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Creamy Vegan Tomato Pasta with Coconut Milk

This comforting vegan pasta combines tender al dente noodles with a velvety tomato sauce enriched by coconut milk. The sauce is simmered until thickened and glossy, with fresh basil added at the end for a bright aroma and flavor. It’s a simple, flavorful dish with a smooth, appealing appearance and a hint of sweetness from the coconut milk.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, vegan
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 12 ounces pasta (fusilli or penne recommended) preferably gluten-free if needed
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 28 ounces canned crushed tomatoes preferably San Marzano or ripe heirlooms
  • 1/2 cup coconut milk full-fat for creaminess
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1/4 cup fresh basil chopped, added at the end
  • 1 squeeze lemon juice brightens the flavor

Equipment

  • Large pot
  • Large skillet or saucepan
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until you smell a warm, nutty aroma.
  3. Add chopped onions to the skillet and cook until translucent, about 5 minutes, stirring occasionally. The onions should turn glossy and soft, filling the kitchen with a sweet aroma.
  4. Stir in the crushed tomatoes along with a pinch of salt. Bring the mixture to a gentle simmer and cook for 10-15 minutes until the sauce thickens, turns a vibrant red, and develops a sweet, tangy aroma.
  5. Pour in the coconut milk, stirring continuously to combine. Let it simmer for another 2-3 minutes until the sauce is silky and glossy, with a subtle sweetness evident in the aroma.
  6. Taste the sauce and adjust with salt and pepper as needed. Add a squeeze of lemon juice to brighten the flavors.
  7. Return the cooked pasta to the skillet and toss gently to coat each piece evenly with the sauce. Warm everything together for 1-2 minutes, allowing flavors to meld and the pasta to absorb some of the sauce’s richness.
  8. Remove from heat and stir in chopped fresh basil for a burst of aromatic freshness. Serve the pasta hot, garnished with additional basil if desired.
  9. Plate the creamy vegan tomato pasta immediately to enjoy its velvety sauce and bright, fresh flavors. Pair with a side salad or crusty bread for a complete meal.