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5
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Vegan Creamy Tomato Coconut Pasta
How to makke Vegan Creamy Tomato Coconut Pasta – One that is ridiculously easy to make and mess around with, if you're into vegan, creamy pastas!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
Italian, Vegan
Keyword:
creamy tomato pasta, vegan pasta recipes, vegan tomato pasta
Servings:
4
Calories:
526
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
2.5
Cups
Pasta
4
Tablespoons
Olive Oil
1
Heaped Tablespoon
Chopped Garlic
2
Tablespoons
Tomato Paste
2.5
Cups
Fresh Tomato Puree
(about 8 medium ripe tomatoes)
1
Teaspoon
Pepper Powder
Salt to taste
250
ml
Coconut Cream
¼
Cup
Chopped Basil Leaves
(tightly packed)
Red chilli flakes for garnishing
(optional)
Instructions
Cook the pasta with salted water according to the package instructions.
Drain pasta and rinse it with cold water to avoid further cooking. Drain completely and set aside.
Heat olive oil in a sauté pan and add finely chopped garlic and stir for a minute.
Add tomato paste (if using) and give it a stir.
Add tomato puree, salt and pepper.
Mix and cook the sauce over a medium – low flame for about 10-12 minutes or until the sauce thickens. Don’t forget to stir it occasionally.
Once it is thick, add in coconut cream and mix everything until well combined.
Add chopped basil leaves and let it simmer for another 3-4 minutes.
Add the drained pasta to the sauce and combine it well.
Video
Notes
You can add a tablespoon of sugar to the sauce to cut down the acidity of tomatoes.
Nutrition
Calories:
526
kcal
|
Carbohydrates:
45
g
|
Protein:
10
g
|
Fat:
37
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Sodium:
268
mg
|
Potassium:
827
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
734
IU
|
Vitamin C:
18
mg
|
Calcium:
73
mg
|
Iron:
4
mg