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!

15 Minute Creamy Tomato Pasta

Name: Creamy Vegan Tomato Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; 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 (15 oz.) can chickpeas, drained and rinsed; 3/4 cup shredded vegan Parmesan cheese; 2-3 cups baby spinach/arugula; 1 tablespoon balsamic vinegar; Kosher salt; fresh cracked pepper; vegan Parmesan cheese; freshly chopped parsley

Creamy Vegan Tomato Pasta

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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
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 (15 oz.) can chickpeas, drained and rinsed
3/4 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

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Instructions

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

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large saute pan

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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

Creamy Vegan Tomato Pasta

Ingredients

Instructions

Equipment

Notes

Nutrition