Description
A rich, dairy-free Italian-American pasta dish using coconut milk and nutritional yeast for a velvety tomato sauce. Whole wheat linguine pairs with cherry tomatoes, garlic, and aromatic basil for a wholesome, indulgent plant-based meal.
Ingredients
16 oz whole wheat linguine
1 tbsp olive oil (optional)
1 medium red onion, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1 (13.5 oz) can full-fat coconut milk
2 tbsp nutritional yeast
Salt, to taste
Black pepper, to taste
2 cups cherry tomatoes, Leave whole
2 tbsp fresh basil, chopped
1/4 cup vegan cheese shreds (optional)
2 tbsp lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
Heat olive oil (if using) in a large skillet over medium heat. Sauté red onion and garlic until softened (3-4 minutes). Add tomato paste and cook until darkened and aromatic (5-6 minutes).
Pour in coconut milk and stir to combine. Season with nutritional yeast, salt, and pepper. Simmer for 4-5 minutes until slightly thickened.
Add cooked pasta to the skillet, tossing to coat in the sauce. If the mixture is too thick, gradually add reserved pasta water until desired consistency is reached.
Fold in cherry tomatoes, fresh basil, and vegan cheese (if using). Squeeze in lemon juice just before serving for brightness.
Notes
For oil-free version, substitute 1 tbsp water for the olive oil
Gluten-free option: Use gluten-free fused pasta instead of whole wheat linguine
Tomato paste reduction is critical for developing umami
Pasta water is essential for binding the sauce to the noodles
Add chili flakes for a spicy variation
- Prep Time: 10
- Cook Time: 20
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Stovetop cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg