Easy Creamy Vegan Pasta Sauce

– 1 lb pasta I used penne, but use whatever short pasta you prefer – 2 Tablespoons extra-virgin olive oil – 1 tablespoon minced garlic – 1 6 oz can tomato paste – 1 14 oz can coconut milk full fat or reduced fat – salt – Freshly ground pepper to taste – Fresh parsley or basil chopped (optional) – Hot pepper flakes – Crispy Garlic Breadcrumbs – 2 Tablespoons extra-virgin olive oil – 1 teaspoon minced garlic – ½ cup panko breadcrumbs or regular breadcrumbs

Cook Time: 15  min


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prep Time

5 mins


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This Vegan Creamy Tomato Pasta is a totally dairy-free pasta recipe made with coconut milk. The simple sauce comes together in minutes with pantry ingredients. With a crispy garlic panko topping, each bite is irresistible!

Which coconut milk should I use in a vegan sauce? You may find full or reduced fat coconut milk, and either one is perfect for the recipe. I used full fat and I always shake the can before opening it. You can find the coconut milk in a can in any market (in my markets, it’s typically in the Asian section).

Can I use panko or regular breadcrumbs? Yes, you could use either one. You could even make your own breadcrumbs with some leftover bread. What is panko? Panko originated in Japan and have long been used in Asian cuisine. Panko is a dry, crustless white bread that is flaked and then dried. Panko bread crumbs have a drier and flakier texture than ordinary breadcrumbs, so they absorb less oil. Panko produces food that is lighter in texture and crunchier in taste.


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