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Creamy Vegan Tomato Pasta

This dish features a velvety, plant-based tomato sauce made by simmering crushed tomatoes with garlic and nutritional yeast, then blending part of it for extra creaminess. Tossed with al dente pasta and fresh basil, it offers a comforting yet light meal with a bright, rich flavor and smooth texture.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta such as spaghetti or penne
  • 1 tablespoon olive oil good quality extra virgin preferred
  • 3 cloves garlic fresh, minced
  • 28 ounces canned crushed tomatoes bright and flavorful
  • 3 tablespoons nutritional yeast adds cheesy umami flavor
  • to taste salt and pepper adjust to preference
  • 1/4 cup fresh basil chopped, for garnish
  • reserved cup pasta water for adjusting sauce consistency

Equipment

  • Large pot
  • Deep skillet or saucepan
  • Blender or immersion blender
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a deep skillet over medium-low heat. Add the minced garlic and cook gently until fragrant and golden, about 1 minute, being careful not to burn it.
  3. Pour in the crushed tomatoes and stir to combine. Let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens slightly and fills your kitchen with a rich, tomato aroma.
  4. Stir in the nutritional yeast, along with salt and pepper to taste. Carefully remove half of the sauce and transfer it to a blender or use an immersion blender to puree until smooth, creating a velvety, creamy texture. Return the blended sauce to the skillet and stir to combine.
  5. Adjust the sauce's consistency by adding a splash of the reserved pasta water if it appears too thick or if you want a silkier finish. Stir well to incorporate.
  6. Add the drained pasta to the skillet with the sauce. Toss gently to coat each piece evenly, allowing the sauce to cling and thicken around the pasta, about 1-2 minutes.
  7. Finish by stirring in chopped fresh basil and drizzling with a little more olive oil for richness. Serve immediately with extra basil on top for a fresh, vibrant touch.

Notes

For extra creaminess, stir in a splash of plant-based cream or coconut milk at the end. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and reheated gently on the stove.