Creamy Tomato Basil Spaghetti

Creamy Tomato Basil Spaghetti

Serves: 4



  • 2 tbs olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 1 28-oz can whole peeled tomatoes (with juices)
  • 2 tsp sea salt
  • 2 tbs maple syrup
  • 1/2 cup coconut cream (see Note below)
  • 1/2 cup chopped fresh basil (plus more for garnish)
  • freshly ground black pepper

Pasta & Toppings:



  1. Bring a pot of heavily salted water to a boil.
  2. Cook the pasta as directed on the box.
  3. Save 1/2 cup pasta water just before draining.


  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the garlic and oregano and cook for approx. 1 minute, until fragrant.
  3. Stir in the tomatoes and their juices, the salt, and maple syrup.
  4. Bring to a simmer, stirring occasionally, and cook for approx. 5 minutes, until the flavors come together.
  5. Transfer the tomato mixture to a blender or food processor and add the coconut cream.
  6. Blend until smooth.
  7. Add the sauce to the pot with the pasta.
  8. Add the basil and toss to combine.
  9. If the sauce is too thick, add a little pasta water.
  10. Taste and adjust the seasoning.
  11. Serve on plates with pepper, vegan parmesan, and fresh basil on top.

Variations & Notes:

  • Coconut Cream:  Place the can of coconut cream in the fridge for a few hours (or overnight) and scoop the cream out.

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