20-Minute Vegan Cream Tomato Pasta Recipe

This easy vegan creamy tomato pasta comes together in twenty minutes and uses just nine simple ingredients (one is optional). It’s perfect for a quick midweek dinner and kids love it!

You’ll love it because:

• It’s ultra creamy and comforting.
• The coconut milk reduction gives a rich, slightly sweet finish.
• Kids adore it (omit the red pepper flakes for a milder version).
• It freezes and reheats well for easy make-ahead dinners.
• It’s delicious on its own with fresh hot pasta.
• Add cooked vegetables, olives, baby spinach, or sun-dried tomatoes to customize.

Serve this pasta by itself, or pair it with a simple green salad and vegan garlic bread for an impressive yet quick meal.

Ingredients and substitutions

This recipe is straightforward, but a few swaps are possible. Below are the ingredients and notes on substitutions.

Fresh basil – adds bright, aromatic flavor. If you don’t have basil, the dish still works without it or you can use fresh parsley instead.

Olive oil – adds flavor when sautéing. Substitute vegan butter or a neutral oil (canola, sunflower) if needed.

Red pepper flakes – optional. Use them for a mild kick or omit entirely for a child-friendly dish.

Pasta – fusilli works well, but any pasta shape is fine.

Garlic – enhances the sauce; omit if you prefer.

Salt – one teaspoon is for the whole batch and is divided across servings. Start with half and adjust to taste if you’re cautious about sodium.

Onions – provide savory depth; they’re recommended for best results.

Coconut milk – essential for the creamy texture. Other plant milks won’t reduce and thicken the same way. Light coconut milk can be used but the sauce will be slightly less rich.

How to make it

This pasta is quick and forgiving. If you’re new to cooking, follow these steps; experienced cooks can jump to the recipe card.

Prep everything first: peel and chop onions and garlic, chop the basil, and bring salted water to a boil for the pasta.

Heat 2 tablespoons of oil in a large frying pan over medium-high heat. When hot, add the chopped onions and sauté for about five minutes until softened, stirring occasionally.

Add the garlic and optional red pepper flakes and cook for 1–2 minutes until the garlic is fragrant and lightly browned.

Stir in the tomato paste and salt, mixing well. Cook the paste for about five minutes, stirring frequently, until it darkens and reduces slightly.

Pour in the can of coconut milk and stir. Simmer for about five minutes, stirring occasionally, until the sauce begins to thicken and the flavors meld. Keep an eye on the pan so the sauce doesn’t stick or burn. Meanwhile, cook the pasta according to package instructions and reserve one cup of the pasta cooking water before draining.

Remove the sauce from heat and add the hot, drained pasta and the chopped basil. Toss to coat the pasta evenly. Add reserved pasta water a quarter cup at a time while stirring to loosen the sauce. Typically 1/2 to 3/4 cup of pasta water creates a silky sauce that clings to the pasta—adjust to your preference.

Serve immediately. Freshly ground black pepper and vegan parmesan make great optional toppings.

Tips

Salt the pasta water well — it improves flavor and texture. For a pound of pasta, add about a tablespoon of salt to the boiling water.

Make the sauce ahead and refrigerate it covered for up to five days, or freeze in an airtight container. Thaw before using and combine with freshly cooked pasta and a splash of pasta water.

If you store mixed pasta in the fridge, keep it covered and consume within five days. Reheat gently on the stove over low-medium heat or in the microwave, adding a few tablespoons of water before reheating to loosen the sauce. Add more water after reheating if needed.

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Did you make this creamy vegan tomato pasta? Leave a rating, review, or comment and share a photo if you can — I love seeing your creations!

Yield: 4 large servings

Vegan Creamy Tomato Pasta

This creamy vegan tomato pasta comes together quickly and easily. Add roasted vegetables, olives, sun-dried tomatoes, or baby spinach, or serve with a side salad and crusty garlic bread for a memorable meal.

Prep Time
3 minutes

Cook Time
17 minutes

Total Time
20 minutes

Ingredients

• 1 lb dried pasta of choice
• 2 Tablespoons olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 6 ounces tomato paste (170g)
• 1 can coconut milk (13.5 fl oz / 400ml)
• Large handful fresh basil
• To serve (optional): freshly ground black pepper, vegan parmesan

Instructions

1. Peel and finely chop the onions and garlic. Chop the basil. Bring salted water to a boil and cook pasta according to package instructions.
2. Heat the olive oil in a large frying pan over medium-high heat. When hot, add the onions and sauté until soft, about 5 minutes.
3. Add the garlic and optional red pepper flakes and cook 1–2 minutes until fragrant.
4. Stir in the tomato paste and salt, and cook about 5 minutes until the paste darkens and reduces, stirring to prevent burning.
5. Add the coconut milk, stir, and simmer 5 minutes until the sauce thickens slightly.
6. Drain the pasta, reserving one cup of the cooking water.
7. Add the cooked pasta and basil to the pan with the sauce and toss to coat.
8. Stir in reserved pasta water a quarter cup at a time until the sauce is silky and clings to the pasta (usually 1/2 to 3/4 cup).
9. Serve immediately, optionally topped with freshly ground black pepper and vegan parmesan.

Nutrition Information

Yield

4

Serving Size

1 large plate

Amount Per Serving
Calories 502
Total Fat 30g
Saturated Fat 20g
Cholesterol 1mg
Sodium 593mg
Carbohydrates 52g
Fiber 5g
Sugar 8g
Protein 12g