Vegan Creamy Tomato Pasta

Vegan Creamy Tomato Pasta is the perfect solution for a meatless Monday that uses staple pantry ingredients. This Creamy Tomato Sauce uses just 6 simple ingredients (including the oil, salt, and pepper!). The secret ingredient to make it creamy while also keeping it dairy-free and vegan… a can of coconut milk! Toss the sauce with your favorite pasta and don’t forget the crispy breadcrumbs on top! Just 3 pantry ingredients to make this crispy topping that makes this pasta recipe anything but boring.

How to make a creamy dairy-free pasta sauce:

Check out this Quick Video

Just 6 Ingredients for the Vegan Creamy Tomato Sauce

• Olive Oil – You can certainly sub a different oil if you don’t have olive oil on hand, but I love the flavor that olive oil adds.
• Minced Garlic – Either fresh cloves that you mince or crush yourself, or you can use the pre-minced stuff in the jar.
• Can of Tomato Paste – We use the entire 6oz can, so no food waste here!
• Can of Coconut Milk – Either reduced fat or full fat. The coconut milk is what makes the sauce creamy without using dairy.
• Salt and Pepper
• Optional Spices: I often make the sauce using just salt and pepper to season. But, if you have other spices on hand, you can certainly add some to mix it up. Red Pepper Flakes are great to add a little kick to offset the sweetness from the coconut milk, and dried herbs like dried parsley are great to add more flavor as well.
• Pasta of Choice – I prefer a short pasta like penne or rotini, but use what you have on hand! Make sure you save a little bit of the pasta cooking water.

How to make the Tomato Sauce:

1. Start by sautéing the garlic in the olive oil in a large skillet or pot. I like to use a deep skillet that’s large enough to add the pasta to later.
2. Add the entire can of tomato paste and cook, stirring, until the paste is dark red.
3. Stir in the can of coconut milk. Cook, stirring, until the sauce is smooth and simmering. I like to toss the pasta right in the sauce and add a little bit of pasta water as needed to achieve the right consistency.

Do you know what takes this easy vegan pasta recipe to the next level? Crispy, garlic breadcrumbs sprinkled on top. Again, using just a few staple ingredients that you likely have on hand!

Garlic Breadcrumbs are the perfect pasta topping

Ingredients for the Crispy Garlic Breadcrumbs:

• Olive Oil – similar to the sauce, you can substitute a different fat if you’d like. But, I prefer the flavor of the olive oil.
• Minced Garlic – Either fresh cloves that you mince or crush yourself, or you can use the pre-minced stuff in the jar.
• Panko Breadcrumbs – You can use regular bread crumbs as well if that’s what you have on hand. I like the extra crispiness of panko breadcrumbs.

Tips and FAQs:

How long do the leftovers last?

Leftover pasta and sauce can be stored in the fridge for 4-5 days. The breadcrumbs will lose some of their crispness in the fridge but still taste fantastic.

What type of coconut milk should be used for the tomato sauce?

You can use either full fat or reduced fat. Both taste great.

Make sure to give the can a good shake before using to make the stirring process easier.

What size of pan should be used to make the coconut milk pasta sauce?

I prefer to toss the cooked pasta with the sauce, so I like to use a large deep sauté pan or Dutch Oven.

But, you could make the sauce in a regular medium-large skillet instead. Then just toss the sauce and pasta in a bowl or serve separately.

Some other recipes using Canned Coconut Milk

• Korean Chicken Coconut Rice Bowls
• Vegan Chickpea Tikka Masala
• Instant Pot Curry Lentils

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