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creamy tomato coconut pasta vegan

Creamy Tomato Coconut Pasta (Vegan)

This creamy tomato coconut pasta is rich, smooth, and full of flavor without any dairy. Coconut milk blends with tomatoes and sun dried tomatoes to create a silky sauce that coats every bite of pasta. Easy, cozy, and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

For the pasta:
  • 12 oz penne pasta or rigatoni
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1/2 cup chopped sun dried tomatoes oil-packed or soaked dried tomatoes
  • 1 can 14 oz crushed tomatoes
  • 1/2 cup tomato paste
  • 1 cup full-fat unsweetened coconut milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili flakes optional
Salt to taste
  • Black pepper to taste
  • Fresh basil leaves for garnish
  • 2 tablespoons vegan Parmesan optional, for topping

Method
 

Cook the pasta.
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Before draining, save 1/2 cup of pasta water. Drain and set aside.
Cook the onion.
  1. Heat olive oil in a large skillet over medium heat. Add chopped onion. Cook for 3–4 minutes until soft and slightly golden.
Add garlic.
  1. Stir in minced garlic. Cook for 30 seconds. Do not let it brown.
Add sun dried tomatoes.
  1. Stir in chopped sun dried tomatoes. Cook for 1–2 minutes to release flavor.
Build the tomato base.
  1. Add crushed tomatoes and tomato paste. Stir well until smooth. Let it simmer for 5–7 minutes so it thickens slightly.
Make it creamy.
  1. Pour in the coconut milk. Stir until fully combined. The sauce will turn a creamy coral color. Add oregano, chili flakes (if using), salt, and pepper.
Simmer.
  1. Let the sauce simmer gently for 5 minutes. If it feels too thick, add a splash of reserved pasta water.
Combine pasta and sauce.
  1. Add cooked pasta directly into the skillet. Toss until evenly coated in sauce.
Serve.
  1. Top with fresh basil and vegan Parmesan if desired. Serve warm.

Notes

  • Use full-fat unsweetened coconut milk for the best texture. Light coconut milk makes the sauce thinner.
  • Taste the sauce before serving. Tomatoes need enough salt to shine.
  • If the sauce thickens too much while sitting, add a splash of warm water when reheating.
  • You can swap penne for rigatoni or spaghetti. Short pasta holds the sauce best.
  • For extra richness, stir in a tablespoon of vegan butter at the end.