Looking for a light, easy vegan pasta recipe? This easy vegan tomato basil pasta is made with just 4 ingredients, one pot, and comes together in under 20 minutes.
It’s fresh, flavorful, and perfect for quick summer dinners or lazy weeknight meals. Whether you're new to plant-based cooking or just want a simple dish that lets the ingredients shine, this refreshing vegan tomato basil pasta is a go-to recipe you’ll want to make again and again.
Looking for more quick vegan dinners? Try my Vegan Peperoncino Pasta or Creamy Vegan Mushroom Pasta!
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🍽 Why You’ll Love This Recipe
- 🌿 Fresh and flavorful – The combination of ripe tomatoes and fragrant basil screams summer.
- 🍅 Only 4 ingredients – No long shopping list required.
- 🫙 One-pot magic – Less cleanup, more time to relax.
- ❄️ Serve hot or cold – Versatile enough for any mood or weather.
🍝 What You Need
Let’s start with the basic ingredients, then move on to some optional additions that will give your sauce extra depth and flavor.
Basic Ingredients
- Canned Tomatoes (200g): I used canned tomatoes mixed with tomato juice, but feel free to use whatever variety you have on hand or is easiest to find.
- Onion Koji: I used homemade onion koji, a versatile seasoning that works beautifully as a substitute for consommé. If you're new to onion koji, check out my recipe compilation for ideas on how to use it in other dishes!
- Fresh Basil: I used fresh basil leaves—adjust the amount to your taste.
- Dried Pasta: Since this is a lighter sauce, I recommend a thinner pasta. Choose your favorite type, but for best results, boil it in salted water (1L of water + 8g of salt per 100g of pasta) to enhance the flavor.
Optional Additions for Richness
If you’d like to deepen the flavor and enjoy a bit of variety, try adding:
- Garlic
- Olive Oil
These simple additions bring out the natural sweetness of the tomatoes and add a satisfying richness to the sauce.
👨🏻🍳 How To Make Your Pasta
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page👇
- Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain well. To prevent sticking, drizzle with a little olive oil and toss gently to coat. - Sauté the Tomatoes
In the same pot, add the canned tomatoes and onion koji. Tear the basil into bite-sized pieces and stir it in. Cook over medium heat for 2–3 minutes, or until the sauce reaches your desired consistency. - Adjust and Serve
Taste the sauce and season with salt and pepper if needed. Serve the pasta on a plate and spoon the sauce generously over the top.
Enjoy it warm—or let it cool, refrigerate for 30 minutes, and serve as a refreshing cold pasta salad.
🌿 Boosting Flavor: Garlic, Olive Oil & Sauce Simmering Tips
Want to take your vegan tomato and basil pasta to the next level? These simple tips help you add richness and adjust the flavor to suit your taste—whether you prefer it light and tangy or sweet and mellow.
💡 Want to add richness?
Start by heating olive oil and chopped garlic in the pot. Once the garlic becomes fragrant and just begins to turn golden, add the canned tomatoes, onion koji, and basil. This simple step adds depth and aroma to your sauce.
💡 Adjust the flavor with cooking time:
For a light and refreshing sauce with a touch of tomato acidity, simmer briefly.
Prefer a sweeter, mellower flavor? Let the sauce cook a bit longer to reduce the acidity and enhance its natural sweetness. 👍
🥔 Want to Add More Ingredients?
If you'd like to make the dish heartier or add some variety, here are a few vegan-friendly ingredients that pair wonderfully with the tomato and basil sauce:
- Mushrooms: Varieties like shimeji or eryngii (king oyster mushrooms) add a savory, meaty texture and rich umami flavor.
- Boiled Potatoes: Soft, tender potatoes absorb the sauce beautifully and make the pasta extra satisfying—perfect for a comforting meal.
Feel free to get creative with seasonal veggies or whatever you have in your kitchen. Vegan cooking is all about flexibility and flavor!
💭 F&Q
Yes—you can simply mix the sauce ingredients without heating, especially if you don’t mind the raw aroma of onion koji. It still works as a no-cook option, especially for cold pasta dishes.
However, keep in mind:
- Raw onion koji contains active enzymes that can break down starches, so if you're adding ingredients like boiled potatoes, they may soften too much or even start to dissolve.
- Canned tomatoes benefit from brief cooking to reduce excess moisture and concentrate their flavor. A quick simmer also balances their acidity, resulting in a more well-rounded sauce.
So while a no-cook version is possible, a little heat can really improve the texture and taste!
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
☀️ More Vegan Pasta Recipes
Looking for something simple, fresh, and satisfying? Here are some easy vegan pasta recipes you’ll love!
🍅 Recipes for Leftover Canned Tomatoes
Perfect ways to use up canned tomatoes!
🧅 Vegan Recipes with Onion Koji
These recipes feature homemade onion koji, a natural umami-rich seasoning that brings out the best in your ingredients. It’s comforting, wholesome, and 100% plant-based.
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
📖 Recipe
Easy Tomato and Basil Pasta (One Pot, 4 Ingredients!)
Ingredients
pasta
- 100 g spaghetti (dried)
- 1 L water
- 8 g salt
sauce
- 200 g canned tomatoes
- 1 tablespoon onion koji
- 10 fresh basil leaves
optional
- olive oil (to taste)
- 1 clove garlic (minced)
Instructions
Start Boiling the Pasta
- In a pot, bring 1 liter of water to a boil. Add 8g of salt, then cook 100g of dried pasta according to the package instructions until al dente.100 g spaghetti1 L water8 g salt
- Drain the cooked pasta and place it on a plate. Drizzle with olive oil and toss to coat, if desired.
Make the Sauce
- In a separate pot (or reuse the same one after draining the pasta), add: 200g canned tomatoes, 1 tablespoon onion koji, tear 10 basil leaves into bite-sized pieces and add them in.200 g canned tomatoes1 tablespoon onion koji10 fresh basil leaves
- Mix everything with a spatula, then bring to a gentle boil. Simmer briefly(2-3minutes) for a bright, tangy sauce.* For a sweeter, more mellow flavor, simmer a bit longer to reduce acidity.
Finishing Touches
- Pour the sauce over the pasta and serve immediately—or chill and enjoy it as a cold pasta dish.
Notes
Want to add richness?
Start by heating olive oil and chopped garlic in the pot. When the garlic becomes fragrant and starts to turn golden, add the tomatoes, onion koji, and basil. Then follow the same steps above to make the sauce.Adjust the flavor with cooking time:
For a light and refreshing sauce with a touch of tomato acidity, simmer briefly.Prefer a sweeter, mellower flavor? Let the sauce cook a bit longer to reduce the acidity and enhance its natural sweetness.
Want to Add More Ingredients?
If you'd like to make the dish heartier or add some variety, here are a few vegan-friendly ingredients that pair wonderfully with the tomato and basil sauce:-
- Mushrooms: Varieties like shimeji or eryngii (king oyster mushrooms) add a savory, meaty texture and rich umami flavor.
-
- Boiled Potatoes: Soft, tender potatoes absorb the sauce beautifully and make the pasta extra satisfying—perfect for a comforting meal.
Tried the refreshing vegan pasta with tomatoes and basil?
We hope it brought a little joy to your table!
For more inspiration, check out our Vegan Pasta Recipe Collection, where you'll find a variety of delicious ideas—from peperoncino to creamy vegan sauces.
Wishing you a healthy, happy day filled with good food and good vibes 🕊
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