Vegan Pasta with Creamy Tomato-Coconut Sauce

So amazingly tasty, it could win you a marriage proposal!

This is not merely pasta—it’s a love letter to vegan decadence, a dish so swoon-worthy that it might be the catalyst for wedding proposals! Imagine perfectly cooked whole wheat linguine, each strand tenderly smothered in a rich tomato-coconut sauce that’s decadent enough to feel luxurious but light enough to leave you wanting more. The sauce—a magical combination of sweet cherry tomatoes, pungent garlic, and hot chili flakes—obtains its irresistible creaminess from coconut milk, while nutritional yeast and melty vegan cheese contribute that crave-worthy umami depth that’s so reminiscent of traditional Italian cuisine.

Each forkful is a symphony of textures and tastes:

👉 The tender chew of al dente linguine pairs with the silky sauce

👉 Succulent bursts of roasted cherry tomatoes cut through the richness

👉 Fresh basil leaves give a bright, herbal finish that lifts the entire dish

👉 A slow, subtle kick of chili lingers long enough to keep things exciting

Why You’ll Love This Recipe

🍅 Creamy without dairy: Coconut milk + nutritional yeast create velvety richness.

🌶️ Subtle heat: Red chili flakes add a flirty kick (adjust to taste!).

🕒 Ready in 25 minutes: Faster than ordering takeout.

💚 Nutrient-packed: Whole wheat pasta + veggie-loaded sauce.

🧀 Cheesy option: Add vegan cheese for extra indulgence.

Ingredients

(Serves 4)

For the Pasta

👉 16 oz whole wheat linguine (or regular linguine)

👉 1 tbsp olive oil (optional)

👉 1 red onion, diced

👉 1 red onion, diced

👉 4 cloves garlic, minced

👉 1 cup cherry tomatoes, halved

👉 2 tsp Italian seasoning

👉 1 tsp red chili flakes (or to taste)

👉 1 tsp salt

👉 ¼ tsp black pepper

For the Sauce

👉 2 tbsp nutritional yeast

👉 2 tbsp tomato paste

👉 ¾ cup vegetable broth

👉 1 cup coconut milk (full-fat for creaminess)

👉 ½ cup vegan cheese, shredded (optional)

👉 ½ cup pasta water (reserved)

To Garnish

👉 1 handful fresh basil, torn

👉 Optional: Extra chili flakes, vegan Parmesan

Instructions

📌 Step 1: Cook the Pasta

👉 Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.

📌 Step 2: Sauté Aromatics

👉 Heat olive oil in a deep pan over medium heat.

👉 Add onion and cook for 3-4 mins until soft.

👉 Add garlic, cherry tomatoes, Italian seasoning, chili flakes, salt, and pepper. Cook for 2 mins until fragrant.

📌 Step 3: Make Sauce

👉 Stir in tomato paste and cook for 1 min to deepen flavor.

👉 Pour in vegetable broth, scraping up any browned bits.

👉 Add coconut milk, nutritional yeast, and vegan cheese (if using). Simmer for 5 mins.

📌 Step 4: Combine

👉 Toss cooked pasta with sauce, adding pasta water as needed to coat evenly.

📌 Step 5: Serve

👉 Garnish with fresh basil and extra chili flakes.

Serving Suggestions

🥖 With bread: Garlic bread for sauce-dipping.

🥗 Lighter option: Serve with arugula salad.

🍷 Date-night upgrade: Pair with roasted asparagus and vegan white wine.

Storage Tips

🗄️ Fridge: Keeps for 3 days (sauce thickens—loosen with water).

❄️ Freezer: Freeze sauce alone for 1 month.

Frequently Asked Questions

💬 Too spicy?

Omit chili flakes or reduce to ¼ tsp.

💬 No coconut milk?

Use cashew cream or silken tofu blended with water.

💬 Gluten-free?

Use GF pasta and check broth labels.

Final Thoughts

This pasta is creamy, dreamy, and worthy of any celebration—whether it’s date night, self-care night, or just Tuesday!

👉 Tag @VeganEatsAndTreats if you make it—I’ll feature your creation!