Creamy Vegan Pink Sauce Pasta comes together in just 30 minutes! It tastes indulgent but it's actually made with healthy, wholesome ingredients. Perfect for a cozy night in or a quick weeknight dinner.

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• Recipe Variations
• 🍴Step by Step Instructions
• Expert Tips
• Serving Suggestions
• How to store leftovers
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

This Vegan Pink Pasta Sauce is creamy, flavorful, and so easy to make!

With just a few simple ingredients, you can whip up a rich, dairy-free sauce that pairs perfectly with your favorite gluten-free pasta.

I opted for coconut cream and tomato paste to create the beautiful pink color! Traditional pink sauce uses heavy cream which is of course not vegan or dairy-free.

It’s the perfect cozy meal for a date night in on special occasions like Valentine's Day, but it's also great as a quick and easy dinner any day of the week!

🍴Ingredient Notes

• Gluten-Free Pasta - I find Fusilli or Penne works great with this recipe! My two favorite brands are Bionaturae and Jovial. If you're not gluten-free, feel free to swap for your favorite pasta brand!
• Full Fat Coconut Milk - To keep this recipe vegan and dairy-free, I used full fat coconut milk instead of heavy cream.
• Pasta Water - Set aside and add more or less depending on how thin you want the sauce.
• Tomato Paste - Any tomato paste will work, but I love using Bionaturae Organic Tomato Paste. It comes in a convenient glass jar with a lid so you can easily spoon it out and recover.
• Sweet Onion - A small or medium sized sweet onion is perfect for this recipe.
• Fresh Garlic - Add more or less depending on how much garlic flavor you like!
• Fresh Basil - This is a key ingredient, and I highly recommend using fresh basil not dried for best results.
• Salt - Feel free to add more after tasting!
• Red Pepper Flakes - If you don't like a kick of spice, use a little less than a ½ teaspoon.

Recipe Variations

• If you don't have tomato paste, try using about 1 cup of canned tomato sauce or marinara sauce.
• For a lower carb, higher fiber option, try using zoodles aka zucchini noodles instead of pasta.
• Stir in your favorite dairy-free cheese for a cheesier flavor. You can also sprinkle a little on the finished dish.

🍴Step by Step Instructions

Step 1: Sauté Diced Onion

Start by sauteing the diced onion for a few minutes with about a tablespoon of olive oil on medium heat. Stirring occasionally.

Step 2: Add in Seasoning

Next, add in the minced garlic, red pepper flakes, chopped basil, and a little more olive oil. Stir for a few minutes until garlic is fragrant.

Step 3: Simmer Sauce

Then add the full fat coconut milk, tomato paste, and salt into the onion mixture. Stir well to ensure that the tomato paste is fully incorporated into the milk.

Let simmer on a low heat for about 20-30 minutes.

Step 4: Prepare Pasta

While the sauce is cooking, prepare the gluten-free pasta by cooking according to package directions.

Then drain out the water and save about a ½ cup of pasta water to add into the sauce.

Step 5: Add in Pasta

Once the pink sauce is done cooking, add in your desired amount of cooked pasta and stir well until the pasta is completed coated.

You can also add in some of the pasta water to thin out the sauce.

Step 6: Serving

Top with fresh basil leaves, a drizzle of olive oil, and a sprinkle of red pepper flakes. Serve hot!

Expert Tips

• When using gluten-free pasta, I always undercook it by 1-2 minutes because it tends to soak up the sauce and become soggy. It should be al dente!
• Let the sauce simmer with the pan uncovered to allow the pasta sauce to thicken up.
• Finely dice the onion so you're not biting into large chunks.

Serving Suggestions

This dish is great on its own, but you can also add in kalamata olives, diced bell peppers, broccoli, or baby spinach.

When I serve pasta dishes like this, I typically pair them with a garden salad with red wine vinegar or balsamic vinegar and olive oil. (You can also use your favorite Balsamic Dressing.)

A simple arugula salad would also be great with this pink pasta!

For protein, top with chicken breast, chicken sausage or shrimp!

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

More Pasta Recipes!

After you make this Vegan Pink Sauce Pasta, make sure to leave a comment & rate the recipe below!

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