Creamy Vegan Tomato Pasta

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.





  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 milkchickpeas, 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!
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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.


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