Creamy Tomato Vegan Pasta

Ingredients: – 8 oz (225g) pasta (such as penne, spaghetti, or fettuccine) – 2 tablespoons olive oil – 3 cloves garlic, minced – 1 small onion, finely chopped – 1 can (14 oz/400g) diced tomatoe

– 1 can (14 oz/400ml) coconut milk (full fat for creamiest results) – 2 tablespoons tomato paste – 1 teaspoon dried basil – 1 teaspoon dried oregano – Salt and pepper, to taste

Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Prepare Sauce: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.

Add Tomatoes: Add the diced tomatoes (with their juices) to the skillet, and stir to combine with the onion and garlic.

Simmer Sauce: Pour in the coconut milk and tomato paste, and stir until well combined. Add the dried basil, dried oregano, salt, pepper, and red pepper flakes (if using), and stir to incorporate the seasonings into the sauce.

Cook Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

Combine Pasta and Sauce: Once the sauce has thickened to your desired consistency, add the cooked pasta to the skillet. Toss the pasta with the sauce until it's well coated, adding a splash of reserved pasta water if needed to loosen the sauce.

Serve: Remove the skillet from the heat. Taste and adjust the seasoning, if necessary. Serve the creamy tomato vegan pasta hot, garnished with fresh basil or parsley, if desired.

Enjoy: This creamy tomato vegan pasta is delicious on its own or paired with a side salad and crusty bread. Enjoy this comforting and satisfying meal!