Vegan Creamy Tomato Pasta

vegan creamy tomato pasta in a large pan

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.


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
  • 1/2 cup panko bread crumbs
  • salt and pepper


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 1/2 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.


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


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