This brothy vegan Pomodoro pasta combines the bright, simple flavors of a classic Pomodoro with the comforting warmth of a noodle soup. It’s not soupy, but the pasta rests in a rich, savory broth—perfect for dipping crusty garlic bread or sourdough. The sauce keeps the familiar tomato base of Pomodoro but is loosened and enriched to become creamier and more spoonable. It’s quick to make, deeply satisfying, and ideal for weeknights when you want something cozy and flavorful.
What You Need For This Brothy Pasta:
- Onions, Garlic and Olive Oil: The aromatic base for the broth.
- Tomato Sauce: Use canned tomato sauce or tomato puree, not ketchup.
- Oregano, Red Pepper and Basil: Dried herbs work well here.
- Vegetable Broth: Use store-bought or homemade for the best flavor.
- Non-dairy Cream or Milk: I use Country Crock Plant Cream for extra creaminess.
- Lemon Juice: Brightens and balances the sauce.
- Vegan Parmesan: Adds savory, cheesy depth—Follow Your Heart is what I used.
- Pasta: Any short pasta works; Rotelle is a great choice.
Once you try this brothy Pomodoro, you might prefer your pasta with extra creamy, spicy broth from now on. The texture invites dipping and slurping, and the broth is so flavorful you’ll want seconds. The dish takes about 20 minutes from start to finish and pairs beautifully with bread or a protein of your choice. It’s simple, slightly elevated, and entirely dairy-free—perfect for everyday meals.
Why Should You Make This Delicious Pasta Dish?
- The broth is creamy, slightly spicy, and perfect for dipping.
- Ready in roughly 20 minutes—fast and satisfying.
- Pairs perfectly with garlic bread or a simple green salad.
- Elegant enough to impress but very easy to prepare.
- Completely dairy-free without sacrificing richness.
The Best Brothy Vegan Pomodoro Pasta
Print Recipe
Ingredients
- 10 Ounces Pasta of choice (I used Rotelle)
- 2 Tablespoons Olive oil
- 6 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/2 teaspoon Red pepper flakes
- 1 Can (8 oz) Tomato sauce (not ketchup)
- 2 Cups Vegetable broth
- 1 Cup Vegan heavy cream (or non-dairy milk)
- 2 teaspoons Lemon juice
- 1/2 Cup Vegan Parmesan
- Salt and pepper to taste
Instructions
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Cook the pasta according to package directions until al dente. Drain and set aside.
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While the pasta cooks, heat the olive oil over medium-high in a large non-stick skillet.
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Add the garlic and diced onion and sauté, reducing the heat if needed, until the onion becomes translucent, about 2–3 minutes.
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Sprinkle in the dried oregano, basil, red pepper flakes and a pinch of salt; stir to combine.
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Pour in the tomato sauce and vegetable broth. Let the mixture simmer for 5–6 minutes to marry the flavors.
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Add the cooked pasta to the skillet and stir to combine so the pasta sits in the broth.
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Stir in the vegan cream, vegan Parmesan, and lemon juice. Toss gently so the cheese melts into the broth and the sauce becomes creamy.
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Simmer for another 1–2 minutes, then taste and adjust salt and pepper as needed.
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Serve immediately: place pasta in bowls, spoon broth over the top, sprinkle extra vegan Parmesan, and enjoy with bread if desired.
Notes
Nutrition
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Carbohydrates: 62 g
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Protein: 13 g
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Fat: 11 g
