We are going to provide you with some cooking ideas you’ll ever need for making vegan foods with tomato-based products like tomato paste. Moreover, there will be a quick and practical recipe for a scrumptious vegan meal. Other related recipes will be also available on our website.
This quick and simple vegan creamy tomato pasta can be ready in twenty minutes and calls for just nine ingredients that are simple to locate (one is optional). The kids go crazy for it, and it’s the ideal option for a speedy meal during the week.
You’re going to adore it because: It has a very velvety texture.
It has a flavor that is rich and slightly sweet, which is a result of the reduction of coconut milk.
It is extremely popular among young people (just omit the optional red pepper flakes).
It is simple to prepare in advance and can be frozen for use as a component of incredibly speedy dinners.
It is flavorful enough to be consumed on its own or with freshly cooked pasta.
You can include any vegetables of your choice, whether they are raw or cooked, as well as olives, baby spinach, sun-dried tomatoes, or anything else.
In addition, if you are looking for straightforward vegan pasta recipes, I strongly suggest that you check out either my vegan tikka masala pasta or my spicy harissa pasta.
You can serve this pasta on its own, or you can add a straightforward green salad and some vegan garlic bread for a meal that will wow your guests but will be really simple and quick to prepare.
Components, as well as potential alternatives
This recipe for vegan creamy tomato pasta is quite straightforward, and as a result, there is not a great deal of leeway for making substitutes in it. Take a look at the list of components that is provided below.
Basil leaves fresh off the plant The fresh basil leaves actually contribute a lot of flavor to this pasta, so I wouldn’t recommend leaving them out unless you have a strong aversion to basil. Having said that, the creamy tomato pasta will still taste pretty wonderful without the fresh basil, or you may add a little bit of fresh parsley on top of it. If you are unable to obtain any fresh basil, you can use dried basil instead.
Olive oil is one of my favorite ingredients, and I find that it enhances the flavor of many different foods in a way that is both subtle and noticeable. In the event that you do not possess any olive oil, you are able to replace it with a vegan butter of high quality or a neutral-tasting cooking oil such as canola or sunflower.
Flakes of dried red pepper are not required for the dish, so omit them if you have a low tolerance for spicy foods. Although one teaspoon might seem like a lot, the coconut milk really takes away the majority of the heat, turning this dish into a lightly spiced one.
For the pasta, I like to use fusilli, but you may substitute any type of pasta that you like.
Garlic Although I am a huge lover of the garlic that is used in this dish, you are free to leave it out if you so choose.
Salt – one teaspoon may appear to be a considerable amount, but remember that it will be distributed among four to six large servings, and the sauce really need the addition of salt. If you are unsure, try adding only half of the total amount together with the tomato paste and then adding the remaining portion according to how the tomato paste tastes.
Onions are an absolute need, and if you don’t care for them, I’d recommend trying another recipe instead. If you’re not a fan of onions, try something else.
Coconut milk — do not try to replace coconut milk with another plant-based milk because, sadly, that milk will not thicken or diminish in the same manner as coconut milk does, nor will it do so as quickly. If you are trying to control your weight, feel free to substitute light coconut milk for the full-fat variety; however, you should be aware that this may cause the creamy tomato sauce to be less creamy than it should be.
Ingredients
1 kilogram of the dried pasta of your choosing
2 Tablespoons olive oil
2 medium-sized onions, cut very finely
4 cloves of garlic, cut very coarsely
1 level teaspoon of crushed red pepper (optional)
1 teaspoon salt
a tomato paste measuring six ounces (170g)
1 can coconut milk (13.5 fl oz/400ml)
a significant amount of fresh basil’
To serve (with or without): black pepper that has been freshly ground, vegan parmesan
Instructions
Peel the onions and garlic, then cut them very finely. Make some chopped basil. Bring the water for the pasta to a boil and season it generously. Prepare pasta in accordance with the directions on the package.
In a large frying pan, bring the olive oil to a temperature of medium-high. Once the heat is up, add the onions.
Fry the onions for five minutes, or until they become tender, and then add the garlic as well as the (optional) red pepper flakes. Continue to fry for a further one to two minutes, or until the garlic has a light brown color.
Fry for an additional five minutes, stirring frequently to prevent the tomato paste from burning, after which you should add the tomato paste and the salt and mix them thoroughly.
After adding the coconut milk and mixing it in, continue to simmer the mixture for another five minutes until it has thickened.
After the pasta has finished cooking, drain it and set aside one cup of the cooking liquid.
After the pasta and basil have been cooked, add them to the skillet with the sauce and toss to combine.
Add the pasta water that you have conserved a quarter cup at a time until the sauce is silky smooth but still clings to the pasta. It’s possible that you won’t need to utilize all of the water from the pasta (between half a cup to three quarters is usually enough for me).
Serve immediately, and for added flavor, top with plenty of freshly ground black pepper and vegan parmesan, if desired. Then, dig in and savor every bite!
Tips: When cooking pasta, salt the water very generously. Believe me when I say that pasta, especially basic pasta, benefits from being cooked in water that has been adequately salted.
It also cooks more evenly. I add one tablespoon of salt to the water in the pot in order to cook one pound of pasta. Don’t worry, the pasta will only take in a little portion of the salt that is in the water because it is highly absorbent.
To get a head start on cooking this vegan creamy tomato pasta, make the sauce ahead of time and store it in an airtight container in the refrigerator for up to five days, or freeze it in a freezer bag or airtight container (defrost before using). To finish the dish, simply stir in the reserved pasta water and newly cooked pasta.
You may keep mixed pasta covered and stored in the refrigerator for up to five days. To reheat the pasta, you can either do so on the stovetop (over a low to medium heat) or in the microwave (on high for three-four minutes).
To prevent the sauce from becoming too thick when warming, add a few tablespoons of water, and if necessary, add more water after the sauce has been reheated.
