This quick vegan creamy tomato pasta comes together in about twenty minutes using nine simple ingredients (one optional). It’s perfect for busy weeknights and is a hit with kids.
Why you’ll love it
- Silky, indulgent creaminess without dairy.
- A mildly sweet, rich flavor from reduced coconut milk and tomato paste.
- Kid-friendly — leave out the red pepper flakes for a milder version.
- Freezes and reheats well, making it ideal for meal prep.
- Tasty on its own with fresh hot pasta or as a base for extra vegetables.
- Easily customized: add cooked veg, olives, spinach, or sun-dried tomatoes.
If you enjoy straightforward vegan pasta dishes, try other favorites such as a vegan tikka masala pasta or a spicy harissa pasta (search those recipe names for details).
Serve this pasta as a standalone meal or pair it with a simple green salad and vegan garlic bread for a satisfying, no-fuss dinner.
Ingredients and substitutions
This recipe is intentionally simple, so ingredients are chosen to create the right texture and flavor. Below are each ingredient and sensible substitutions where applicable.
Fresh basil – Fresh basil brightens the sauce and adds a fragrant finish. If you don’t have basil, a sprinkle of fresh parsley works, though the flavor will be different.
Olive oil – Olive oil adds depth. If you prefer, use a good vegan butter or a neutral oil like canola or sunflower.
Red pepper flakes – Optional. Omit for no heat. With coconut milk in the sauce the spice is softened, so a teaspoon produces only a mild kick.
Pasta – Any short or long pasta will work. Fusilli is used here because the sauce clings well to its spirals.
Garlic – Adds savory warmth. Leave out if you dislike garlic, but it does contribute significantly to the overall flavor.
Salt – The recipe calls for one teaspoon, which is divided across several servings. If you are cautious with salt, start with half and adjust to taste as the sauce comes together.
Onions – Onions provide a sweet base and are recommended. If you dislike them, consider a different recipe better suited to your tastes.
Coconut milk – Full-fat coconut milk reduces and thickens to create the creamy texture this sauce needs. Light coconut milk can be used but the sauce will be less rich. Other plant milks won’t reduce in the same way and are not recommended as direct substitutes.
How to make it
This dish is quick and forgiving. If you are new to cooking, follow each step; experienced cooks can move straight to the ingredient list and prepare it at their own pace.
Prep first: chop the onions and garlic, tear or chop the basil, and bring a large pot of salted water to a boil for the pasta. Having everything ready makes the cooking flow smoothly.
Heat two tablespoons of olive oil in a large frying pan over medium-high heat. When the oil shimmers, add the chopped onions and sauté for about five minutes until softened, stirring occasionally to prevent browning.
Add the garlic and the optional red pepper flakes and cook for another one to two minutes until the garlic becomes fragrant but not burned.
Stir in the tomato paste and the salt, mixing thoroughly. Cook the paste for about five minutes, stirring often, until it darkens slightly and begins to reduce. Reducing develops a deeper, sweeter tomato flavor and prevents the sauce from tasting raw.
Pour in the can of coconut milk and stir to combine. Simmer for around five minutes, stirring occasionally, until the mixture thickens and the flavors meld. Be attentive so the sauce doesn’t stick to the pan.
While the sauce simmers, cook the pasta according to package directions until al dente. Before draining, reserve about one cup of the starchy pasta cooking water — you will use this to adjust the sauce consistency.
Remove the sauce from the heat and add the drained hot pasta and the chopped basil. Toss thoroughly so each piece of pasta is coated. Add reserved pasta water in quarter-cup increments, stirring between additions. Usually 1/2 to 3/4 cup is enough to reach a silky, clingy consistency, but adjust to preference.
Serve immediately. A sprinkle of freshly ground black pepper and a dusting of vegan parmesan (if you use it) elevate the dish.
Tips and storage
Salt the pasta water generously. Well-salted water seasons the pasta itself and improves overall flavor; for about one pound of pasta, a tablespoon of salt in the boiling water is a good guideline.
To make the sauce ahead of time, cool it and refrigerate in a covered container for up to five days, or freeze it in an airtight container. Thaw before use and combine with freshly cooked pasta and a splash of pasta water to loosen the sauce.
Mixed pasta stores in the refrigerator for up to five days. Reheat gently on the stove over low-medium heat or microwave until warmed through. Add a few tablespoons of water before reheating and more after reheating if needed to restore a silky texture.
If you make this creamy vegan tomato pasta, please rate and leave a comment to share how it turned out for you.
Share a photo on Instagram at @the_fiery_vegetarian or on Facebook by searching for The Fiery Vegetarian — I enjoy seeing your versions and adaptations.
📖 Recipe
Vegan Creamy Tomato Pasta
This creamy vegan tomato pasta is quick and versatile. Serve it as-is, or stir in roasted vegetables, olives, sun-dried tomatoes, or baby spinach. It pairs well with a crisp salad and crusty vegan garlic bread.
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 salted water to a boil and cook the pasta according to package directions.
- Heat the olive oil in a large frying pan over medium-high heat. When hot, add the onions and sauté for about five minutes until softened.
- Add the garlic and optional red pepper flakes and cook one to two minutes until fragrant.
- Stir in the tomato paste and salt. Cook for about five minutes, stirring frequently, until the paste darkens and reduces slightly.
- Pour in the coconut milk, stir, and simmer for about five minutes until the sauce thickens and begins to coat the back of a spoon.
- Drain the pasta, reserving about one cup of the pasta cooking water.
- Add the hot pasta and chopped basil to the sauce. Toss to combine.
- Add reserved pasta water a quarter cup at a time, stirring between additions, until the sauce reaches a silky, clingy texture. Typically 1/2 to 3/4 cup is enough.
- Serve immediately, with freshly ground black pepper and vegan parmesan if desired. Enjoy.
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