This Vegan Creamy Tomato Pasta recipe combines the richness of coconut cream with the fresh taste of spinach and basil, enveloped in a savory tomato sauce. Ideal for a comforting meal that’s both satisfying and packed with flavor.
Ingredients
- Pasta: 12 oz rigatoni or your favorite pasta
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Tomato paste: 3 tbsp
- Coconut cream: 1 cup (or any plant-based cream)
- Nutritional yeast: 1/4 cup
- Vegan mozzarella: 1/2 cup, shredded
- Red pepper flakes: 1 tsp (adjust to taste)
- Salt: to taste
- Black pepper: to taste
- Fresh spinach: 2 cups
- Fresh basil: 1/2 cup, roughly chopped
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain and set aside.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
- Make it Creamy:
- Pour in the coconut cream and stir well to combine.
- Add the nutritional yeast, salt, black pepper, and red pepper flakes.
- Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.
- Add the Cheese:
- Reduce the heat to low and add the shredded vegan mozzarella.
- Stir continuously until the cheese melts and is fully incorporated into the sauce.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.
- Finish with Greens:
- Add the fresh spinach and basil to the skillet.
- Toss gently until the spinach wilts and the basil is well distributed.
- Serve:
- Divide the pasta among serving bowls.
- Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.
Enjoy this delectable Vegan Creamy Tomato Pasta as a standalone meal or paired with a side of garlic bread for a more indulgent experience. It’s perfect for both weeknight dinners and special occasions.