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    Home » Family Style Dinners

    15 Minute Creamy Tomato Pasta

    Published: Mar 21, 2021 » Modified: Apr 21, 2021 » By: Kylie » This post may contain affiliate links. » 10 Comments

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    This 15-Minute Creamy Tomato Pasta packs all the comforting flavor of Tuscan pasta into a delicious, meatless, dairy-free meal. The rich sun-dried tomato cream sauce perfectly coats al dente noodles and seasoned chickpeas so your family is still getting the protein they need.

    Large white bowl filled with homemade creamy Tuscan pasta topped with fresh parsley
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tips
    FAQ
    Family Favorites
    Recipe
    Creamy Vegan Tomato Pasta

    You Will Love This

    • It’s quick and easy! This creamy vegan pasta is on the table in less than 30 minutes, which makes it a great option for a busy weeknight dinner. The only knife work required for this Tuscan pasta recipe is a quick slice of some cloves of garlic - otherwise, it's just dump and mix! Quick prep time + a short simmer on the stove makes this dinner one of our family's favorites! If you love easy pasta dinners, be sure to check out my Vegan Mushroom Stroganoff, 15-Minute Greek Pasta, and 20-Minute Baked Ravioli Casserole.
    • It’s vegan AND packed with protein! Introducing more meatless meals is good for your health and your budget, but everyone's biggest concern about meat-free meals is where they'll get their protein! Incorporating chickpeas into a creamy vegan alfredo pasta is the perfect way to cut out meat without cutting out protein!
    • The creamy tomato sauce can be used for a dairy-free meal as well. If you’re just avoiding lactose (and not worried about creating a meatless meal), feel free to add some grilled chicken or leftover rotisserie chicken to this recipe for dairy-free Tuscan pasta with all the richness of the original dish, and none of the dairy!
    White marble counter top with small bowls filled with ingredients to make Tuscan sun dried tomato pasta

    Ingredients and Substitutions

    • Pasta - Use your favorite cut of pasta for this recipe! Long noodles or short noodles work well. I love to use rigatoni, penne, fettuccine, or linguine if I don't have rotini on hand.
    • Olive Oil - Try to find an olive oil that is organic and cold-pressed if possible. This will give your dish the best flavor.
    • Garlic Cloves - If you don't have fresh garlic on hand, you can sub about a ½ teaspoon of garlic powder in its place and add more to taste.
    • Sun-Dried Tomatoes - These are a key ingredient in this recipe. I prefer to get the oil-packed sun-dried tomatoes as those seem to be the most flavorful!
    • Dried Oregano - You could also use dried thyme or dried rosemary in place of the dried oregano. Italian Seasoning would be a fine substitute as well.
    • Full-Fat Coconut Milk - This is what's going to give the tomato sauce its luxuriously smooth and creamy texture without any dairy! Make sure you opt for full-fat canned coconut milk - not the stuff that comes in a carton. If you aren't worried about this creamy tomato pasta being vegan, you can sub half and half in place of the coconut milk.
    • Canned Chickpeas - You can omit these if you don't have any on hand or even use white beans in their place. They're a great way to add a little protein to your meal without much effort.
    • Vegan Parmesan Cheese - You can also use regular Parmesan in place of the vegan Parmesan cheese if you're not worried about this meal being dairy-free.
    • Spinach/Arugula - You can omit the greens if you don't have any on hand, but they do a nice job balancing out the creaminess of the pasta sauce.
    • Balsamic Vinegar - This is our family's favorite brand of balsamic vinegar. You could also use white balsamic vinegar, apple cider vinegar, or red wine vinegar in its place. The vinegar is going to cut the creaminess of the sauce so don't skip it!

    Instructions

    Saute garlic, oregano, sun-dried tomatoes, and a couple pinches of salt and pepper in the oil from your sun-dried tomatoes.

    Large pan filled with sautéed garlic herbs and sun-dried tomatoes

    Add coconut milk, chickpeas, and vegan Parmesan along with a pinch of salt and pepper. Stir to combine.

    Large pan filled with ingredients to make creamy tomato pasta

    Bring to a gentle simmer over medium heat. Then reduce heat and simmer gently for 3-4 minutes, stirring occasionally.

    Large pan filled with ingredients to make creamy tomato pasta

    Add fresh greens and balsamic vinegar.

    Large pan filled with ingredients to make creamy tomato pasta

    Stir until greens are wilted. Season to taste with salt and pepper.

    Large pan filled with ingredients to make creamy tomato pasta

    Add cooked pasta, and a splash of reserved pasta water if needed.

    Large pan filled with creamy sun-dried tomato sauce and cooked pasta

    Toss to coat noodles.

    Large pan filled with creamy vegan sun-dried tomato pasta

    Garnish with vegan Parmesan and fresh chopped parsley and enjoy!

    Tips

    • Try to use oil-packed tomatoes. You can use regular olive oil if needed, but the oil that sun-dried tomatoes come in is loaded with Italian herbs and spices. It adds lots of rich flavor to this creamy vegetarian pasta! (These are my favorite sun-dried tomatoes.)
    • Forgot to save some pasta water? It happens to us all. Just add a splash of broth or water to this vegan tomato pasta as your tossing it (if needed) in place of the pasta water called for in the recipe. But, I would advise you to get into the habit of saving pasta water! It is literally like liquid gold and does the best job of helping the sauce coat every nook and cranny of your noodles.
    Large pan filled with creamy vegan sun-dried tomato pasta topped with Parmesan cheese

    FAQ

    How do you make tomato pasta more interesting?

    A fool-proof way to make tomato pasta more interesting is to use this recipe! The sun-dried tomatoes are going to take this dish to the next level and the combination of dried spices with fresh garlic is a treat for your taste buds! Skip the jarred spaghetti sauce and opt for a homemade creamy sun-dried tomato sauce that comes together in just 15 minutes!

    How do you make creamy pasta sauce from scratch?

    It's so much easier than you think! In this tomato pasta recipe, full-fat canned coconut milk does all the work for you in creating a creamy, dreamy pasta sauce that requires no roux or fancy cooking techniques. Saute garlic, herbs, and sun-dried tomatoes, then add coconut milk and Parmesan for a creamy Tuscan pasta sauce your family will love! That's it - easy peasy!

    Is tomato pasta good for you?

    I try to stay away from referring to foods as healthy or unhealthy. Any food can be harmful when consumed in excess! Enjoying everything in moderation is the key to feeling your best and this creamy tomato pasta can very easily be part of a balanced diet! Serve it with a fresh green salad for a complete meal that the whole family can enjoy!

    Family Favorites

    • No Boil Baked Manicotti
    • Creamy Balsamic Mushroom Pasta
    • Cheesy Mediterranean Lasagna
    • One Pan Street Corn Mac & Cheese
    • Cheesy Spinach Lasagna Rolls Ups
    Print

    Recipe

    Creamy Vegan Tomato Pasta

    Print Recipe
    Pin Recipe

    ★★★★★

    4.8 from 6 reviews

    This 15-Minute Creamy Tomato Pasta packs all the comforting flavor of Tuscan pasta into a delicious, meatless, dairy-free meal. The rich sun-dried tomato cream sauce perfectly coats al dente noodles and seasoned chickpeas so your family is still getting the protein they need.

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 6 servings 1x
    • Category: Main Dish
    • Method: Stove Top
    • Cuisine: Italian
    • Diet: Vegan

    Ingredients

    Scale
    • 8 oz. pasta, cooked al dente
    • 2 tablespoons reserved pasta water
    • 1 tablespoon olive oil (or oil from the sun-dried tomatoes)
    • 6 cloves garlic, thinly sliced
    • ½ cup julienne-cut sun-dried tomatoes (these oil-packed tomatoes are my fave)
    • 1 tablespoon dried oregano
    • 1 (13.5 oz.) can full-fat coconut milk
    • 1 (15 oz.) can chickpeas, drained and rinsed
    • ¾ cup shredded vegan Parmesan cheese
    • 2-3 cups baby spinach/arugula
    • 1 tablespoon balsamic vinegar
    • Kosher salt
    • fresh cracked pepper

    Garnish

    • vegan Parmesan cheese
    • freshly chopped parsley

    Instructions

    1. Cook pasta according to package directions, just until al dente. Reserve a couple tablespoons of pasta water for use later.
    2. Heat oil in a large saute over medium-low heat.
    3. Add garlic, oregano, sun-dried tomatoes, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently, until the garlic becomes fragrant.
    4. Add coconut milk, chickpeas, and vegan Parmesan along with a pinch of salt and pepper. Stir to combine.
    5. Bring to a gentle simmer over medium heat. Then reduce heat and simmer gently for 3-4 minutes, stirring occasionally.
    6. Stir in fresh greens and balsamic vinegar and season to taste with salt and pepper.
    7. Add cooked pasta, and a splash of reserved pasta water if needed. Toss to coat noodles.
    8. Garnish with vegan Parmesan and fresh chopped parsley and enjoy!

    Equipment

    Image of large saute pan

    large saute pan

    Buy Now →

    Notes

    Try to use oil-packed tomatoes. You can use regular olive oil if needed, but the oil that sun-dried tomatoes come in is loaded with Italian herbs and spices. It adds lots of rich flavor to this creamy vegetarian pasta! (These are my favorite sun-dried tomatoes.)

    Forgot to save some pasta water? It happens to us all. Just add a splash of broth or water to the pasta as your tossing it (if needed) in place of the pasta water called for in the recipe. But, I would advise you to get into the habit of saving pasta water! It is literally like liquid gold and does the best job of helping the sauce coat every nook and cranny of your noodles.

    Nutrition

    • Serving Size:
    • Calories: 419
    • Sugar: 3.2 g
    • Sodium: 336.1 mg
    • Fat: 21.1 g
    • Saturated Fat: 11.3 g
    • Trans Fat: 0 g
    • Carbohydrates: 47.5 g
    • Fiber: 5.5 g
    • Protein: 13.9 g
    • Cholesterol: 0 mg

    Keywords: creamy vegan pasta, vegan alfredo pasta, creamy vegetarian pasta, Italian chickpea pasta

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    Reader Interactions

    Comments

    1. Al

      May 18, 2023 at 5:51 pm

      Every vegan recipe I’ve tried on your site is delicious! This one was no exception ☺️

      ★★★★★

      Reply
    2. Andrea

      May 21, 2022 at 7:12 pm

      So easy and delicious! I’m so happy I found you on Pinterest…your recipes are fantastic. Thank you!

      ★★★★★

      Reply
      • Kylie

        May 21, 2022 at 7:14 pm

        I am so glad that you enjoyed this tomato pasta recipe, Andrea! Thanks for leaving a review 🙂

        Reply
    3. SERENA

      December 31, 2021 at 4:51 am

      Easy and delicious. We added baby bella mushrooms and cherry tomatoes. This dish is a new favorite!

      ★★★★★

      Reply
      • Kylie

        December 31, 2021 at 12:26 pm

        YUM! Baby bella mushrooms would be the perfect addition to this pasta. So glad you enjoyed this recipe - thanks for leaving a review!!

        Reply
    4. Susan

      September 14, 2021 at 10:28 am

      Our family LOVES this recipe! I chop up the sun-dried tomatoes into small pieces so my kids will eat them. They love the flavor of the sauce!

      ★★★★★

      Reply
    5. Alexis

      June 02, 2021 at 2:53 pm

      Love love loveee making this! Super quick, easy and most importantly, my kids gobble it up!! Add mushrooms! :))

      ★★★★★

      Reply
    6. Monique DC

      April 05, 2021 at 5:38 pm

      A question. Not a Vegan, so dairy not a concern. What can I sub for the coconut milk? Milk? Half/Half? Yogurt?

      Like the recipe, but not a fan of coconut milk.

      Thanks

      Reply
      • Kylie

        April 05, 2021 at 7:16 pm

        Great question! I would use half and half or heavy cream! I'd start with about half the amount called for and then add more as needed. Can't wait to hear how it turns out if you try it 🙂

        Reply
    7. Kristin

      January 20, 2021 at 5:34 pm

      Due to the pandemic, I wasn't able to get my hands on sun-dried tomatoes, so I used tomato paste in this recipe instead. I know my dish is probably a little less flavorful as a result. With my sauce, the coconut milk taste came thru the most, and the pretty pink color reminded me of vodka sauce. I liked it, but I kept a star because the taste was a little plain. Looking forward to sampling more recipes!

      ★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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