Creamy Tomato & Veggie Pasta – Easy, Plant-Based Comfort Food

Looking for a comforting, nutrient-packed pasta dish that’s simple to make and packed with flavor? This Creamy Tomato & Veggie Pasta delivers everything you want in a plant-based meal. Plus, it’s packed with protein and nutritious veggies like Brussels sprouts, mushrooms, and cherry tomatoes.

🍝 Ingredients for Creamy Tomato & Veggie Pasta

Base Ingredients:

  • Any Whole Grain or Bean Pasta: Whole wheat, lentil, chickpea, or edamame pasta work great. Choose your favorite!

  • (Optional) Stir in cooked lentils for even more plant-based protein and an extra variety point!

Veggies:

  • Brussels Sprouts: Finely sliced to get your cruciferous veggie for the day.

  • Shiitake Mushrooms (or any mushrooms): Adds earthy flavor and texture.

  • Cherry Tomatoes: Sliced in half for juicy bursts of flavor. (Whole tomatoes are fine too!)

Sauce Ingredients:

  • Organic Tomato Sauce: Adds richness and tomato goodness.

  • Plant Milk Yogurt: Makes the sauce creamy without dairy.

  • Miyoko’s Plant Milk Shredded Cheddar (or other plant-based cheese): Adds a cheesy, savory touch.

  • Red Pepper Flakes: Adds a touch of heat for extra flavor.

Herbs & Seasonings:

  • Garlic: Powdered, minced, or freshly chopped—whatever’s easiest for you.

  • Oregano, Basil, Thyme: Classic Italian herbs for extra flavor.

  • Sea Salt: To taste.

🌟 Fun Fact: Why Are They Called Brussels Sprouts?

Did you know Brussels sprouts are named after Brussels, Belgium? They were widely cultivated there during the 16th century, especially around the Brussels area, which made them a staple crop. Brussels has the perfect climate for growing these mini cabbages, and they were likely bred from wild cabbage.

Now, when you enjoy your Creamy Tomato & Veggie Pasta, you can impress your friends with this fun fact! 🥬😊

Instructions

1. Prep Your Veggies:

  • Finely slice Brussels sprouts.

  • Chop mushrooms.

  • Slice cherry tomatoes in half (or leave whole if you prefer).

2. Cook the Pasta:

  • Cook your whole grain or bean pasta according to package instructions. Drain and set aside.

3. Sauté the Veggies:

  • Heat a cast iron or green frypan over medium heat.

  • Add hot water from your kettle and garlic (powdered, minced, or fresh).

  • Add Brussels sprouts and mushrooms. Sauté for about 5 minutes, stirring frequently, until they start to soften.

  • Add cherry tomatoes and cook until they begin to soften and “pop” if left whole.

4. Create Your Creamy Tomato Sauce:

  • Add organic tomato sauce to the pan with veggies.

  • Stir in a spoonful of plant milk yogurt to make a creamy, rich tomato base.

  • Sprinkle with sea salt and add herbs: oregano, basil, thyme (fresh or dried).

  • Stir until everything is well-combined.

5. Combine and Serve:

  • Layer your creamy tomato and veggie sauce over cooked pasta.

  • Optionally, sprinkle with Miyoko’s Plant Milk Shredded Cheddar for a cheesy finish.

6. Enjoy!

  • Serve hot and enjoy your protein-packed, plant-based pasta meal.

🌿 Why This Recipe Works

  • Packed with Plant-Based Protein: Bean or lentil pasta adds extra protein to your meal.

  • Nutrient-Dense Veggies: Brussels sprouts are a cruciferous powerhouse, while mushrooms and tomatoes provide antioxidants and vitamins.

  • Creamy and Rich Flavor: The plant milk yogurt blends with the tomato sauce for a decadent, creamy finish.

  • Easy & Versatile: You can swap veggies, herbs, or add extra protein like lentils, chickpeas, or tofu to make it your own.

🌟 Health & Planet Benefits

  • ✅ Health Benefits: Packed with protein, fiber, antioxidants, and healthy fats—promoting heart health, digestion, and overall wellness.

  • ✅ Planet Benefits: Choosing plant-based options helps reduce water use, carbon emissions, and deforestation.

📌 Want More Plant-Based Inspiration?

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