Creamy Vegan Tomato Basil Pasta (30-Minute One-Pot Meal)
This creamy vegan tomato basil pasta comes together in just 30 minutes using one pot. It's rich, comforting, and completely dairy-free — perfect for busy weeknights when you need a quick, satisfying dinner.
Why You’ll Love This Creamy Vegan Tomato Basil Pasta
If you’ve been craving a bowl of creamy, comforting pasta but want to keep it plant-based, this recipe is for you. It’s rich, velvety, and bursting with fresh tomato and basil flavor — all made without any dairy. The secret? A combination of canned coconut milk and raw cashews that blend into a luscious cream sauce. Plus, everything cooks in one pot, which means less cleanup and more time to relax. Ready in just 30 minutes, this is the kind of dinner that makes weeknights feel special.
🛒 Ingredients Checklist
- 8 oz penne or other short pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk
- 1/3 cup raw cashews, soaked in hot water for 15 minutes
- 1/4 cup fresh basil leaves, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional, for cheesy flavor)(optional)
How to Make Creamy Vegan Tomato Basil Pasta
This recipe comes together in one pot, which makes it incredibly easy. Start by cooking the pasta in salted water until al dente. While the pasta cooks, you’ll make a quick creamy tomato sauce using coconut milk and soaked cashews. The cashews add richness without any dairy. Once the pasta is done, drain it (reserve a little pasta water) and toss it with the sauce. Finish with fresh basil and a sprinkle of nutritional yeast for that extra savory kick.
Creamy Vegan Tomato Basil Pasta
🥕Ingredients
Tap to check off as you go
- 8 oz penne or other short pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk
- 1/3 cup raw cashews, soaked and drained
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional)
📋Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- 3
Add crushed tomatoes, coconut milk, and soaked cashews to a blender. Blend until completely smooth and creamy.
- 4
Pour the tomato-cashew mixture into the skillet with the garlic. Stir in salt, pepper, and nutritional yeast if using. Simmer over low heat for 5 minutes, stirring occasionally.
- 5
Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
- 6
Remove from heat and stir in fresh basil. Serve immediately, garnished with extra basil and a sprinkle of nutritional yeast.
💡 Pro Tips
- •Soak the cashews in hot water for at least 15 minutes to ensure they blend into a silky smooth sauce.
- •If you don't have a high-speed blender, soak the cashews longer (30 minutes) or use cashew butter instead.
- •For a nut-free version, substitute the cashews with 1/4 cup of raw sunflower seeds (soaked) or an extra 1/4 cup of coconut milk.
Nutrition per serving
Pro Tip for Extra Creaminess
For an even creamier sauce, add the soaked cashews and coconut milk to the blender with the tomatoes and blend for a full 60 seconds. This ensures the sauce is silky smooth with no graininess.
Customization Ideas
This recipe is incredibly versatile. You can add a handful of spinach or kale for extra greens — just stir them in at the end so they wilt. For a protein boost, toss in some cooked chickpeas or vegan Italian sausage. If you like a little heat, add red pepper flakes when you sauté the garlic. You can also swap the penne for any pasta you have on hand, like fusilli, farfalle, or spaghetti.
Serving Suggestions
This creamy vegan pasta pairs wonderfully with a simple side salad dressed with lemon vinaigrette or some crusty bread for soaking up every last drop of sauce. For a complete meal, serve alongside roasted vegetables like broccoli or asparagus. A glass of your favorite red wine would be the perfect companion.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some liquid as it sits, so when reheating, add a splash of water or vegetable broth to bring back the creamy consistency. Reheat gently in a skillet over low heat or in the microwave in 30-second intervals, stirring in between. You can also freeze this pasta for up to 3 months — just thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
❓ Frequently Asked Questions
I hope you love this creamy vegan tomato basil pasta as much as we do! It’s become a staple in our weekly dinner rotation — quick, comforting, and totally plant-based. If you give it a try, I’d love to hear how it turned out. Leave a comment below or tag me on social media with your creations. Happy cooking!
Written by
Elena HarperI'm Elena, a home cook turned recipe developer. On Cooking Word, I share simple, bold-flavored meals that bring people together.
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