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Creamy Vegan Tomato Pasta

This dish transforms overripe, squishy tomatoes into a velvety, comforting sauce using simple stovetop methods. Main ingredients include soft tomatoes, garlic, plant-based milk, and herbs, resulting in a bright, luscious pasta with a smooth, vibrant red appearance and rich texture. It’s an easy, forgiving recipe that highlights the beauty of imperfect produce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method

Ingredients
  

  • 12 ounces overripe tomatoes preferably a mix of fresh and canned
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup plant-based milk coconut or almond
  • 2 tablespoons nutritional yeast for cheesy flavor
  • to taste salt and pepper
  • fresh handful basil leaves chopped, for garnish

Equipment

  • Large Pot
  • Wide skillet
  • Immersion blender or regular blender
  • Ladle or slotted spoon
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil, then add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta boils, heat a tablespoon of olive oil in a wide skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, until it turns golden and fills your kitchen with a warm aroma.
  3. Add the overripe tomatoes to the skillet, breaking them apart with the back of a spoon. Cook until they soften and start releasing their juices, about 10 minutes, stirring occasionally. The mixture should become fragrant and bubbling with a vibrant red color.
  4. Use an immersion blender directly in the skillet to blend the tomato mixture until smooth, or carefully transfer to a blender and puree until silky. Return the pureed sauce to the skillet if needed.
  5. Lower the heat to medium-low, then stir in the plant-based milk and nutritional yeast, blending well to create a creamy, velvety sauce. Let it simmer gently for a few minutes, tasting and seasoning with salt and pepper as needed.
  6. Add the cooked pasta to the sauce, tossing gently to coat each strand evenly. If the sauce is too thick, splash in a little reserved pasta water to loosen it up. The sauce should cling smoothly and look bright and inviting.
  7. Remove from heat and sprinkle with freshly chopped basil. Let the pasta rest for a minute to allow flavors to meld.
  8. Serve the creamy vegan tomato pasta hot, garnished with extra basil if desired. Enjoy the velvety texture and bright, comforting flavors with every bite.