Creamy Tomato Spaghetti
"Spaghetti in a rich, creamy tomato sauce! One of my favourite combos that hits the spot every time - who would like a plate for dinner? This is perfect by its own or with a side of tofu or beans."
-- @earthofmariaa
A Note from Feedfeed

This creamy, dreamy spaghetti relies on non-dairy milk and a combination of diced tomatoes and tomato paste. We recommend making extra sauce to freeze for later. Your future self will thank you!

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Prep time 5mins
Cook time 10mins
Serves or Makes: 2


  • 5 ounces gluten free spaghetti, cooked according to package directions
  • 2 cloves garlic, minced
  • 1/ 2 (14 ounce) can chopped tomatoes
  • 3 tablespoons tomato paste
  • 1/ 4 cup almond milk, or other non-dairy milk
  • 1 teaspoon paprika
  • 1/ 2 teaspoon cumin
  • Sea salt, to taste
  • Black pepper, to taste


  • Step 1

    Add the garlic to a nonstick frying pan and cook for 2-3 minutes, until softened. Then add the chopped tomatoes, tomato paste, milk, paprika and cumin. Stir for 4-5 minutes, then drain the spaghetti and toss with the sauce.

  • Step 2

    Season to taste with salt and pepper.