tinygreenforkWhen you want something warm and tasty that just hits the spot, it’s hard to top a good tomato pasta. This basic dish made with simple ingredients has really proven itself over time. It’s comforting because it’s familiar, but there’s still room to get creative so you never get bored of it.
This easy, tasty meal can be on your kitchen table any night of the week or even served as a fun weekend lunch. As we walk through making this recipe, I’ll share some tips I’ve picked up that really take this from boring to fab. Think velvety sauces clinging to hearty pastas, with all those bright flavours coming together in harmony and it reminds us home cooks that you don’t need fancy ingredients or techniques to end up with soul-satisfying comfort food. Sometimes keeping it simple is the most elegant and memorable way to eat well.
I also want to mention that I decided to use canned chopped tomatoes for this tomato pasta recipe because it’s easy and you can use them in all kinds of things. Fresh tomatoes taste amazing but the canned ones always turn out the sauce the same, with a thick and tasty flavour in every bite.
As far as topping it off, I went with parsley because it looks nice and tastes light and fresh next to the bold tomatoeyness of the sauce. The green colour looks good on the pasta too and so whether you grab some canned tomatoes or sprinkle on some parsley, all the ingredients in this classic recipe are supposed to work together and bring out the best flavours.
So grab an apron and lets have some kitchen fun as we explore how to create a fresh easy tomato pasta dish. A little how-to cooking adventure with a crazy delicious reward!
Vegan Tomato Pasta
Description
This recipe is made with chopped canned tomatoes, rich coconut milk, sautéed aromatics like onion and garlic, and bright fresh parsley. With each bite, you get a harmony of textures – the creaminess of the coconut milk, the tomato’s slight chunkiness, the smooth pasta.
Ingredients
Instructions
- Finely chop the onion, garlic and parsley.
- In a saucepan add about one litre of water, heavily salt the water a bring it to a boil. Add the pasta and let it boil for 10 minutes or according to the packet instructions. Drain the pasta and set it aside.
- In a frying pan add the vegan butter, let it melt and add the onion and garlic and cook for a few minutes until translucent.
- Add the chopped tomatoes and slowly add the coconut milk and silken tofu. Stir frequently, season with salt, dried basil and pepper and cook for a few minutes until it tastes good.
- Using and immersion blender blend the sauce until smooth.
- Add the pasta and make sure it’s fully covered in the sauce.
- Garnish with fresh parsley and serve.
Video
Notes
- You can switch up this recipe however ya want – use different milk instead of coconut, more or less garlic and onion, whatever tastes good to you.
- If you’re meal preppin’, let the pasta cool completely before stickin’ it in airtight containers or freezer bags and store it in the freezer for up to 3 months. When you’re ready to eat thaw the frozen stuff overnight in the fridge. Gently reheat on the stove over medium heat, stirring every so often ’til its hot. Might need to add some milk or water to loosen up the sauce as it reheats.
- You can store leftovers in the fridge for 3 or 4 days. Stick it in an airtight container so it stays fresh.
- For more flavour, throw in some dried herbs – oregano, basil, thyme. Or shake in some red pepper flakes if you want a little kick.
