Vegan Creamy Tomato Pasta

6 Servings
25 min

Vegan Creamy Tomato Pasta is the perfect solution for a meatless Monday that uses staple pantry ingredients. This Creamy Tomato Sauce uses just 6 simple ingredients (including the oil, salt, and pepper!). The secret ingredient to make it creamy while also keeping it dairy-free and vegan… a can of coconut milk! Toss the sauce with your favorite pasta and don’t forget the crispy bread crumbs on top! Just 3 pantry ingredients to make this crispy topping that makes this pasta recipe anything but boring.

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Recipe details

  • 6  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Vegan Creamy Tomato Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 6oz can tomato paste
  • 1 14oz can coconut milk (full fat or reduced fat)
  • salt and pepper (to taste)
  • Dried parsley, red pepper flakes, garlic salt etc. (Optional: other spice ideas that you can add. Use what you have on hand. )

Crispy Garlic Breadcrumbs

  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup panko bread crumbs
  • salt and pepper


Creamy Tomato Pasta

Set a large pot of water to boil and cook the pasta according to the package directions. Before draining the pasta, save about 1/2 cup of the pasta water.
In a large, deep skillet heat the olive oil over medium-high. Add the garlic and sauté for 30 seconds to 1 minute until fragrant. Add the entire can of tomato paste, stir and cook until dark red. Add the coconut milk, a pinch of salt and pepper and continue to stir while cooking.
Once the sauce is smooth is combined, allow to simmer for about 5 minutes. Taste, and adjust seasonings if needed. I love using just salt and pepper, but you can also add a pinch of red pepper flakes or a sprinkle of dried herbs.
Lower the heat and fold in the drained pasta. If needed, add a little bit of the pasta water to loosen up the sauce.

Crispy Garlic Bread Crumbs

While the tomato sauce is simmering. Make the bread crumbs.
In a small skillet, heat the olive oil over medium-high heat. Add the garlic, bread crumbs and a pinch of salt and pepper.
Reduce the heat to medium-low. Stir and toast the bread crumbs for 2-3 minutes until the bread crumbs are golden brown and fragrant. Be careful not to burn. Immediately either sprinkle the bread crumbs over the pasta or pour into a bowl. You don’t want to keep the bread crumbs in the hot skillet because they may burn.


  • Leftovers can be stored in the fridge for up to 5 days.

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