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Vegan Creamy Tomato Pasta
Prep 5 minutes
Cooking 15 minutes
Total 20 minutes
Makes 3 -4 servings

Equipment

  • 1 stick blender or a food processor or blender will work, too

Ingredients
 

  • 300-400 g pasta of your choice
  • 2-3 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 3-4 tomatoes ripe, mature, see notes for substitution
  • ½ teaspoon dried oregano, thyme and rosemary each
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable stock paste or 1-2 teaspoon instant stock or ½ teaspoon salt
  • 3 tablespoon vegan cream or more as needed
  • 15 cherry tomatoes cut in half, optional
  • fresh basil and vegan parmesan to garnish, optional

Instructions
 

  • Dice the onion, mince the garlic, and cut the tomatoes into cubes or chunks.
  • Heat olive oil in a saucepan. Once the oil is hot, add the onion, garlic and tomatoes and fry over medium heat until the onion turns translucent (about 3-4 minutes).
  • Add the herbs, salt/vegetable stock (whichever you prefer for seasoning) and tomato paste. If using tinned tomatoes, add them now. Bring to a simmer before lowering the heat a little bit. Keep simmering, with the lid on, for about 10 minutes.
    Meanwhile, start cooking the pasta.
  • Blend the tomato sauce with a stick blender (or a blender of choice) until smooth and creamy. Add the cream and stir it through.
  • Drain and rinse the pasta once cooked and add to the saucepan. Coat the pasta with the sauce making sure it's covered well. Add more salt and pepper to taste.
  • Serve hot and garnish with fresh basil and maybe some vegan Parmesan. I love adding some fresh cherry tomatoes, too.

Notes

Tomatoes: replace tomatoes with 1 tin of crushed or diced tomatoes (400g).