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