Super easy vegan tomato pasta made with fresh ingredients. Ready in just 30 minutes, this is the perfect recipe to have at hand for busy weekday evenings.
This is one of those recipes that you can make in half an hour, with only the most basic ingredients you probably already have at hand. Plus, it stores beautifully in the fridge for a quick lunch or dinner whenever you don’t feel like cooking.
Ingredients You’ll Need to Make This Easy Vegan Tomato Pasta
Olive oil – use high quality virgin olive oil to sauté the onion and garlic.
Onion – use either brown or white onion, finely chopped.
Garlic – no pasta recipe is complete without the garlic flavour and aroma. The recipe calls for three cloves, but you can add more if you like the taste.
Lemon juice – pairs well with garlic and tomatoes, and gives the pasta a touch of freshness.
Thyme and basil – go perfectly with tomatoes. If you have any fresh herbs at hand, you can use those as well.
Salt – to season the pasta water and for the sauce.
Fresh tomatoes – use any kind of tomatoes you like, as long as they’re diced into equal-sized pieces. If you’re using cherry tomatoes, it’s enough to just cut them in half.
Plant-based milk – any type will do, but milk higher in fat (such as full-fat soy milk) tends to give the sauce the best consistency.
Agave syrup – a touch of sweetness goes great with the sauce.
Pasta – I love to use long pasta in this recipe, such as spaghetti or fettuccine, but you can go with any type of pasta you want.
How to Make Easy Vegan Tomato Pasta
Step One
Start by cooking the chopped onion and garlic in olive oil until fragrant.
Step Two
Add lemon juice, dry herbs and, finally, chopped fresh tomatoes. Use high quality fresh tomatoes for a more flavoursome sauce.
Step Three
Cook for 15 minutes, stirring occasionally. Right before it’s done, add a splash of almond milk and a teaspoon of agave syrup.
Step Four
Pour over cooked pasta of your choice, and enjoy hot, cold or reheated.
Easy Tomato Pasta Q&A
How long does it keep?
You can store this tomato pasta in an airtight container in the refrigerator for up to 3 days. You can then easily reheat it in the microwave, but it’s just as delicious eaten cold. This is perfect as an on-the-go lunch.
Does it freeze?
I wouldn’t recommend freezing this recipe.
Can I use canned tomatoes?
Yes. If you’re using canned tomatoes, you might need to reduce the cooking time, though, to make sure the sauce reaches just the right consistency.
What kind of pasta should I use?
Whichever you prefer. I like to make this with long pasta, such as spaghetti or fettuccine, but it works great with other types of pasta as well, such as fusilli, rotini, or penne.
More Delicious Vegan Pasta Recipes
- Vegan Spaghetti Carbonara
- One-Pot Spinach Tomato Pasta Recipe
- Creamy Garlic Pasta with Green Peas
- Basic Pasta with Cherry Tomato Sauce
- Pesto Pasta Salad
- Vegan Lemon Pasta
Click here for a complete list of vegan pasta recipes.
Easy Vegan Tomato Pasta
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons lemon juice
(~½ lemon)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon salt
- 1 pound (450g) fresh tomatoes, diced
- ⅛ cup (30g) plant-based milk
- 1 teaspoon agave syrup, optional
- ½ pound (225g) dry pasta of choice
Instructions
- Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft, about 3 to 5 minutes. Add the garlic and cook about 1 minute more, until very fragrant.
- Add the lemon juice, thyme, basil and salt. Stir in the diced tomatoes. Bring the mixture to a simmer, reduce heat to medium low, cover with a lid and allow it to cook for 15 minutes, stirring occasionally.
- In the meantime, prepare pasta according to package instructions.
- Stir in the milk and agave syrup (if using). Bring back to a simmer and continue cooking until the sauce thickens up a bit, about 5 minutes more. Taste test and add more salt if you like.
- Pour the sauce over the pasta and toss to coat. Divide onto plates and serve.
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