Creamy Tomato Pasta | Vegan



Tomato pasta is such a staple meal for many (myself included), but I’ve been trying out a few different ways to make tomato pasta a bit more interesting and this is it! I never thought to add cream cheese before, but it really makes all the difference! If you want a delicious creamy sauce rather than a standard tomato marina sauce, then hopefully you'll love this recipe as much as I do!


Serves: 2

- 120g pasta (I used linguine)
- 1 tbsp olive oil
- 2 heaped tsp garlic
- 1/2 tin chopped tomatoes
- 2 tsp dried oregano
- 1 tbsp chopped fresh basil (plus more for garnish)
- 1 tsp dried chilli flakes (or more if you like spice)
- pinch of salt
- 1/2 tsp pepper
- 1 vegetable stock cube mixed with 100ml water
- 1 tbsp tomato purée
- 1 tbsp vegan cream cheese

1. Cook your pasta with a pinch of salt.
2. While the pasta is cooking, heat the olive oil in a large pan with garlic and cook for 1 minute on medium heat.
3. Add the chopped tomatoes, oregano, basil, salt and pepper, chilli flakes, vegetable stock and tomato purée. Stir and allow everything to cook for around 5 minutes.
4. Whisk the cream cheese into the sauce and simmer.
5. The sauce should finish cooking around the same time as the pasta, so take 2 tbsp of pasta water and add it to the sauce, stir again and simmer the sauce while you drain the pasta.
6. Add the pasta to the sauce and stir until fully coated.
7. Dish the pasta up into two bowls and top with some extra basil.


What's your favourite pasta dish?

Love Always,
Shannon x

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