Best Ever Vegan Creamy Tomato Pasta With Vegan Parm

Why you’ll love this recipe

I love this recipe because it gives me a creamy pasta dish without using any dairy, yet it still tastes rich and comforting. I also like that the ingredients are simple and easy to keep on hand, so I can make it without much planning. The homemade vegan parmesan adds texture and flavor, and I can adjust the spice level depending on what I am in the mood for. Since it is ready so quickly, I find it ideal for lunch, dinner, or even a last-minute meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta:

• 8 oz pasta of choice
• 1 cup canned crushed tomatoes, or jarred marinara will work
• 2 tbsp olive oil
• 2–3 cloves garlic, minced
• 2 tsp Italian seasoning (1.5 tsp if using jarred marinara)
• 1/4 cup nutritional yeast
• 1/2 large avocado
• salt and pepper, to taste
• 1/2 cup reserved pasta water
• optional: red pepper flakes

For the vegan parmesan:

• 1/4 cup raw cashews
• 2 tbsp hemp seeds
• 1.5 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/8 tsp garlic powder

Directions

I start by making the vegan parmesan. I add the cashews, hemp seeds, nutritional yeast, sea salt, and garlic powder to a food processor and pulse until a fine crumb forms. I make sure not to over-process it, because I want a crumbly texture instead of a paste. Any extra can be stored in the refrigerator.

Next, I cook the pasta according to the package directions and reserve 1/2 cup of the pasta water just before draining. I always salt the pasta water well because it gives the final dish much better flavor.

While the pasta cooks, I heat a large pan over medium heat. Once the pan is hot, I add the olive oil and lower the heat. I stir in the minced garlic, then add the crushed tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if I want a little heat. I let the sauce simmer gently for about 10 minutes, stirring from time to time.

After that, I transfer the warm tomato mixture to a blender. I add the avocado and nutritional yeast, then blend everything until the sauce is smooth and creamy. I pour in some of the reserved pasta water as needed to loosen the sauce.

Finally, I combine the creamy tomato sauce with the cooked pasta and toss everything together. I add more reserved pasta water if needed until the texture looks just right. I finish the dish with a generous sprinkle of vegan parmesan and serve it right away.

Servings and timing

I make this recipe for 2 servings, and it takes about 20 minutes from start to finish. That includes preparing the vegan parmesan, cooking the pasta, simmering the sauce, and blending everything into a creamy finish.

Variations

I like to change this recipe depending on what I have in my kitchen. Sometimes I use jarred marinara instead of crushed tomatoes for an even faster version. I also like adding spinach, kale, or sautéed mushrooms for extra vegetables. When I want more protein, I mix in chickpeas or white beans. For a spicier version, I add more red pepper flakes. I also enjoy trying different pasta shapes, since short pasta and long noodles both work well with this creamy sauce.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat the pasta, I like to do it gently on the stove over low heat with a splash of water to loosen the sauce. I can also use the microwave, stirring halfway through so the pasta heats evenly. Since pasta absorbs sauce as it sits, I usually add a little liquid during reheating to bring back the creamy texture.

FAQs

Can I use jarred marinara instead of crushed tomatoes?

Yes, I can use jarred marinara instead of crushed tomatoes. I just reduce the Italian seasoning slightly, since marinara already has added seasoning.

Can I make the vegan parmesan ahead of time?

Yes, I like making the vegan parmesan in advance. I keep it in the refrigerator so it is ready to sprinkle over pasta, salads, or roasted vegetables.

What does the avocado do in the sauce?

I use avocado to make the sauce creamy and smooth without dairy. It gives the pasta a rich texture while keeping the recipe fully vegan.

Can I make this recipe nut-free?

I can make the pasta sauce as written without any problem, but the vegan parmesan contains cashews. To make the whole recipe nut-free, I would replace the parmesan with a seed-based topping or simply leave it off.

What pasta works best for this recipe?

I can use almost any pasta I like. I enjoy penne, fusilli, spaghetti, and fettuccine because they all hold the creamy tomato sauce well.

Conclusion

I love how this vegan creamy tomato pasta delivers big flavor with very little effort. The sauce is smooth, rich, and comforting, and the vegan parmesan gives it a delicious savory finish. When I need a fast meal that still feels homemade and satisfying, this is one of my favorite recipes to make.