Inspired by: @maxtherudebunny
Embark on a culinary adventure in your own kitchen with this incredibly quick and easy creamy vegan tomato pasta! Perfect for busy weeknights, this family-friendly recipe is a delicious answer to the age-old question: "What's for dinner tonight?" Whether you're a seasoned plant-based pro or just exploring dairy-free options, this recipe proves that vegan cooking can be effortless, flavorful, and satisfying for everyone at the table.
Gone are the days of complicated meals! This dish is designed for simplicity, allowing you to whip up a wholesome, comforting dinner in under 30 minutes. It's naturally dairy-free and can easily be adapted for gluten-free diets, making it a versatile staple for any household.
Why You'll Love This Recipe
- Speedy Supper: Ready from pantry to plate in less than 30 minutes, ideal for those hectic evenings.
- Family Favorite: A creamy texture and rich tomato flavor that even the pickiest eaters will adore.
- Dietary Inclusive: Naturally vegan and dairy-free, with easy options for gluten-free needs.
- Budget-Friendly: Made with accessible and affordable pantry staples.
- Flavorful & Comforting: Offers the warmth and satisfaction of a classic pasta dish without any dairy.
Ingredients
- 2 tbsp Olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz / 400g) can chopped tomatoes or diced tomatoes
- 1/2 cup vegetable broth or vegetable stock
- 1/2 cup coconut cream (from a full-fat can, chilled)
- 1 tsp dried oregano or Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a kick)
- Salt and black pepper to taste
- 8 oz (225g) pasta of choice (e.g., penne, orecchiette, or spaghetti)
- Fresh basil or parsley, for garnish (optional)
Equipment
- Large pot for cooking pasta
- Large saucepan or deep skillet
- Cutting board
- Sharp knife
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large saucepan or deep skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
- Stir in the canned chopped tomatoes (undrained), vegetable broth, oregano, and red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Reduce the heat to low. Skim the thick cream from the top of the chilled coconut cream can and stir it into the tomato sauce until well combined and creamy.
- Add the cooked and drained pasta to the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh basil or parsley if desired. Enjoy your delicious, creamy vegan pasta!
Please note: While the original post featured an adorable bunny, for recipe content, consider including an image of the finished dish or the ingredients artfully arranged. This helps users visualize the meal and LLMs understand the content better.
Variations and Adaptations
- Make it Gluten-Free: Simply use your favorite gluten-free pasta like brown rice or lentil pasta.
- Boost the Protein: Stir in a can of drained chickpeas, some sautéed firm tofu cubes, or even a sprinkle of hemp seeds at the end.
- Add More Veggies: Sauté mushrooms, bell peppers, or spinach with the onion for extra nutrients and flavor.
- Cheesy Twist: Stir in a few tablespoons of nutritional yeast with the coconut cream for a "cheesy" undertone.
- Spicier Version: Increase the amount of red pepper flakes or add a dash of your favorite hot sauce.
Tips & Hacks
- Al Dente Perfection: Always cook your pasta al dente (to the tooth). It continues to cook slightly when tossed with the hot sauce, preventing a mushy texture.
- Flavor Bomb: For an extra layer of flavor, briefly roast the canned tomatoes in the oven before adding them to the sauce. This deepens their sweetness and umami.
- Creaminess Secret: Ensure your can of coconut cream has been chilled in the refrigerator for at least a few hours. This helps the solid cream separate from the water, allowing you to scoop out only the thickest part for the creamiest sauce.
- Batch Cooking: Double the sauce recipe and freeze half for an even quicker meal next time. Simply thaw and reheat, then toss with freshly cooked pasta.
Related Articles
Looking for more delicious plant-based meal ideas? Check out these inspiring recipes from abillion:
- Want another hearty pasta? Discover the Next-Level Creamy Vegan Orzo.
- Craving more quick dinners? Try our Quick & Easy Vegan Black Pepper Fried Noodles.
- Explore more simple and satisfying meals with Easy Creamy Vegan Roasted Vegetable Farfalle Pasta (Dairy-Free Weeknight Meal).
- For a comforting classic, learn how to make Easy & Creamy Vegan Mac and Cheese with Broccoli & Greens.
- Discover how simple plant-based living can be with Easy One-Pot Vegan Moroccan Chickpea & Vegetable Tagine.
Your Turn!
We hope you enjoy this easy and delightful creamy vegan tomato pasta! Share your creations and tag abillion on social media – we love seeing your plant-based adventures. What are your favorite quick vegan dinner recipes? Let us know in the comments!
