This simple vegan creamy tomato pasta is ready in about twenty minutes and calls for just nine easy-to-find ingredients (one optional). It’s ideal for a fast weeknight meal and is a hit with kids.
Why you’ll love it:
- Silky, rich creaminess in every bite.
- A subtle sweetness and depth of flavor from reducing the coconut milk.
- Kid-friendly — simply skip the red pepper flakes if you want it mild.
- Easy to make ahead and freezes well for busy nights.
- Delicious on its own with freshly cooked pasta.
- Flexible — stir in roasted or leftover vegetables, olives, spinach, or sun-dried tomatoes.
Serve this dish on its own or pair it with a crisp green salad and warm vegan garlic bread for a complete, impressive meal that’s quick and straightforward to prepare.
Ingredients and substitutions
This recipe is straightforward, so while there isn’t a huge amount of wiggle room, a few swaps work well. Below are the main ingredients and sensible substitutions.
Fresh basil – fresh basil brightens the sauce and adds a fragrant finish. If you can’t get basil, the dish will still taste great with a sprinkle of fresh parsley.
Olive oil – I prefer olive oil for its flavor, but you can use vegan butter or a neutral oil like canola or sunflower if needed.
Red pepper flakes – optional. If you dislike spice, leave them out. The coconut milk mellows heat, so even a teaspoon yields only a mild kick.
Pasta – fusilli is used here, but any pasta shape you like will work.
Garlic – adds savory depth. Omit if you don’t enjoy garlic.
Salt – one teaspoon might seem like a lot, but it seasons the batch for four to six portions. If you’re cautious, add half at first and adjust to taste later.
Onions – important for the base flavor. If you dislike onions, consider a different recipe.
Coconut milk – do not swap for most other plant milks: coconut milk reduces and thickens quickly, creating the creamy texture this sauce needs. Light coconut milk will reduce too, but the sauce will be slightly less indulgent.
How to make it
The method is quick and forgiving. If you’re new to cooking, follow these steps carefully; experienced cooks can move straight to the recipe card below.
Begin by prepping everything: peel and finely chop the onions and garlic, chop the basil, and put a pot of salted water on to boil for the pasta. Having ingredients ready prevents burning or overcooking while you search for the next step.
Heat two tablespoons of oil in a large frying pan over medium-high heat. When hot, add the chopped onions and sauté for about five minutes, stirring occasionally, until soft and translucent. Add the garlic and, if using, the red pepper flakes. Cook for another one to two minutes until the garlic is fragrant and just starting to brown.
Stir in the tomato paste and the salt, mixing thoroughly. Cook the paste for about five minutes, stirring frequently, until it darkens and reduces slightly — this deepens the flavor and removes any raw tomato bite.
Pour in the coconut milk, stir to combine, and simmer for around five minutes. At first the coconut milk may separate slightly from the paste; as it heats and reduces it will come together into a creamy sauce. Keep stirring occasionally to prevent sticking or burning. Meanwhile, cook the pasta according to package directions and reserve a cup of the cooking water before draining.
Once the sauce has thickened, remove the pan from the heat. Add the drained hot pasta and the chopped basil, tossing to coat the strands evenly. Add the reserved pasta water a quarter-cup at a time, stirring between additions, until the sauce becomes silky and clings nicely to the pasta. Most cooks find between half a cup and three-quarters of a cup gives the best texture, but adjust to your preference.
Serve immediately. Freshly ground black pepper and a sprinkle of vegan parmesan are delightful on top.
Tips
Salt the pasta water well — properly seasoned water gives the pasta more flavor and helps it cook evenly. For a pound of pasta, a tablespoon of salt in the water works well; the pasta absorbs only a small amount of that salt.
To make the sauce ahead, cool it and store in the refrigerator for up to five days, or freeze in an airtight container. Thaw before using, then toss with freshly cooked pasta and a splash of pasta water to loosen the sauce.
Leftover mixed pasta keeps in the fridge for up to five days. Reheat gently on the stove over low-medium heat or in the microwave, adding a few tablespoons of water before reheating to loosen the sauce; add more after reheating if needed.
Did you make this creamy vegan tomato pasta? Share your thoughts and a star rating in the recipe box, or leave a comment — I love hearing how it turned out.
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📖 Recipe
Vegan Creamy Tomato Pasta
A fast and comforting vegan pasta that’s creamy and flavorful. Stir in vegetables or greens if desired, or serve with a simple salad for an easy weeknight dinner.
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 pot of water to a boil, salt generously, and cook the pasta according to package directions.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onions and cook until soft, about five minutes.
- Add the garlic and optional red pepper flakes and cook 1–2 minutes until fragrant.
- Stir in the tomato paste and salt. Cook and stir for about five minutes until the paste darkens and reduces.
- Pour in the coconut milk, stir, and simmer for five minutes until the sauce thickens, stirring occasionally to prevent sticking.
- Drain the pasta, reserving about a cup of the cooking water.
- Add the drained pasta and chopped basil to the sauce and toss to combine.
- Gradually add reserved pasta water, a quarter cup at a time, until the sauce is silky and coats the pasta. Usually 1/2–3/4 cup is enough.
- Serve immediately, topped with freshly ground black pepper and vegan parmesan if desired.
Nutrition Information
Yield
4
Serving Size
1 large plate
Amount Per Serving
Calories 502
Total Fat 30g
Saturated Fat 20g
Sodium 593mg
Carbohydrates 52g
Fiber 5g
Sugar 8g
Protein 12g