Creamy Vegan Tomato Pasta

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This Creamy Vegan Tomato Pasta comes together in just 15 minutes using mostly pantry staple ingredients! It’s loaded with sun-dried tomatoes, fresh garlic, and one secret ingredient that makes it super creamy – coconut milk!

Make This

• You can’t taste the coconut milk – I promise! The fresh garlic, sun-dried tomato, and oregano completely mask any hint of coconut milk that you might think you’re going to taste. AND it gives the sauce the silkiest smooth texture you’ll ever find in a vegan pasta!
• It’s super easy! We are talking 6 ingredients and 15 minutes, easy! This is one of those dinners that you go can easily throw together after you’ve come home from a long day at the office or spent an even longer day at home with your kids (amiright?!). The only prep work required is boiling some noodles and thinly slicing some garlic!
• It’s the perfect meatless option! If you’ve got a meat-loving family, but are trying to get them to eat more meat-free meals – start with pasta! Pasta is a familiar food that’s typically a family favorite. So it’s a great way to ease them into the idea of enjoying a hearty dinner that doesn’t involve meat. You could serve this pasta with garlic bread or a simple green salad to make it a complete meal!
• If you have picky eaters, leaving the sun-dried tomatoes in large pieces allows them to give it a try but also easily eat around them if they aren’t a big fan.

Instructions

Cook pasta according to package directions, just until al dente. Reserve 1/2 a cup of pasta water for use later. 

Heat oil in a large saute pan over medium-low heat. Add garlic and cook for a minute, stirring frequently. 

Add sun-dried tomatoes, oregano, and a couple pinches of salt and pepper.

Cook for a minute, stirring frequently.

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

Gently simmer sauce over medium-low to low heat for 3-4 minutes. 

Add balsamic vinegar and season to taste with salt and pepper. 

Add cooked pasta, and reserved pasta water. Toss to coat noodles.

Garnish with crumbled (vegan) feta and fresh chopped parsley and enjoy!

Tips

• Don’t forget to save your pasta water! Pasta water is basically like liquid gold. It’s filled with starch from the pasta, and it’s the best way to get your creamy sauce to cling to every noodle. If you forget to save the pasta water – you can use regular water or chicken broth, but once you start using pasta water in your sauces, you’ll never go back!
• Make sure that you keep the heat low for this recipe. Medium-low to low heat is the best option for cooking this sauce as it has few ingredients and you don’t want to burn the garlic. Be sure to keep a close eye on the garlic as it cooks – you don’t want it to turn golden or brown at all.
• Be sure to use full-fat canned coconut milk. This recipe is not written with a carton of coconut milk (that you might pour over your cereal in the morning). You will need to use that thick, creamy, canned deliciousness that can typically be found in the ethnic aisle of your grocery store. This is my favorite brand.
• If you don’t have balsamic vinegar on hand, you can use white/red wine vinegar or apple cider vinegar. The vinegar is going to cut the sweetness of the coconut milk and really amp up all the other flavors!
• Use any kind of pasta.I’m a big fan of bucatini – which is hollow spaghetti. But it can sometimes be hard to find, so any of your favorite cuts of pasta will work. Linguine, fettuccine, or spaghetti are great options. But you could also use short cuts of pasta like penne, rigatoni, or even elbow macaroni.
• Feel free to add spinach, broccoli, or your favorite green veggie. If you’re in the mood for more greens feel free to stir in fresh spinach or added whatever roasted veggies you’d like.

Family Favorites

• Vegan Spaghetti Sauce
• Vegan Curry Ramen Noodles
• Vegan Creamy Tomato Soup
• Vegan Falafel Burgers
• Vegan Lentil Tortilla Soup
• Vegan Chickpea Noodle Soup

Creamy Vegan Tomato Pasta

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• Author: Kylie Lato
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x

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Description

This Creamy Vegan Tomato Pasta comes together in just 15 minutes using mostly pantry staple ingredients! It’s loaded with sun-dried tomatoes, fresh garlic, and one secret ingredient that makes it super creamy – coconut milk!

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Scale 1x2x3x

Ingredients

• 16 oz. bucatini pasta
• 1/2 cup reserved pasta water
• 2 teaspoons olive oil (or oil from the sun-dried tomatoes)
• 6 cloves garlic, thinly sliced
• 1/2 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
• 1–2 teaspoons balsamic vinegar
• Kosher salt
• fresh cracked pepper

Garnish:

• vegan feta (or regular feta if you’re not vegan)
• freshly chopped parsley 

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Instructions

1. Cook pasta according to package directions, just until al dente. Reserve 1/2 a cup of pasta water for use later. 
2. Heat oil in a large saute pan over medium-low heat. Add garlic and cook for a minute, stirring frequently. 
3. Add sun-dried tomatoes, oregano, and a couple pinches of salt and pepper. Cook for a minute, stirring frequently.
4. Add coconut milk, along with a pinch of salt and pepper. Stir to combine.
5. Gently simmer sauce over medium-low to low heat for 3-4 minutes. 
6. Add balsamic vinegar and season to taste with salt and pepper. 
7. Add cooked pasta, and reserved pasta water. Toss to coat noodles.
8. Garnish with crumbled (vegan) feta and fresh chopped parsley and enjoy!

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Notes

Don’t forget to save your pasta water! Pasta water is basically like liquid gold. It’s filled with starch from the pasta, and it’s the best way to get your creamy sauce to cling to every noodle.

If you forget to save the pasta water – you can use regular water or chicken broth, but once you start using pasta water in your sauces, you’ll never go back!

Make sure that you keep the heat low for this recipe. Medium-low to low heat is the best option for cooking this sauce as it has few ingredients and you don’t want to burn the garlic. Be sure to keep a close eye on the garlic as it cooks – you don’t want it to turn golden or brown at all.

Be sure to use full-fat canned coconut milk. This recipe is not written with a carton of coconut milk (that you might pour over your cereal in the morning). You will need to use that thick, creamy, canned deliciousness that can typically be found in the ethnic aisle of your grocery store. This is my favorite brand.

If you don’t have balsamic vinegar on hand, you can use white/red wine vinegar or apple cider vinegar. The vinegar is going to cut the sweetness of the coconut milk and really amp up all the other flavors!

Use any kind of pasta.I’m a big fan of bucatini – which is hollow spaghetti. But it can sometimes be hard to find, so any of your favorite cuts of pasta will work. Linguine, fettuccine, or spaghetti are great options. But you could also use short cuts of pasta like penne, rigatoni, or even elbow macaroni.

Feel free to add spinach, broccoli, or your favorite green veggie. If you’re in the mood for more greens feel free to stir in fresh spinach or added whatever roasted veggies you’d like.

• Category: Main Dish
• Method: Stove Top
• Cuisine: Italian

Keywords: vegan tomato cream sauce, vegan pasta sauce, vegan garlic sauce, creamy vegan pasta