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Close up on a bowl containing a vegan creamy tomato pasta with a spoon in the noodles as well. There is a second bowl of noodles in the background and a smaller bowl with more of the crispy panko cheesy topping.

Vegan Creamy Tomato Pasta (Pink Sauce Pasta)

This quick and easy vegan creamy tomato pasta recipe is the ultimate last minute plant-based weeknight dinner. It comes together under 20 minutes, uses mostly pantry ingredients and a great meal that all your family will love, even your picky kids (or picky grown-up partner!).
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings 3
Author plantbasedjess


  • 12 oz short pasta of your choice - cooked al dente
  • ½ cup panko breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tsp dried basil
  • tsp garlic powder
  • ½ tsp salt

For the sauce

  • 2-3 clove of garlic
  • 15 oz crushed tomatoes
  • 15 oz canned coconut milk - full or reduced fat
  • 2 tbsp nutritional yeast
  • 1 tsp salt - or to taste


  • Cook the noodles accordingly to the packaging (keep al dente).
  • Make the cheesy breadcrumbs by combining the panko, nutritional yeast, garlic powder, salt and dried basil in a small bowl. Set aside.
  • Warm up a large non stick pan and cook the garlic for about 30-60 seconds (in a little oil if you want). Stay around and don't let the garlic burn. Then, add the crushed tomatoes, coconut milk, nutritional yeast and salt and stir to combine. Keep cooking for about 10 minutes, uncovered, while stirring often. The sauce should reduce to roughly half of its original volume, but will still look thin, this is what you want.
  • Add the cooked pasta to the sauce and combine. Remove from the heat and serve topped with the cheesy panko. Enjoy!



  • Store any leftovers in a covered container for up to 4 days in the fridge. 
  • Make this recipe gluten-free by using gluten-free noodles and a gluten-free panko breadcrumbs.