A deliciously creamy tomato sauce that is perfect with pasta

My recipe is easy to make and is suitable for vegans. 

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We eat a lot of pasta in our family and my go-to sauce is either a classic tomato sauce or a sneaky veg sauce, packed with vegetables.

Sometimes it’s good to have a bit of a change however, and while brainstorming ideas for how to make some different meals, I remembered that when we lived in Argentina in our twenties we often used to eat pasta with a  sauce called salsa rosa. 

This is quite different to the Spanish cocktail sauce of the same name, and is actually a creamy tomato pasta sauce.

I make my version with oat cream to keep it vegan but you can use any kind of single cream in this recipe. You could also make a cashew sauce if you want to keep it homemade.

How difficult is creamy tomato sauce to make?

It’s really easy to make this recipe. It’s simply a case of making a classic tomato sauce and stirring through your cream at the end.

What should you serve with this sauce?

Pasta is the obvious thing to serve with your creamy tomato sauce. You can use any pasta shape - we like to eat it with penne or fusilli but it’s also good with spaghetti.

However, you can use this sauce as a pizza topping if you prefer.

What ingredients do you need to make creamy tomato sauce?

You will need the following ingredients to make this recipe:

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, crushed
400g tinned chopped tomatoes
1 tbsp tomato purée
a tbsp balsamic vinegar
1 tbsp nutritional yeast*, optional
a tsp dried oregano or mixed herbs
1 vegetable stock cube or 1 tsp bouillon powder,* optional
250ml single cream, I use oat cream
salt and pepper

You will notice that some of these ingredients, such as nutritional yeast, are optional. Use these if you have them as they add extra flavour. However, don’t worry if you don’t have them available - your sauce will still be delicious without them.

Do you need any special equipment to make this?

No,  you don’t need any special equipment. However, you may wish to blend this sauce in which case you’ll need either a blender* or a hand held blender*. If using a jug blender allow the sauce to cool down first.

Can this recipe be frozen?

Yes, you can freeze this creamy tomato pasta sauce. Allow to cool completely before transferring to a freezer bag or box. Label with the recipe name and date and store in the freezer. 

Defrost in the fridge and then reheat until piping hot before serving.

You may like to double this recipe so that you have extra for freezing.

More pasta sauce recipes you might like 

If you like this you might like these recipes too:

lentil and roasted cauliflower pasta sauce
the ultimate sneaky veg sauce
fresh tomato sauce
smoky tomato and aubergine sauce
hidden veg sauce
broccoli pesto
kale pesto
cauliflower alfredo sauce
easy red pasta sauce
easy roasted carrot sauce for pasta

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How to make creamy tomato pasta sauce


Creamy tomato sauce

My recipe is easy to make and is suitable for vegans.

Course Main Course

Cuisine British, Vegan

Keyword creamy tomato pasta sauce, creamy tomato sauce, vegan pasta sauce

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people


1 tbsp olive oil

1 small onion chopped

2 cloves garlic crushed

400 g tinned chopped tomatoes

1 tbsp tomato purée

1 tbsp balsamic vinegar

1 tbsp nutritional yeast* optional

1 tsp dried oregano or mixed herbs

1 vegetable stock cube or 1 tsp bouillon powder* optional

250 ml single cream I use oat cream

salt and pepper

Metric - US Customary


Heat 1 tbsp olive oil in a medium sauce pan.

Add a chopped onion and fry over a low heat for around 10 minutes, or until soft.

Add 2 cloves crushed garlic and fry for a further minute.

Pour in your tin of chopped tomatoes and add 1 tbsp tomato purée, 1 tbsp balsamic vinegar, 1 tbsp nutritional yeast (if using), 1 tsp dried oregano and 1 vegetable stock cube or 1 tsp vegetable bouillon powder (if using).

Still well, then bring to the boil then reduce the heat to a simmer and cook for 15-20 minutes until the sauce has thickened slightly. Stir occasionally to ensure that your stock cube breaks down.

Add 250ml cream, stir, and season to taste with salt and pepper. Cook for five more minutes before serving.

If preferred you can blend the sauce at this stage but this isn’t essential.

Serve with pasta*.


Nutritional yeast is a vegan ingredient that adds a cheesy or nutty flavour to cooking. It is often fortified with vitamins and is a useful ingredient for vegans to have in the store cupboard.
If vegan check that your bouillon powder before proceeding.
I usually cook 250g pasta for our family of five but you can amend this depending on the size and appetites of your family. 


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