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Creamy Vegan Tomato Pasta

This vegan tomato pasta features a rich, velvety sauce made with ripe tomatoes, coconut milk, and nutritional yeast, simmered to develop depth and creaminess. The dish is finished with tender pasta, creating a satisfying, smooth-textured plate that’s both comforting and flavorful.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (such as spaghetti or penne) uncooked
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 4 large ripe tomatoes chopped or blended
  • 1/2 cup coconut milk unsweetened
  • 2 tbsp nutritional yeast adds cheesy flavor
  • Salt and pepper to taste
  • Fresh basil for garnish basil leaves

Equipment

  • Large pot
  • Blender
  • Skillet

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it releases a warm aroma and turns lightly golden.
  3. Add the chopped ripe tomatoes to the skillet and cook, stirring occasionally, until they soften and break down into a chunky sauce, about 8-10 minutes. The mixture will become fragrant and slightly bubbling.
  4. Pour in the coconut milk and stir well, blending the creamy liquid with the tomato mixture. Bring the sauce to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
  5. Stir in the nutritional yeast, which adds a cheesy depth to the sauce. Season with salt and pepper to taste, adjusting until the flavors balance beautifully.
  6. Toss the cooked pasta into the sauce, stirring gently to coat each piece evenly. Cook together for another 2-3 minutes so the flavors meld and the pasta warms through.
  7. Serve the creamy vegan tomato pasta hot, garnished with fresh basil leaves for a burst of herbal freshness and color.

Notes

For an extra smoky flavor, add a pinch of smoked paprika or a splash of balsamic vinegar to the sauce.