Description
This One Pot Creamy Tomato Pasta is the ultimate weeknight comfort food—quick, hearty, and 100% plant-based. Made with tender penne, fire-roasted tomatoes, garlic, non-dairy cream cheese, and fresh basil, this one-pot recipe delivers bold, savory flavor in just 30 minutes. It’s an easy vegan pasta dish that satisfies every craving, with minimal cleanup required. Perfect for family dinners, meal prep, or cozy nights in, this creamy tomato pasta is sure to become a go-to favorite.
Ingredients
- 12 oz dry penne pasta
- 1.5 tablespoons olive oil
- ½ cup finely diced onion (about ½ medium)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ teaspoon red chili flakes
- 1 teaspoon dried oregano
- ½ cup dry white wine (optional)
- 15 oz can crushed tomatoes (fire-roasted or regular)
- 3 cups vegetable broth
- ½ teaspoon sea salt (more to taste)
- Fresh cracked black pepper (to taste)
- ⅓ cup non-dairy cream cheese (e.g., Miyoko’s)
- ½ cup fresh-cut basil (+ more for topping
Instructions
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Heat olive oil in a large pot over medium heat. Sauté diced onion for 2–3 minutes until translucent.
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Add minced garlic and cook for 30–60 seconds until fragrant.
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Stir in tomato paste, red chili flakes, and oregano. Cook for 30–60 seconds.).
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Add crushed tomatoes, vegetable broth, penne pasta, sea salt, and pepper. Stir to combine.
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Bring to a boil, then reduce heat to medium simmer. Cover and cook for 12–15 minutes, stirring occasionally until pasta is al dente.
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Remove from heat, stir in non-dairy cream cheese until fully melted.
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Fold in fresh-cut basil, adjust seasoning to taste, and serve hot with extra basil or vegan parmesan.
Notes
Sticking Prevention: Stir every 3–4 minutes while simmering to prevent pasta from sticking to the bottom.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: weeknight recipes
- Method: "One-Pot"
- Cuisine: Italian-American
Nutrition
- Calories: 465 kcal
- Sugar: 8g