for another 5 minutes to thicken slightly and allow the flavors to marry together beautifully.
Add the cooked pasta to the creamy tomato sauce, stirring well to coat all the pasta evenly. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency. Heat together for 2-3 minutes until warmed through and everything is well combined.
Remove from heat and serve hot, garnished with fresh basil leaves and a sprinkle of vegan Parmesan cheese if using. Enjoy the beautiful colors and aromas just before diving in!
