Creamy Vegan Pink Pasta

Bright, creamy, and surprisingly simple, this pink sauce pasta blends tangy crushed tomatoes with velvety plant-based cream, making it ideal for busy weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

8 oz pasta (e.g., spaghetti or penne) Choose high-quality durum wheat or bronze-cut shapes.
1 cup canned crushed tomatoes Look for brands with no added sugar.
1 cup coconut cream or cashew cream For a smooth texture, use well-blended cashew cream.
2 cloves garlic, minced Adds aroma and depth.
1 tablespoon olive oil Use extra-virgin for better flavor.
Salt to taste Salt at the pasta water stage and again at the end.
Black pepper to taste Freshly ground is recommended.
Fresh basil for garnish Torn basil leaves enhance aroma.

Method

Cooking the Pasta

Cook the pasta according to package instructions until al dente in a pot of salted boiling water.
Drain the pasta, reserving a small cup of pasta water to adjust the sauce later.

Preparing the Sauce

In a large skillet, heat the olive oil over medium heat and add minced garlic.
Cook garlic for 30–60 seconds until fragrant, stirring to avoid scorching.
Stir in the crushed tomatoes and bring to a simmer for 2–3 minutes.
Lower the heat and mix in the coconut or cashew cream until well combined.

Combining Pasta and Sauce

Add the cooked pasta to the skillet and toss to coat evenly.
If the sauce seems too thick, add small amounts of the reserved pasta water to loosen.
Heat for another minute to absorb sauce.

Serving

Serve warm, garnished with fresh basil and a drizzle of olive oil if desired.

Notes

Store leftovers in an airtight container for 3–4 days or freeze for up to 2 months. Ensure to cool before sealing to avoid condensation.