Creamy Tomato Pasta

5 from 4 votes

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!

Prep Time5 mins

Cook Time13 mins

Total Time18 mins

Course: Entrees

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 291kcal

Author: Kathy Carmichael

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
½ teaspoon kosher salt plus more as needed
¼ teaspoon freshly ground black pepper plus more as needed
28 ounces crushed tomatoes
2 Tablespoons Italian seasoning
½ cup white wine I used Chardonnay

Plant-based milk creamy mixture

½ cup oat milk or plant-based milk of choice
2 Tablespoons flour of choice I used chickpea flour
2 Tablespoons nutritional yeast

Garnish

½ 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 the 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 it in a colander, and add it 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.

Nutrition