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!
– 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
What ingredients are in the crispy garlic breadcrumb topping? The flavorful topping comes together with just 3 ingredients: – extra-virgin olive oil-the better quality oil you use, the more flavor the topping will have – garlic-I have a jar of freshly minced garlic in my fridge (always!) – breadcrumbs-use regular breadcrumbs or panko (I used panko)
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). months).
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