Vegan Creamy Tomato Farfalle Pasta
Ingredients
- 150g farfalle pasta
- 6 minced garlic cloves
- 3/4 cup canned tomato purée
- 1/4 cup vegetable stock
- 30g unsalted vegan butter
- 3/4 cup unsweetened coconut cream
- 1/3 cup unsweetened plant milk
- 30g vegan parmesan (e.g., Violife Foods)
- Finely ground salt and pepper
- Crushed red pepper
Preparation
Cook the farfalle pasta in heavily salted boiling water according to the package instructions.
In a large skillet, melt the vegan butter over medium heat. Add minced garlic and cook until fragrant.
Add the canned tomato purée, vegetable stock, unsweetened coconut cream, and unsweetened plant milk to the skillet (except for the coconut cream).
Grate the vegan parmesan over the sauce and cook until melted through. Simmer for 2 minutes.
Adjust the seasoning with salt, pepper, and crushed red pepper according to taste.
In a measuring cup, mix 1/4 cup of the pasta water with the coconut cream and whisk until blended. Pour this mixture into the sauce.
Add the cooked farfalle pasta to the skillet using a spider or slotted spoon. Toss for 2 minutes until the sauce thickens. If the sauce becomes too thick, use reserved pasta cooking water to thin it out.
Serve the pasta immediately and enjoy!