This Vegan Creamy Tomato Pasta is so saucy and delicious! It’s cheesy, tomato-rich, and filled with savory garlic-herb flavors. Whip it up in a flash for everyone to love as a side-dish or as a hearty base for any meal!
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If you are both a tomato and pasta lover like me, then you have got to give this recipe a try! It’s almost soup-like and so satisfyingly filling.
The tomato cream sauce is silky, smooth, indulgent, and lick-your-plate worthy. It has garlic, onions, herbs, vegan cheese, and a splash of cream for richness.
Every bite of pasta is so flavorful because it’s cooked right in the red sauce-broth mixture. It’s incredibly easy to make and ready in less than 25 minutes!
Feel free to mix in extra veggies, tofu, vegan chicken, vegan beef, vegan sausage, or anything else you have on hand.
If you’re a fan of vegan one-pot wonders, you might also check out my Vegan Goulash, Curry, Potato Soup, Marry Me Chicken, Skillet Lasagna, and Gnocchi Soup.
Reasons To Love This Cozy Dish
- It’s ready in just 25 minutes and kids love it.
- Even though it’s completely dairy-free, it’s so luscious and creamy.
- This one-pot meal is so easy to whip up, making it perfect for busy weeknights.
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Ingredient Notes
- Pasta – Use your favorite pasta including gluten-free, whole wheat, chickpea, etc. I prefer shells or penne because of how they naturally scoop up the sauce.
- Olive Oil – Just a bit to sauté the onions and garlic in. Use a few tablespoons of water if you want this meal oil-free.
- Onion – I like to use yellow onions because of their mild, slightly sweet flavor, but any variety would be just as good.
- Garlic – Freshly minced garlic is one of the stars of this meal. You can use garlic powder if needed.
- Tomatoes – Canned, crushed tomatoes are perfect in the sauce. Tomato sauce can be used instead.
- Broth – Either vegetable broth or vegan bouillon mixed into water is what cooks the pasta. If you don’t have either of these, use plain water.
- Seasoning – Salt, pepper, and Italian seasoning enhance this flavors. Feel free to adjust the amount based on your preferences.
- Spinach – Toss in fresh baby spinach leaves for added flavor and nutrients. Kale works too.
- Vegan Creamer – Just a bit of unflavored, unsweetened vegan creamer, like the kind used for coffee, makes this nice and creamy. I like to use Silk. Full-fat plant-based milk or vegan heavy cream can be used in its place, if needed.
- Vegan Cheese – Vegan mozzarella is melted into the pasta and the meal is garnished with optional vegan parmesan. You can also use nutritional yeast instead for a more wholesome touch.
How To Make Homemade Vegan Creamy Tomato Pasta
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Sauté the onions in a large pot. Stir in the garlic and let it cook for a minute.
Add the crushed tomatoes, broth, seasoning, and pasta. Stir occasionally as the pasta cooks for 18-20 minutes.
Pour in more broth or water as needed. Turn the heat off once the pasta is al-dente.
Stir in the vegan creamer and vegan mozzarella.
Fold in the spinach once the vegan cheese has melted.
This creamy tomato pasta is ready as soon as the spinach wilts.
Enjoy the pasta topped with vegan parmesan and fresh parsley.
Recipe Variation Ideas
- Garnish your plate with fresh basil leaves.
- Up the protein with tofu, soy curls, seitan, or tempeh.
- Stir in some vegan sausage or plant-based meatballs.
- Make it spicy with red pepper flakes or cayenne seasoning.
- Add more veggies to it such as broccoli, zucchini, or squash.
Storage & Reheating
The pasta sauce will thicken over time, but is still just as delicious! Store leftovers in a covered dish in the refrigerator for 3 days. Reheat it in the microwave on 30-second intervals or over the stovetop until it’s heated through.
More Vegan Pasta Dishes To Love!
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Vegan Creamy Tomato Pasta
Bonnie – Serene Trail
Ingredients
- 1 tablespoon olive oil
- 1/4 of a medium onion, diced (yellow, white, etc.)
- 2 cloves garlic, minced
- 15 ounces canned crushed tomatoes, (425g)
- 2 1/2 cups vegetable broth, (595ml)
- 8 ounces pasta, (~2 cups uncooked or 250g)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup vegan creamer, (125ml)
- 1 cup vegan mozzarella, (112g)
- 1 cup baby spinach, (30g)
Instructions
- Heat a large pot over medium-high heat. Add the olive oil to it and then the onions. Stir them as they sauté for 3 minutes or until they are slightly translucent. Stir in the garlic and let it cook for 1 minute or until fragrant.
- Add the crushed tomatoes, broth, seasoning, and pasta to the pot. Stir occasionally as the pasta cooks for 18-20 minutes. Pour in more broth or water as needed. Turn the heat off once the pasta is al-dente.
- Add the vegan creamer and vegan mozzarella. Stir it for a couple of minutes until the cheese has melted. Fold in the spinach and serve the pasta once it has wilted.
Video
Notes
Storage & Reheating
Store the pasta in a covered dish in the refrigerator for 3 days. Reheat it in the microwave on 30-second intervals or over the stovetop until heated through.Nutrition
The nutritional information provided is an estimate from third-party calculations.
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