Go Back
+ servings
Print Recipe
No ratings yet

This Vegan Creamy Tomato Pasta

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!
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Italian
Keyword: dairy free, pasta, vegan
Servings: 2
Author: Lora


  • 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


  • 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).
  • While the pasta is cooking, prep the creamy tomato sauce.
  • 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).
  • 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!
  • 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.