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Creamy Vegan Tomato Pasta

This vegan tomato pasta features a silky, umami-rich sauce made without nuts or coconut, relying on a secret pantry ingredient for creaminess. The sauce comes together quickly, coating al dente pasta with a velvety texture and vibrant flavor. It’s a comforting dish with a luxurious appearance and rich, inviting taste.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g canned crushed tomatoes fire-roasted for smoky flavor or regular for bright acidity
  • 1 cup silken tofu or soaked cashews for creamy base
  • 2 tablespoons nutritional yeast adds cheesy depth
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 2 tablespoons olive oil good quality
  • 1 tablespoon lemon juice or vinegar brightens the dish
  • to taste salt and pepper seasoning to balance flavors
  • 340 g pasta penne or spaghetti, cooked al dente

Equipment

  • Large pot
  • Skillet
  • Blender
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8-10 minutes. Drain, reserving 1 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Add minced garlic to the skillet and cook until fragrant, about 30 seconds, until you smell a sweet aroma and the garlic turns slightly golden.
  4. Pour in the canned crushed tomatoes, stirring to combine. Lower the heat and let the sauce simmer gently for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
  5. Meanwhile, add silken tofu or soaked cashews, nutritional yeast, and a splash of reserved pasta water to a blender. Blend until completely smooth and velvety, about 30 seconds.
  6. Stir the blended creamy mixture into the simmering tomato sauce. Mix well and cook on low for another 2-3 minutes, allowing the sauce to become silky and rich.
  7. Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Gently stir to coat all the pasta evenly with the creamy, vibrant sauce.
  8. Finish by stirring in lemon juice or vinegar for brightness, then season with salt and pepper to taste. Serve immediately, garnished with fresh herbs if desired.

Notes

For a richer flavor, let the sauce simmer a few extra minutes to deepen the taste. Adjust seasoning at the end for perfect balance. Use quality olive oil for a fruity aroma and keep the pasta al dente for the best texture.