Whenever it's cold outside and I need comfort food, I always make creamy tomato pasta. Pasta, no matter how it's prepared, gives me a warm feeling inside. But, nothing tastes better than eating a creamy tomato pasta recipe!
I don't know about you, but I love making quick and easy recipes. For that reason, I often pick a recipe to make during the week on my busiest day. As a matter of fact, today was such a day.
Even though it doesn't rain in Arizona often, today the storms rolled in, and it actually hailed, leaving an inch of slush on the ground. Of course, it melted within minutes, but the day was gloomy and cold.
So, cold, rainy, and busy turned into a great excuse to make my creamy tomato pasta recipe.
What ingredients are needed for this creamy tomato pasta?
Even though tomato pasta may seem simplistic, the combination of ingredients and creamy component gives it a tasty flare.
- Dry short pasta, such as penne
- Yellow onion
- Garlic
- Mushrooms (optional)
- Red pepper flakes (optional)
- Sea salt, plus more as needed
- Freshly ground black pepper, plus more as needed.
- Crushed tomatoes
- Oat Milk
- Nutritional Yeast
- Flour (gluten-free or whole wheat)
- White wine
- Basil leaves
- Vegan Parmesan cheese
A quick and easy dinner in under 20 minutes...
I don't know about you, but I'm always grateful if I can make dinner in under 20 minutes. And that includes prep time. Often, I find myself inundated with chopping and prepping food. Sometimes, however, I don't have time or don't feel like doing it.
For that reason, I try to make and share many quick and easy meals for busy people. As a mom, I understand how time gets away from us. And, let's not forget all the other responsibilities we have in life.
In fact, each week, based on my schedule, I plan at least one easy meal. Then, I make sure I have leftovers as well for at least one lunch. Sometimes, an easy meal creates several meals, which is always a bonus.
How to make the creamy tomato pasta sauce
Because I love mushrooms, I added sliced portobello mushrooms to my garlic and onions as part of the sauce. This, however, is optional. A typical creamy tomato sauce does not necessarily include mushrooms, but any vegetables can be added for a little more veggie love.
Making the creamy part of the tomato pasta sauce...
Instead of using nuts to make this sauce creamy, combine plant-milk (I used oat milk), nutritional yeast, and flour.
Italian and French style recipes often call for white wine in the ingredient list. It's used to de-glaze the pan or add a complex, acidic flavor to dishes.
Once the sauce thickens, add the cooked noodles, chopped basil, and Vegan Parmesan Cheese! You won't believe the incredible flavors!
Of course, I served this delicious creamy tomato pasta with Italian Chopped Salad and Vegan Garlic Bread!
If you adore easy, vegan pasta recipes, try these great pasta dishes...
- Fajita Pasta
- Lemon Pasta
- Bruschetta Pasta
- Buffalo Chicken Pasta
- Easy One-Pot Meals
- Cajun Pasta Salad
- Pesto Pasta with Mushrooms
- Enchilada Pasta
- Vegan Pasta Primavera
- One-Pot Tomato Basil Pasta
- Vegan Fettuccine Alfredo
Creamy Tomato Pasta
Quick and easy, creamy tomato pasta is a tubular pasta bathed in a creamy, oil-free, nut-free pink sauce. Topped with fresh basil and vegan parmesan cheese, creamy tomato pasta is made in under 20 minutes!
Ingredients
- 1 pound dry tubular pasta, such as penne
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces thinly sliced portobello mushrooms (or mushrooms of choice) (optional)
- Pinch red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 (28-ounce) can crushed tomatoes
- 2 Tablespoons Italian seasoning
- 1/2 cup white wine (I used Chardonnay)
Plant-based milk creamy mixture
- 1/2 cup oat milk (or plant-based milk of choice)
- 2 Tablespoons flour of choice (I used chickpea flour)
- 2 Tablespoons nutritional yeast
Garnish
- 1/2 cup chopped fresh basil leaves
- Vegan Parmesan cheese, for serving
Instructions
- Combine oat milk, nutritional yeast, and flour in a blender.
- Blend until smooth, and set aside.
- Cook pasta according to package directions in a separate pan.
- In a pot, saute onions and garlic until onions are translucent.
- Then add mushrooms (if using) and cook until browned.
- Add crushed tomatoes, Italian seasoning, red pepper flakes, salt, pepper, and white wine.
- Stir and heat on medium until the tomato mixture begins to boil.
- Then, whisk in the creamy plant-milk mixture, and reduce heat to low.
- The sauce will thicken as it cooks.
- When the pasta is done cooking, drain in a colander, and add to the creamy tomato sauce.
- Now turn the heat off, and stir the pasta into the sauce.
- Add the chopped basil and vegan parmesan cheese.
- I suggest serving with an Italian Salad and crusty bread.
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Nutrition Information
Yield
8 servingsServing Size
1Amount Per Serving Calories 171Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 179mgCarbohydrates 31gFiber 3gSugar 3gProtein 7g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Raj Bharadia
I made your tomato creamy pasta and loved it! So beautiful and warm on a cold Toronto evening! Thanks Kathy! Shhh! I am pasta fanatic!
Kathy Carmichael
Raj, I'm so glad you enjoyed the pasta dish. Thank you so much for the feedback. I appreciate it.