Fill the family up with this Vegan Creamy Tomato Pasta! Easily infuse your favorite noodles with veggie broth, crushed tomatoes, vegan dairy replacements, and garlic-herb flavors. A delicious, saucy meal that’s perfect for busy weeknights!
If you are a tomato and pasta lover like me, then you have got to try this recipe! This soup-like tomato pasta is filling and irresistible.
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 sauce-broth mixture. This flavorful pasta is incredibly easy and ready in less than 25 minutes!
If you’re a fan of one-pot wonders, you might also check out my Vegan Goulash, Curry, Potato Soup, or Gnocchi Soup.
Reasons To Love This Recipe
- Creamy
- Dairy-free
- Kid-friendly
- Tomato-rich
- Easy, one-pot meal
- Ready in 25 minutes!
Ingredients and Substitutions
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.
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 dish's 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. I like the flavor of Violife and Follow Your Heart brands the best.
Parsley - Garnish the pasta with fresh parsley or another herb of your choice such as basil.
How to Make Vegan Creamy Tomato Pasta
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Dice the onions and mince the garlic.
Heat a large pot to medium-high heat. Add the olive oil to it and then the onions. Stir them as they sauté for about 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.
Stir in the spinach. The vegan tomato pasta is ready as soon as the spinach wilts (1-2 minutes).
Enjoy the pasta topped with parmesan and fresh parsley.
Recipe Variation Ideas
- Garnish your plate with fresh basil leaves.
- 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.
No Waste Idea
Use the rest of the onion, spinach, and vegan mozzarella in this delicious Just Egg Breakfast Casserole.
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.
Related Vegan Recipes
I hope you loved this Vegan Creamy Tomato Pasta! Please leave a star rating and comment below.
Vegan Creamy Tomato Pasta
Ingredients
- 1 tablespoon olive oil
- ⅓ cup yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces crushed tomatoes, canned
- 2 ½ cups vegetable broth, low sodium
- 8 ounces pasta, (~2 cups uncooked)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup vegan creamer
- 1 cup vegan mozzarella
- 1 cup baby spinach
- Garnish with vegan parmesan and fresh parsley, optional
Instructions
- Dice the onions and mince the garlic. Heat a large pot to medium-high heat. Add the olive oil to it and then the onions. Stir them as they sauté for about 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.
- Enjoy the pasta topped with optional vegan parmesan and fresh parsley.
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.Recipe Variation Ideas
- Garnish the pasta with fresh basil leaves.
- 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.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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