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Creamy Vegan Tomato Pasta

This vegan tomato pasta features a silky, rich sauce made entirely from cooked vegetables and pantry staples, avoiding nuts and soy. The dish comes together through simmering, blending, and tossing, resulting in a smooth, velvety texture with vibrant tomato flavor. Perfectly coated pasta creates an indulgent yet healthy comfort food with a bright, inviting appearance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chopped ripe tomatoes
  • 1 cup cooked cauliflower or cashews for creaminess
  • 1 cup cooked carrots adds subtle sweetness
  • 4 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 400 g spaghetti or penne cooked al dente
  • 1/2 cup vegetable broth or water for blending and thinning sauce
  • to taste salt and pepper
  • 1 lemon lemon or vinegar for brightness
  • basil fresh basil chopped, for garnish

Equipment

  • Large pot
  • Blender
  • Sauté pan
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start by heating 2 tablespoons of olive oil in a sauté pan over medium heat until it shimmers and fills your kitchen with a fragrant aroma.
  2. Add the minced garlic to the pan, cooking for about 30 seconds until it becomes fragrant and slightly golden, but not browned.
  3. Stir in the chopped ripe tomatoes and cook for 10 minutes, smashing them gently with the back of a spoon as they soften and release their juices, filling the pan with a bubbling, fragrant sauce.
  4. While the sauce simmers, cook your pasta in a large pot of salted boiling water until just al dente, about 8-10 minutes. Drain, reserving a cup of pasta water for later.
  5. In a blender, combine the cooked cauliflower or cashews, cooked carrots, and vegetable broth. Blend until smooth and creamy, about 1 minute, then season with a pinch of salt and pepper.
  6. Pour the blended vegetable mixture into the simmering tomato sauce, stirring well to incorporate, and cook for another 5 minutes until the sauce is glossy and slightly thickened.
  7. Add the cooked pasta to the sauce, tossing gently to coat all the noodles evenly. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
  8. Squeeze fresh lemon juice over the pasta and stir in chopped basil for a burst of brightness and fresh aroma.
  9. Taste the pasta and adjust seasoning with more salt, pepper, or lemon as needed. Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.

Notes

Feel free to experiment with different vegetables like roasted red peppers for smoky depth, or add chili flakes for a spicy kick. Using fresh basil at the end keeps the dish vibrant and fragrant.