Creamy Vegan Tomato Pasta

This recipe for Creamy Vegan Tomato Pasta will surprise, impress, and amaze you! The coconut milk base adds a rich creaminess to the sauce that is unsuspectingly delicious. While this recipe uses tempeh for protein, you can substitute for a sausage or meat-free sausage alternative to really drive more traditional flavors. And we substituted gluten-free pasta but you’re welcome to use whichever pasta you like!

Serves: 2-3 Time: 45 minutes

Ingredients

Creamy Vegan Tomato Pasta

• 1 small yellow onion, diced
• 1 small bell pepper, diced
• 2 small carrots, small dice
• 1/2 cup broccoli, chopped
• 1/2 cup mushrooms, sliced
• 1 small yellow squash, thinly sliced
• 1/2 package tempeh, thinly sliced
• 1 15 oz. can lite coconut milk
• 2 (8 oz.) cans tomato sauce
• 1 (15 oz.) can diced tomatoes, drained and rinsed
• 1/2 box of pasta (we used gluten-free rotini)
• Salt to taste
• Black Pepper to taste
• 1/4 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 2 tsp Italian Seasoning
• 1 tsp Oregano
• Fresh Basil, chopped (for topping)
• Sprinkle of Nutritional Yeast (optional topping)

Directions

1. Begin by preparing all of your vegetables. Keep the broccoli and mushroom aside to be added later.
2. Following, in a large skillet, add about 1 Tbs of olive oil in the pan set to medium-high heat.
3. Start with sautéing the onion, bell pepper, squash, and carrot. Cook until they slightly tender, about 10 minutes, stirring frequently.
4. Then, add the mushrooms and tempeh to the pan, continuing to stir for another 5 minutes.
5. Afterward, add the broccoli, coconut milk, diced tomatoes, tomato sauce, and pasta to the pan.
6. Dash with salt and pepper, add garlic powder, cayenne, Italian seasoning, and oregano. Stir everything together.
7. Maintain the pan on medium heat for another 2-3 minutes then reduce heat to low and cover the pan with a lid.
8. The pasta should not take long to cook but stir the pan occasionally to ensure nothing is sticking to the bottom.
9. After about 10-12 minutes, everything should be thoroughly cooked through. Add a bit more water if needed for a thinner sauce.
10. Serve hot and top with freshly chopped basil. Optionally add Parmesan or nutritional yeast to garnish.
11. And there you have it, Creamy & Vegan Tomato Pasta! This dish is tasty all year round and is sure to persuade the pickiest of eaters. Keep any leftovers in the fridge for 2-4 days, but let’s be honest, there won’t be any leftovers to go around!

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