Easy Vegan Creamy Tomato Pasta

Tutorial video

Ingredients (12)

• 300 g penne pasta
• 1 medium onion, diced
• 2 cloves garlic, minced
• 400 g canned crushed tomatoes
• 200 ml unsweetened oat milk
• 1 tablespoon all‑purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and black pepper to taste
• ¼ cup fresh basil leaves, torn
• 2 tablespoons vegan parmesan cheese
• 1 cup vegetable broth (for sauté)

Nutrition (per serving)

Calories

350 kcal

Carbohydrate

60 g

Protein

10 g

Fat

6 g

Fiber

5 g

Sodium

400 mg

Calcium

150 mg

Potassium

600 mg

Iron

2 mg

Zinc

1 mg

Magnesium

50 mg

Cholesterol

0 mg

Instructions

• Bring a large pot of salted water to a boil, add the penne and cook until al dente, then drain, reserving a cup of pasta water.
• In a skillet, add the diced onion and a splash of vegetable broth; cook over medium heat until softened, about 3 minutes.
• Add the minced garlic and cook for another 30 seconds until fragrant.
• Stir in the crushed tomatoes, dried oregano, dried basil, and the flour; mix well.
• Pour in the oat milk and stir, letting the sauce simmer gently for 5‑7 minutes until it thickens, adding reserved pasta water if needed.
• Season the sauce with salt and black pepper to taste.
• Toss the cooked penne into the sauce, coating evenly; heat for 1 minute.
• Remove from heat, stir in the fresh basil leaves and vegan parmesan cheese.
• Serve immediately, garnished with extra basil and parmesan if desired.