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Vegan Creamy Tomato Shells Recipe

4.7 from 118 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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