Easy Creamy Vegan Pasta (NO Cashews!)
Super simple and delicious easy creamy vegan pasta that's made with NO cashews, ready in about 20 minutes, creamy but NOT heavy, and perfect for a quick weeknight family dinner
Ingredients
- a couple splashes veggie broth or 2 tbsp oil
- 1/2 cup chopped sweet onion
- 2 tsp fresh minced garlic or about 2 cloves
- 1 (28 ounce) can whole peeled San Marzano tomatoes I use and recommend Cento
- 1/2 cup canned full-fat coconut milk use the thick cream on top
- a handful of fresh chopped basil
- 1 tbsp nutritional yeast
- 1 tsp Italian seasoning
- 1/4 tsp salt, plus more to taste
- pepper to taste
- 8 oz pasta of choice
Instructions
- Add a couple splashes of veggie broth (or a couple tbsp of oil) to a large pan and turn the heat to medium-low. Add the chopped sweet onion and saute for about 5-7 minutes. Then, add the fresh chopped garlic and saute for another 2 minutes. Add a little more broth if needed.
- Next, add your San Marzano tomatoes to the pan, but only the tomatoes, do not add the liquid from the can! Simply grab each tomato by hand and then squeeze (to break it up) over the pan. Do this for all the tomatoes in the can and then set the liquid aside. Use a wooden spoon to break up the rest of the tomatoes if needed. Be careful when squeezing the tomatoes, it can get a little messy!
- After you add the tomatoes to the pan, add your chopped basil and then let this gently simmer over low heat for about 6-8 minutes, stirring occasionally.
- Then, add in your coconut milk (use the thick cream from the can) and gently simmer again over low heat for about 5-7 minutes, stirring occasionally until thickened. Make sure to not overcook, you don't want to cook out too much of the liquid.
- Add all your seasonings (nutritional yeast, Italian seasoning, salt and pepper), taste test and serve with 8 oz of pasta. Enjoy!