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Creamy Vegan Tomato Pasta

This vegan tomato pasta features a velvety sauce made with canned crushed tomatoes and a splash of coconut milk, creating a rich, dairy-free comfort dish. The pasta is cooked until al dente and tossed with the fragrant, garlicky sauce, resulting in a visually appealing, smooth, and flavorful plate perfect for cozy nights. The final presentation is a glossy, vibrant red dish topped with fresh basil, offering a hearty yet light texture.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (like spaghetti, penne, or fusilli) preferably gluten-free if needed
  • 1 tbsp olive oil good quality
  • 4 cloves garlic minced
  • 28 oz canned crushed tomatoes preferably organic
  • 1/2 cup coconut milk full-fat for creaminess
  • to taste salt and pepper for seasoning
  • 1 bunch fresh basil chopped, for garnish

Equipment

  • Large pot
  • Deep pan or skillet
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta. Cook until just al dente, following package instructions, and then drain, setting aside.
  2. Heat a tablespoon of olive oil in a deep pan over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and just golden, about 30 seconds.
  3. Add the canned crushed tomatoes to the pan, stirring to combine with the garlic. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
  4. Stir in the coconut milk, mixing well to create a smooth, velvety sauce. Let it simmer for another 2 minutes until heated through and slightly creamier, then season with salt and pepper to taste.
  5. Once the sauce is ready, add the drained pasta directly into the pan. Toss gently to coat all the noodles evenly with the creamy tomato sauce, allowing the flavors to meld for about a minute.
  6. Transfer the coated pasta to serving bowls, garnish generously with chopped fresh basil, and drizzle with a little extra olive oil if desired. Serve immediately while hot and fragrant.