Vegan Creamy Tomato Shells Recipe
Introduction
This Vegan Creamy Tomato Shells recipe is a simple, comforting dish perfect for a quick weeknight dinner. Combining tender pasta shells with a rich, plant-based creamy tomato sauce, it’s both satisfying and delicious.
Ingredients
- 1 cup pasta shells
- 2 cups tomatoes, chopped
- 1/2 cup plant-based cream
Instructions
- Step 1: Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- Step 2: In a saucepan, combine the chopped tomatoes and plant-based cream. Stir and heat gently until the sauce is warm and smooth.
- Step 3: Add the cooked pasta shells to the sauce, stirring gently to coat them evenly. Serve warm.
Tips & Variations
- Use fresh basil or oregano to enhance the sauce flavor.
- Try adding sautéed garlic or onion for extra depth.
- For a thicker sauce, simmer the tomatoes longer before adding cream.
- Swap plant-based cream with coconut cream for a different twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of shells?
Yes, any short pasta like penne, rigatoni, or farfalle works well with this creamy tomato sauce.
Is it possible to make this recipe gluten-free?
Absolutely. Use gluten-free pasta shells or any gluten-free pasta variety to keep it gluten-free.
PrintVegan Creamy Tomato Shells Recipe
A simple and delicious Vegan Creamy Tomato Shells recipe featuring tender pasta shells coated in a rich, plant-based creamy tomato sauce. Perfect for a quick and satisfying vegan meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Pasta
- 8 oz pasta shells
Sauce
- 2 cups fresh or canned tomatoes, chopped
- 1 cup plant-based cream (such as cashew cream or coconut cream)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or dried Italian herbs (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Prepare the creamy tomato sauce: In a medium skillet over medium heat, heat olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped tomatoes and cook for 5-7 minutes until the tomatoes break down and create a sauce base.
- Add the plant-based cream: Stir in the plant-based cream to the tomato sauce and cook for an additional 2-3 minutes, stirring constantly, until the sauce is creamy and heated through. Season with salt, pepper, and optional herbs to taste.
- Combine pasta and sauce: Add the drained pasta shells to the skillet with the creamy tomato sauce. Stir gently to coat the pasta evenly with the sauce.
- Serve: Plate the creamy tomato shells immediately, garnished with fresh basil if desired, and enjoy your vegan meal.
Notes
- You can use canned diced tomatoes if fresh tomatoes are not available.
- For a richer sauce, use full-fat plant-based cream alternatives.
- Adding sautéed onions or red pepper flakes can enhance flavor.
- Use gluten-free pasta shells for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Keywords: vegan pasta, creamy tomato shell pasta, plant-based pasta recipe, vegan Italian dinner, easy vegan meals
