Description
A rich and flavorful creamy tomato garlic pasta that’s easy to make and perfect for a comforting weeknight dinner. Made with simple ingredients and packed with taste, this vegan-friendly dish is both satisfying and delicious.
Ingredients
- 8 oz pasta (spaghetti or any of choice)
- 1 tablespoon olive oil
- 4–5 garlic cloves, minced
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1 cup coconut milk (or any plant-based milk)
- 1/2 cup pasta water (reserved)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chili flakes, oregano, basil, salt, and black pepper. Stir to combine.
- Mix in the tomato paste and cook for 1-2 minutes to reduce its raw flavor.
- Pour in the coconut milk and stir well to form a creamy sauce. Let it simmer for 2-3 minutes.
- Add the cooked pasta and reserved pasta water. Toss everything together until the pasta is well coated.
- Let it cook for another 2 minutes so the sauce thickens slightly and clings to the pasta.
- Garnish with fresh herbs if desired and serve hot.
Notes
- Use any pasta of your choice – gluten-free pasta works well too.
- Adjust spice level by increasing or skipping the chili flakes.
- Coconut milk adds creaminess, but you can use any plant-based milk.
- Add vegetables or plant-based protein for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
