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 vegan creamy tomato pasta 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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Recipe

Vegan Creamy Tomato Pasta

Print Recipe

★★★★★

5 from 2 reviews

Vegan Creamy Tomato Pasta uses pantry staples, is Meatless Monday approved, and ready in under 30 minutes. The creamy, yet dairy-free sauce, uses just 6 simple ingredients. A can of coconut milk is the secret! Topped with easy crispy, garlic bread crumbs.

• Author: Kathleen
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Main Dish, Meatless Monday
• Method: Stove
• Cuisine: Italian
• Diet: Vegan

Ingredients

Vegan Creamy Tomato Sauce

• 1 lb pasta, such as penne, farfalle, or rotini
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 6oz can tomato paste
• 1 14oz can coconut milk, full fat or reduced fat
• salt and pepper, to taste
• Dried parsley, red pepper flakes, garlic salt etc. Optional spice additions

Crispy Garlic Breadcrumbs

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• ½ cup panko bread crumbs
• salt and pepper

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Instructions

Creamy Tomato Pasta

1. Set a large pot of water to boil and cook the pasta according to the package directions. Before draining the pasta, save about ½ cup of the pasta water.
2. In a large, deep skillet heat the olive oil over medium-high. Add the garlic and sauté for 30 seconds to 1 minute until fragrant. Add the entire can of tomato paste, stir and cook until dark red. Add the coconut milk, a pinch of salt and pepper and continue to stir while cooking.
3. Once the sauce is smooth is combined, allow to simmer for about 5 minutes. Taste, and adjust seasonings if needed. I love using just salt and pepper, but you can also add a pinch of red pepper flakes or a sprinkle of dried herbs.
4. Lower the heat and fold in the drained pasta. If needed, add a little bit of the pasta water to loosen up the sauce.

Crispy Garlic Bread Crumbs

1. While the tomato sauce is simmering. Make the bread crumbs.
2. In a small skillet, heat the olive oil over medium-high heat. Add the garlic, bread crumbs and a pinch of salt and pepper.
3. Reduce the heat to medium-low. Stir and toast the bread crumbs for 2-3 minutes until the bread crumbs are golden brown and fragrant. Be careful not to burn. Immediately either sprinkle the bread crumbs over the pasta or pour into a bowl. You don't want to keep the bread crumbs in the hot skillet because they may burn.

Notes

Leftovers can be stored in the fridge for up to 5 days.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 553
• Sugar: 6.1 g
• Sodium: 96.1 mg
• Fat: 25.2 g
• Carbohydrates: 71 g
• Fiber: 4.1 g
• Protein: 13.8 g
• Cholesterol: 0 mg

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