This easy Vegan Cream Cheese Tomato and Basil Pasta is a delicious and quick plant-based dinner made with healthy ingredients and easy-to-find ingredients. It comes together quickly, about a 30 minute meal, and can be made gluten-free using a gluten-free pasta like lentil or chickpea high protein pasta.
Vegan meals don’t need to be complicated or require hours in the kitchen or a ton of ingredients. I’m a very busy mom and most days I want quick and easy, but still flavorful, wholesome and delicious. This vegan tomato pasta is one pot and made with cream cheese, spinach and fresh basil is exactly that! My daughter, Olivia, also loved it so much.
The dairy-free vegan cream cheese is the star here in this dish and is what takes it up a level from just a standard tomato sauce. Pairing it with onion, garlic, spinach and basil makes it flavorful and fresh.
Serve this over your favorite pasta, either wheat or gluten-free, such as lentil or chickpea pasta for a higher plant-based protein meal!
INGREDIENTS NEEDED
You will only need 10 main ingredients: (full measurements and instructions below on the recipe card)
- Low-sodium vegetable broth
- White or yellow onion
- Garlic
- Dairy-free vegan cream cheese: I used Miyoko’s
- Tomatoes
- Pure maple syrup: This helps to balance out the acidity of the tomatoes and you only need a little
- Red pepper flakes
- Italian seasoning: I use my homemade blend
- Fresh Spinach
- Fresh basil
- Pasta of choice
- If you would like a cheesy touch, top with my vegan Lemon Parmesan Cheese.
MORE EASY VEGAN PASTA RECIPES
- Vegan Sundried Tomato Pasta
- Pimento Cream Sauce
- 20 Minute Vegan Alfredo
- Vegan Roasted Red Pepper Sauce
- Creamy Chili Sauce with Zucchini and Spinach
- Nut-free Vegan Cheese Sauce and Mac āNā Cheese
- Florentine Lemon Sauce and Pasta
If you love this Vegan Cream Cheese Tomato and Basil Pasta, please leave a review and rating below! I love hearing from you and appreciate the support!
Vegan Cream Cheese Tomato and Basil Pasta
Ingredients
- 10-12 ounces pasta of choice, wheat or gluten-free
- 1/2 cup (120g) low-sodium vegetable broth
- 3/4 cup (120g) finely diced white or yellow onion
- 4 extra large garlic cloves, minced
- 1/3 cup (80g) dairy-free plain cream cheese (I used Miyoko's)
- 2 cups (480g) chopped tomatoes with sauce OR tomato puree/passata
- 1 teaspoon pure maple syrup, up to 2 teaspoons if needed (helps to balance out the acidity of the tomatoes)
- 1 teaspoon Italian seasoning, store-bought or my homemade blend
- 1/4 - 1/2 teaspoon red pepper flakes, 1/2 teaspoon will make it pretty spicy
- 2 large handfuls fresh spinach
- salt and pepper, to taste
- 1 handful fresh basil leaves, roughly chopped
Instructions
- Start cooking your pasta first, so it is ready when the sauce is finished, as the sauce comes together quickly.
- To a large pan, add the broth over medium heat. Once hot, add the onion 1 and simmer 5-8 minutes, stirring occasionally until tender. Add the garlic and cook another minute.
- While the veggies are cooking, add the chopped tomatoes to a blender and blend until smooth. This will create a smoother sauce. (Alternatively, just use premade tomato sauce).
- Pour the sauce over the veggies and add the cream cheese at this time as well. Stir until the cheese is blended into the tomato sauce.
- Add the syrup, Italian seasoning, red pepper flakes and stir until mixed.
- Add the spinach and stir just until wilted. Remove from the heat.
- Taste and add salt and pepper, to taste and any more syrup, if needed to balance the acidity of the tomatoes.
- Stir in the fresh basil and serve immediately over cooked pasta. If you would like a cheesy touch, top with my Lemon Parmesan Cheese.
I made this recipe yesterday. It was SO easy and SO good. And the entire family ate it, which is a huge win for me! Two of them are picky, so anytime I can find something everyone will eat, I’m super happy. Like many of your recipes, this was easy to follow, good for you, and very tasty! Thank you!
This makes me so happy to hear Brenda, thank you so much for the awesome review!!