Vegan Creamy Tomato Pasta Sauce

Vegan Creamy Tomato Pasta SauceAn easy vegan creamy tomato pasta sauce recipe that’s budget-friendly using simple canned ingredients (or fresh if you have), spices and herbs.

Using up shelf-stable ingredients doesn’t need to be boring and bland. In this recipe, I’ll show you how to make delicious creamy tomato pasta using only canned ingredients. All it takes is a little creativity and love to turn canned food into a gourmet meal for your family to enjoy.Creamy Tomato Pasta Sauce with Nutritional Yeast

VEGAN CREAMY TOMATO PASTA

DAIRY-FREE | NUT-FREE | GLUTEN-FREE

This easy, family-friendly meal is a quick way to get dinner together using all things shelf-stable. Using affordable and accessible ingredients can be decadent and delicious and no one will know that your secret weapon was a can opener.

VEGAN CREAMY TOMATO SAUCE

To get this recipe together, you can use any pasta you like. Dried pasta is an affordable shelf-stable staple that everyone needs to stock in their pantry at all times. Just boil pasta according to package directions and toss with this creamy rosé sauce for a velvety, filling, comforting meal to enjoy while gathered with your loved ones, or on a Skype date with someone far away.

Related Recipe: Easy Vegan Rosé Pasta (One-Pot Recipe)fork in Vegan Creamy Tomato Pasta

VEGAN CREAMY TOMATO PASTA SAUCE INGREDIENTS

This recipe has the following basic ingredients:

KITCHEN EQUIPMENT I USED:

Related Recipe: Walnut Pasta SauceStirring Vegan Creamy Tomato Sauce

5.0 from 2 reviews
Vegan Creamy Tomato Pasta Sauce
 
Prep time
Cook time
Total time
 
This easy, family-friendly meal is a quick way to get dinner together using all things shelf-stable. Using affordable and accessible ingredients can be decadent and delicious and no one will know that your secret weapon was a can opener.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Instructions
  1. In a blender add canned tomatoes, tomato paste, 1 cup chickpeas, nutritional yeast, garlic powder, and onion powder, and blend until smooth. If you are using diced tomatoes you can blend everything but the tomatoes.
  2. Transfer creamy tomato sauce to a medium saucepan, and heat over medium-high heat.
  3. Add oregano, basil, sweetener, salt, and pepper to taste. If you want a spicier sauce, you can add red pepper flakes now.
  4. Meanwhile, cook the pasta in a large stockpot of generously-salted water according to package instructions. Reserve 1 cup of cooking liquid and drain.
  5. Continue cooking the sauce until it reaches a simmer.
  6. Reduce heat to medium-low, and simmer for up to 30 minutes until it has partially reduced.
  7. Stir in the artichoke hearts, capers and ½ cup whole chickpeas.
  8. Taste, and season with salt & pepper, if needed.
  9. When your sauce is ready, combine the drained pasta with a few scoops of the sauce and gently toss, add pasta water as needed to help coat the noodles, and create a velvety sauce.
  10. Serve immediately, garnished with your desired toppings.
Nutrition Information
Calories: 371.5 Fat: 4.9g Saturated fat: 0.5g Trans fat: 0g Carbohydrates: 70g Sugar: 13.3g Sodium: 1096mg Fiber: 14g Protein: 16.1g Cholesterol: 0mg
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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3 Comments

  • Meghan Sheehy says:

    This recipe was awesome!!!! So easy and I loved using chickpeas over nuts to make it creamy. It was very flavorful and so satisfying. I added some liquid smoke once when I was craving a bit of a smokey flavour – with or without…so dang good!! Thanks so much for all you do! I’m a faithful Insta follower and just love your furbabies and the great life you have given them. Thanks again and will be sharing!

  • Hannah says:

    Thanks for the recipe I really like that it’s less expensive as it uses chickpea vs cashews! I’m going to try it now, what do I do with the reserved liquid from the drained chickpeas (aquafaba), and the 1 cup reserved liquid from the cooked pasta? Add it to the sauce?
    Thanks!

  • Kari says:

    Kind of made this tonight. I didn’t add in the artichoke, capers, or extra whole chickpeas. I just did the first few steps with the blending of the chickpeas and the tomatoes, paste, and seasonings. I’ve made tomato sauce with lentils before, but I like this better.

    The chickpeas and tomatoes blended together gave it a thick texture that my husband and I both loved! I don’t want to say it was meaty, because I’ve never liked a meaty texture (haven’t ate meat or meat substitutes since I was very young), but maybe it is? My Italian husband said the texture reminded him of an old-school sauce he used to have in Italy growing up but didn’t embellish because he knows I wouldn’t like to hear that it tastes meaty. Lol. Regardless, it’s going to be a regular around here.

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