Creamy Tomato Pasta Without Cream
This Creamy Tomato Pasta Sauce (Vegan) 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!
Servings: 6 servings
Calories: 546kcal
Equipment
Ingredients
- 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
Instructions
Cook the pasta:
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the creamy sauce and heating together and it will cook a little more).
Make the tomato sauce:
- Prep the creamy tomato sauce while the pasta is cooking. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the garlic and let it get fragrant (not even 1 minute).
- Stir in the tomato paste with the garlic and oil and combine. Keep stirring until it becomes a dark red color (2-3 minutes). Add in ½ cup of the pasta water and stir.
- Add in the coconut milk and stir to combine. Add a teaspoon of salt and pepper.
- Let the sauce simmer on medium-low heat while the pasta is cooking (sauce will be simmering for a total 10-12 minutes).
Make the garlic panko breadcrumbs:
- When the pasta cooks and sauce simmers, you could make the garlic bread crumbs.
- In a separate small skillet, heat the extra-virgin olive oil over medium-high heat.
- Add the garlic, breadcrumbs, and salt, and stir to combine. The breadcrumbs will become a nice golden brown and toasted. As soon as they are ready transfer to a serving bowl. Sprinkle on the pasta when ready to serve.
- Drain the pasta when it’s not quite al dente (reserve ½ cup of the water) and add to the skillet with the sauce. Stir to combine and let it simmer together for 1 minute. If pasta and sauce seems too thick, add a little bit of the pasta water to loosen it up.
- Spoon it out onto plate and add on the garlic breadcrumbs and whatever chopped fresh herbs and red pepper flakes (if using). Enjoy!
Notes
-
- Use a high-quality pasta for best results, as it will hold up better in the sauce.
- Make sure to reserve some of the pasta water before draining, as it helps to loosen up the sauce if needed.
- If you're not a fan of coconut milk, you can substitute with heavy cream or half-and-half for a creamier texture, if you're not vegan/dairy-free.
- If you're not vegan, for more protein-rich dish, you can add in cooked chicken, shrimp, or tofu to the pasta and sauce before serving.
- Experiment with different herbs and spices to customize the flavor of the dish. Some great options include basil, thyme, oregano, and smoked paprika.
- For a gluten-free option, use gluten-free pasta and substitute breadcrumbs with crushed gluten-free crackers or nuts.
- Don't skip toasting the breadcrumbs in garlic-infused oil, as it adds a delicious crunch and flavor to the dish.
- If you prefer more sauce, double the amount of sauce ingredients and adjust seasoning accordingly.
Nutrition
Calories: 546kcal | Carbohydrates: 64g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 52mg | Potassium: 365mg | Fiber: 4g | Sugar: 5g | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg