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Creamy Vegan Tomato Pasta With Fresh Herbs

Vegan Creamy Tomato Pasta With Herbs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 ounces pasta of choice
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 cans 14 ounces each crushed tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 cup canned coconut milk
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Cook the pasta according to package instructions.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the diced onion and sauté until translucent.
  4. Stir in the minced garlic and cook for 1-2 minutes.
  5. Add crushed tomatoes and balsamic vinegar; stir well.
  6. Pour in the coconut milk and stir to combine.
  7. Season with oregano, basil, salt, and pepper.
  8. Let the sauce simmer for 10-15 minutes.
  9. Combine the cooked pasta with the sauce.
  10. Adjust seasoning and serve with fresh basil on top.