This vegan creamy tomato pasta isn’t about fancy ingredients or complicated techniques. It’s about using what’s already in your pantry—canned tomatoes, coconut milk, a touch of pasta water—and turning them into something velvety and satisfying. I love how the sauce feels rich and indulgent, but it’s all plant-based, and surprisingly quick to pull together after a long day.

What really keeps me coming back to this dish is how adaptable it is. Got a jar of sun-dried tomatoes? Toss them in. Want a smoky kick? A pinch of smoked paprika works wonders. It’s comfort food that feels like a little kitchen magic—simple, honest, and deeply nourishing, especially when you’re craving something warm and creamy but want to keep it plant-based.

Focusing on creating a rich, velvety sauce without traditional dairy, using unexpected pantry ingredients that transform humble tomato pasta into a luxurious, comforting dish.

The story behind this recipe

This dish came together on a rainy Sunday, when I rummaged through my pantry and found a can of crushed tomatoes that needed using up. I wanted something creamy, but without the usual dairy, and I remembered a jar of coconut milk I had tucked away. The moment I blended it all together, I was hit with this rich, velvety sauce that felt indulgent but was entirely plant-based.
It’s a recipe born from those quiet kitchen experiments when you’re just trying to make something comforting with what’s at hand. The kind of dish that makes you smile because it’s so straightforward but feels special enough for guests or a weeknight treat. I keep coming back to it because it’s honest, adaptable, and reminds me that good food doesn’t need to be complicated.
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Ingredient breakdown: key components

Canned tomatoes: I love the brightness of crushed tomatoes, but if you prefer a richer flavor, try fire-roasted for a smoky depth. Swap with fresh when in season—just blitz and simmer. The canned version is quick and consistent, perfect for that velvety base.
Coconut milk: It’s the secret to that silky, dairy-free creaminess. Full-fat makes a noticeable difference—less watery, more luxurious. If you want a lighter touch, dilute with a splash of plant-based milk, but don’t skimp on that rich texture.
Garlic: I toss in extra because it blooms beautifully when sautéed—fills the kitchen with that warm, pungent aroma. For milder garlic, roast it first or use less—sometimes I add a pinch of garlic powder for convenience.
Olive oil: I use a good-quality, fruity olive oil—it adds a subtle complexity. Toast the garlic in it gently, just until fragrant, to bring out its nutty notes. If you’re out, a neutral oil works, but skip the flavorless options for the best aroma.
Herbs: Fresh basil or oregano brighten the dish instantly—smelling that herbaceous pop is my favorite moment. Dry herbs work in a pinch, but add them earlier to develop flavor. For a more layered taste, add herbs at different stages.
Pasta: I prefer a sturdy shape like rigatoni or penne—the sauce clings better, making each bite satisfyingly rich. Whole wheat adds fiber, but regular pasta keeps it classic. Save some pasta water—it’s magic for adjusting sauce consistency.
Optional extras: Sun-dried tomatoes or a pinch of smoked paprika can elevate the sauce with a smoky, tangy kick. These ingredients feel like a little secret, adding depth without much effort.

Spotlight on key ingredients

Canned tomatoes:

I love the brightness of crushed tomatoes, but if you prefer a richer flavor, try fire-roasted for a smoky depth. Swap with fresh when in season—just blitz and simmer. The canned version is quick and consistent, perfect for that velvety base.
Coconut milk: It’s the secret to that silky, dairy-free creaminess. Full-fat makes a noticeable difference—less watery, more luxurious. If you want a lighter touch, dilute with a splash of plant-based milk, but don’t skimp on that rich texture.
Garlic: I toss in extra because it blooms beautifully when sautéed—fills the kitchen with that warm, pungent aroma. For milder garlic, roast it first or use less—sometimes I add a pinch of garlic powder for convenience.

Herbs:

Coconut milk: It’s the secret to that silky, dairy-free creaminess. Full-fat makes a noticeable difference—less watery, more luxurious. If you want a lighter touch, dilute with a splash of plant-based milk, but don’t skimp on that rich texture.
Fresh basil or oregano brighten the dish instantly—smelling that herbaceous pop is my favorite moment. Dry herbs work in a pinch, but add them earlier to develop flavor. For a more layered taste, add herbs at different stages.

Notes for ingredient swaps

Canned tomatoes: I love the brightness of crushed tomatoes, but if you prefer a richer flavor, try fire-roasted for a smoky depth. Swap with fresh when in season—just blitz and simmer. The canned version is quick and consistent, perfect for that velvety base.
Coconut milk: It’s the secret to that silky, dairy-free creaminess. Full-fat makes a noticeable difference—less watery, more luxurious. If you want a lighter touch, dilute with a splash of plant-based milk, but don’t skimp on that rich texture.
Garlic: I toss in extra because it blooms beautifully when sautéed—fills the kitchen with that warm, pungent aroma. For milder garlic, roast it first or use less—sometimes I add a pinch of garlic powder for convenience.
Olive oil: I use a good-quality, fruity olive oil—it adds a subtle complexity. Toast the garlic in it gently, just until fragrant, to bring out its nutty notes. If you’re out, a neutral oil works, but skip the flavorless options for the best aroma.
Herbs: Fresh basil or oregano brighten the dish instantly—smelling that herbaceous pop is my favorite moment. Dry herbs work in a pinch, but add them earlier to develop flavor. For a more layered taste, add herbs at different stages.
Pasta: I prefer a sturdy shape like rigatoni or penne—the sauce clings better, making each bite satisfyingly rich. Whole wheat adds fiber, but regular pasta keeps it classic. Save some pasta water—it’s magic for adjusting sauce consistency.
Optional extras: Sun-dried tomatoes or a pinch of smoked paprika can elevate the sauce with a smoky, tangy kick. These ingredients feel like a little secret, adding depth without much effort.

Equipment & Tools

Large pot: Boil pasta evenly
Deep skillet or saucepan: Cook sauce and combine pasta
Immersion blender or regular blender: Puree sauce to velvety smoothness
Measuring cups and spoons: Accurately measure liquids and seasonings
Wooden spoon or spatula: Stir sauce and toss pasta

Step-by-step guide to creamy tomato pasta

Gather all equipment and ingredients before starting. Use a large, deep skillet or saucepan for even heat distribution. Have a blender or immersion blender ready for sauce blending.
Bring a large pot of salted water to a boil, about 2 liters (8 cups), at 100°C (212°F). Add pasta and cook until al dente, following package instructions, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat 2 tbsp olive oil over medium heat (around 160°C/320°F). Add 3 minced garlic cloves and sauté until fragrant, about 30 seconds. Watch for a golden hue and fragrant aroma.
Pour in 1 can (400g) crushed tomatoes and 1/2 cup coconut milk. Stir well, bringing to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until sauce thickens slightly and smells rich and bright.
Taste and adjust with salt, pepper, and optional smoked paprika. If sauce thickens too much, add reserved pasta water gradually to reach desired consistency, about 2-3 tbsp at a time.
While sauce simmers, check if pasta is ready. It should be tender but still give a slight resistance. Drain and set aside, saving a few tablespoons of pasta water for later use.
Use an immersion blender or transfer sauce to a blender. Puree until smooth and velvety, about 20 seconds. Be careful with hot liquids—cover partially and blend in batches if needed.
Return sauce to the pan, add drained pasta, and toss to coat evenly. Heat gently for 1-2 minutes until thoroughly warmed, but do not boil to prevent sauce separation.
Finish with freshly chopped basil or oregano. Taste again, adjust seasoning if needed. Rest the pasta for 2 minutes off heat to let flavors meld before serving.
Serve immediately with a drizzle of olive oil and a sprinkle of herbs. For an extra touch, garnish with vegan cheese or chili flakes if desired.

Let the pasta rest off heat for 2 minutes to allow flavors to settle. Finish with fresh herbs, a drizzle of olive oil, and serve immediately on warm plates.

How to Know It’s Done

Sauce should be velvety, coat the back of a spoon, with a bright, smoky aroma.
Pasta should be cooked al dente, tender yet with a slight bite, and well coated in sauce.
Pasta water should be shiny and slightly starchy, helping to adjust sauce consistency.