30-Minute Dairy Free Creamy Tomato Pasta
A rich and creamy tomato pasta dish made without dairy, perfect for those avoiding lactose or following a vegan diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 400g pasta of your choice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 800g canned tomatoes
- 1 tbsp tomato paste
- 200ml coconut milk
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until softened.
- Stir in canned tomatoes and tomato paste. Simmer for 10 minutes.
- Add coconut milk, basil, oregano, salt, and pepper. Simmer for another 5 minutes.
- Blend the sauce until smooth. Return to the pan.
- Toss the cooked pasta in the sauce. Garnish with fresh basil.
Notes
- Use full-fat coconut milk for a creamier texture.
- Add chili flakes for a spicy kick.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://bibodo.com/dairy-free-creamy-tomato-pasta-recipe/