There’s something truly comforting about a bowl of pasta tossed in a rich tomato sauce, especially when it’s completely plant-based. Vegan tomato pasta recipes capture the heart of Italian cooking—simple, honest ingredients coming together to create pure magic.
Whether you’re a seasoned vegan or just looking to add more plants to your plate, these recipes will satisfy your cravings and impress even the pickiest eaters. With vibrant ripe tomatoes, aromatic garlic, fresh basil, and the perfect al dente noodles, you can create a meal that’s both nourishing and utterly delicious.
From creamy roasted tomato sauces to classic marinara, these vegan tomato pasta recipes prove that you don’t need dairy or meat for a memorable, mouthwatering meal. Read on to explore several irresistible vegan tomato pasta recipes that will become staples in your kitchen—and learn tips to make each one your own!
Why You’ll Love This Recipe
- Easy and Quick: Most of these recipes are ready in under 30 minutes, making them perfect for busy weeknights.
- Budget-Friendly: Tomato-based pasta sauces use affordable pantry staples that are easy to find year-round.
- Nutritious and Satisfying: Packed with vitamins from tomatoes, fiber from whole grain pasta, and healthy fats from olive oil.
- Family-Friendly: Kids and adults alike love the comforting familiarity of tomato pasta!
- Customizable: Adapt the recipes to suit your taste—add more veggies, swap pasta shapes, or make it gluten-free.
- Freezer-Friendly: Many of these sauces can be made ahead and frozen for future meals.
Ingredients
Below is a basic ingredient list for a classic vegan tomato pasta. For each recipe variation, see the listicle section further down!
| Ingredient | Amount | Notes |
|---|---|---|
| Pasta (spaghetti, penne, or fusilli) | 400g (14 oz) | Use whole wheat or gluten-free as preferred |
| Olive oil | 2 tbsp | Extra virgin for best flavor |
| Onion | 1 medium, finely chopped | Yellow or white |
| Garlic cloves | 3, minced | Adjust to taste |
| Canned crushed tomatoes | 800g (28 oz) | Use fire-roasted for a smoky twist |
| Tomato paste | 2 tbsp | For extra richness |
| Dried oregano | 1 tsp | |
| Dried basil | 1 tsp | |
| Red pepper flakes | 1/2 tsp | Optional, for a kick |
| Fresh basil | Handful, torn | For garnish |
| Salt & black pepper | To taste |
Equipment
- Large pot (for boiling pasta)
- Large skillet or saucepan (for making the sauce)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Colander (for draining pasta)
- Measuring cups and spoons
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds.
- Add Tomatoes: Stir in tomato paste, cook for 1 minute, then add crushed tomatoes. Season with oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally.
- Adjust Consistency: If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Taste and adjust seasoning as needed.
- Combine Pasta & Sauce: Add drained pasta to the skillet and toss until well coated. Cook together for 1-2 minutes so the pasta absorbs the sauce.
- Finish & Serve: Remove from heat. Stir in fresh basil. Serve hot, garnished with extra basil and a drizzle of olive oil if desired.
Tip: For an extra creamy sauce, blend half of the sauce before tossing with pasta. This gives a velvety texture without any dairy.
Tips & Variations
- Add More Veggies: Toss in sautéed mushrooms, bell peppers, zucchini, or spinach for extra nutrients and flavor.
- Protein Boost: Stir in cooked lentils, white beans, or crumbled tofu for a heartier meal.
- Go Gluten-Free: Use your favorite gluten-free pasta for a celiac-friendly version.
- Roasted Tomato Sauce: Roast fresh tomatoes, garlic, and onions in the oven, then blend for a smoky homemade sauce.
- Spicy Arrabbiata: Increase the red pepper flakes and add a pinch of smoked paprika for a fiery kick.
- Creamy Tomato Pasta: Blend in a few soaked cashews or a splash of coconut milk for a luscious, creamy sauce. Or try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a dairy-free alternative!
- Herb Swap: Experiment with fresh parsley, thyme, or rosemary for different aromatic profiles.
- Make Ahead: The tomato sauce can be refrigerated for up to 5 days or frozen for 3 months.
“The beauty of vegan tomato pasta is its flexibility—use what you have, and don’t be afraid to improvise!”
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 340 |
| Protein | 10g |
| Carbohydrates | 64g |
| Fat | 6g |
| Saturated Fat | 1g |
| Fiber | 8g |
| Sodium | 620mg |
| Potassium | 960mg |
| Vitamin C | 25% DV |
| Iron | 15% DV |
Nutrition values are approximate and will vary with pasta type and added veggies/proteins.
Serving Suggestions
- With a side salad: Serve with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
- Garlic bread: Pair with crunchy vegan garlic bread or try the Vegan Bread Machine Recipe for Soft, Delicious Loaves for a homemade touch.
- As a pasta bake: Layer leftovers in a casserole, sprinkle with vegan cheese, and bake until golden.
- With roasted veggies: Add a medley of roasted seasonal vegetables on the side.
- Meal prep: Portion out into containers for easy grab-and-go lunches.
- For a special dinner: Pair with a glass of red wine and finish with a vegan dessert like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Vegan Tomato Pasta Recipes: 5 Delicious Variations
Ready to expand your repertoire? Here are five irresistible vegan tomato pasta recipes, each with its own character and flavor twist.
Whether you want something quick and classic or bold and gourmet, you’ll find the perfect dish right here.
Classic Vegan Marinara Pasta
This is the foundation of every tomato pasta lover’s dreams—simple, bright, and comforting. Perfect with spaghetti or penne, and just as good served cold as leftovers.
- Ingredients: Pasta, canned crushed tomatoes, onion, garlic, olive oil, dried oregano, dried basil, salt, black pepper, fresh basil.
- Instructions: Follow the core recipe above. Optionally, add a pinch of sugar if your tomatoes are overly acidic. Toss with hot pasta and garnish generously with basil.
Roasted Cherry Tomato & Garlic Pasta
Roasting cherry tomatoes brings out their sweetness and creates an intensely flavorful sauce. This recipe is a summer favorite and works beautifully with short pasta shapes.
- Ingredients: 500g cherry tomatoes, 5 garlic cloves (left whole), 3 tbsp olive oil, salt, black pepper, 400g pasta, fresh basil.
- Instructions: Preheat oven to 200°C (400°F). Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until blistered. Squeeze roasted garlic from skins, mash, and toss everything with hot pasta. Finish with basil.
“Roasted tomato sauces are a wonderful way to use up ripe garden tomatoes—and the flavor is unbeatable.”
Creamy Vegan Tomato Basil Pasta
For a luxurious, dairy-free twist, this recipe blends tomato sauce with soaked cashews or coconut milk, creating a creamy texture that clings to every noodle.
- Ingredients: Follow basic recipe, plus 1/2 cup soaked raw cashews (or 1/2 cup coconut milk).
- Instructions: After simmering the sauce, blend with cashews or coconut milk until smooth. Return to pan, heat gently, and toss with pasta. Top with extra fresh basil.
Want more creamy vegan sauces? Check out this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes!
Spicy Vegan Arrabbiata
Arrabbiata sauce is all about fiery heat and bold tomato flavor. It’s a favorite among spice lovers and perfect for quick weeknight dinners.
- Ingredients: Pasta, 2 cans crushed tomatoes, 4 garlic cloves, 1 tbsp olive oil, 1-2 tsp red pepper flakes, salt, parsley or basil.
- Instructions: Sauté garlic and red pepper flakes in olive oil until fragrant. Add tomatoes, simmer 15 minutes, season, and toss with pasta. Garnish with fresh parsley or basil.
Vegan Tomato & Lentil Bolognese
For a hearty, protein-rich alternative, this bolognese swaps meat for lentils and mushrooms, simmered in a robust tomato sauce.
- Ingredients: 1 cup dried brown or green lentils, 1 onion, 2 carrots, 1 celery stalk, 200g mushrooms, 3 garlic cloves, 2 cans diced tomatoes, 2 tbsp tomato paste, 2 tsp dried Italian herbs, 2 tbsp olive oil, salt, black pepper, 400g pasta.
- Instructions: Sauté onion, carrots, celery, and mushrooms until soft. Add garlic, cook 1 min. Stir in tomato paste, then lentils, tomatoes, herbs, salt, and pepper. Simmer 25-30 minutes or until lentils are tender. Toss with pasta.
For even more plant-based comfort food, see these Vegetable Alfredo Recipes for Creamy, Healthy Dinners.
Conclusion
Vegan tomato pasta recipes are proof that you don’t need animal products to enjoy comforting, flavorful meals. With just a few wholesome ingredients, you can whip up dishes that are as satisfying as they are healthy.
From the sweet tang of roasted cherry tomatoes to the bold heat of arrabbiata and the nourishing comfort of lentil bolognese, there’s a vegan tomato pasta recipe here for every mood and occasion. Don’t hesitate to mix and match ingredients, try new herbs, or add your favorite veggies for a personal touch.
We hope these recipes inspire you to get creative in the kitchen and share the joy of plant-based meals with friends and family.
Looking for more vegan inspiration? Check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals, or try a batch of this Vegetarian Swiss Chard Recipes for Healthy Meals for even more plant-based goodness.
Happy cooking!
📖 Recipe Card: Vegan Tomato Pasta
Description: A simple and flavorful vegan pasta dish featuring ripe tomatoes, garlic, and fresh basil. Perfect for a quick weeknight dinner.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 12 oz (340 g) dried spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 can (14 oz/400 g) crushed tomatoes
- 1 cup cherry tomatoes, halved
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves, torn
- 2 tbsp nutritional yeast (optional, for serving)
Instructions
- Cook spaghetti according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 3 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add crushed tomatoes, cherry tomatoes, oregano, red pepper flakes, salt, and pepper.
- Simmer sauce for 10 minutes, stirring occasionally.
- Toss cooked pasta with tomato sauce until well coated.
- Remove from heat and stir in fresh basil.
- Serve with nutritional yeast sprinkled on top, if desired.
Nutrition: Calories: 380 kcal | Protein: 11 g | Fat: 7 g | Carbs: 68 g
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