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Vegan Creamy Tomato Pasta

This vegan creamy tomato pasta features a velvety sauce made by simmering crushed tomatoes with garlic and blending in silken tofu for richness. The dish boasts a smooth, luscious texture and vibrant flavor, coated beautifully on al dente pasta. It’s a quick, comforting meal that’s both plant-based and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (rigatoni or penne) sturdy shapes that hold sauce well
  • 1 tablespoon olive oil good quality extra virgin preferred
  • 3 cloves garlic freshly crushed or minced
  • 28 oz canned crushed tomatoes preferably fire-roasted for depth
  • 1 cup silken tofu blended to create creaminess
  • 1 tablespoon fresh basil chopped just before serving
  • to taste salt for seasoning
  • to taste black pepper freshly ground

Equipment

  • Large pot
  • Large Skillet
  • Wooden spoon
  • Blender

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the crushed garlic and sauté for about 30 seconds, until fragrant and just beginning to turn golden.
  3. Add the canned crushed tomatoes to the skillet. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and smells roasted and vibrant.
  4. Meanwhile, place the silken tofu in a blender with a pinch of salt and blend until completely smooth and creamy, about 30 seconds.
  5. Reduce the heat of the tomato sauce to low. Pour in the blended tofu and stir thoroughly to combine, creating a silky, velvety sauce. Let simmer for 2 minutes to meld flavors.
  6. Taste the sauce and adjust seasoning with salt and pepper as needed. Just before serving, stir in chopped fresh basil for a bright, peppery aroma.
  7. Add the cooked pasta to the skillet with the sauce. Toss gently to coat each piece evenly and cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce.
  8. Remove from heat and let sit for 2 minutes. Serve hot, garnished with extra basil or a sprinkle of nutritional yeast if desired. Enjoy this cozy, velvety vegan pasta!