Easy Vegan Tomato Pasta

Super easy vegan tomato pasta made with fresh ingredients. Ready in just 30 minutes, this is the perfect recipe to have at hand for busy weekday evenings.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
3 tablespoons lemon juice
(~½ lemon) 
½ teaspoon dried thyme
½ teaspoon dried basil
1 teaspoon salt
1 pound fresh tomatoes, diced
⅛ cup plant-based milk
1 teaspoon agave syrup, optional
½ pound dry pasta of choice

Instructions

Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft, about 3 to 5 minutes. Add the garlic and cook about 1 minute more, until very fragrant.
Add the lemon juice, thyme, basil and salt. Stir in the diced tomatoes. Bring the mixture to a simmer, reduce heat to medium low, cover with a lid and allow it to cook for 15 minutes, stirring occasionally.
In the meantime, prepare pasta according to package instructions.
Stir in the milk and agave syrup (if using). Bring back to a simmer and continue cooking until the sauce thickens up a bit, about 5 minutes more. Taste test and add more salt if you like.
Pour the sauce over the pasta and toss to coat. Divide onto plates and serve.

Nutrition