Creamy Tomato Basil Pasta

Pasta tossed in a silky tomato, garlic, and basil sauce made creamy with coconut cream. A fast vegan dinner for weeknights or casual entertaining.

Instructions

1. 1

   Bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente according to the package directions, then reserve 1 cup (240 ml) of the pasta water before draining.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, if using, and cook for 30-60 seconds, stirring, until fragrant but not browned.

3. 3

   Add the crushed tomatoes, salt, and black pepper. Bring to a gentle simmer and cook over medium to medium-low heat for 5-7 minutes, stirring occasionally, until the sauce looks slightly thickened and the raw tomato smell has cooked off.

4. 4

   Lower the heat to medium-low and stir in the coconut cream and nutritional yeast. Cook for 2-3 minutes, stirring, until the sauce is smooth, lightly creamy, and uniform in color.

5. 5

   Add the drained pasta to the skillet and toss over low heat until well coated. Splash in 1/4-1/2 cup (60-120 ml) reserved pasta water as needed until the sauce loosens and clings to the pasta.

6. 6

   Turn off the heat and fold in the basil. Taste and adjust with more salt or black pepper if needed.

7. 7

   Serve immediately, topped with extra basil. If the pasta tightens up before serving, loosen it with another small splash of warm pasta water.

Tips for the Best Creamy Tomato Basil Pasta

• Do not brown the garlic; if it turns dark golden, the sauce can taste bitter. Lower the heat and stir constantly once the garlic hits the oil.
• Use full-fat coconut cream, not refrigerated coconut milk beverage. If your coconut cream is very thick, whisk it before adding so it blends smoothly into the tomatoes.
• Reserve the pasta water every time. The starch helps the dairy-free sauce emulsify and coat the pasta instead of separating.
• For a less noticeable coconut flavor, choose an unsweetened coconut cream with no added flavoring, or use an equal amount of unsweetened oat cream if you prefer.
• Short pasta like penne holds the sauce well, but spaghetti works too. Cook whichever shape you choose just to al dente so it finishes in the sauce without getting soft.
• The basil should go in off the heat to keep its fresh flavor and bright color.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce, as it thickens when chilled. Freezing is possible for up to 1 month, though the sauce may separate slightly; stir well when reheating.

Frequently Asked Questions

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