Creamy Tomato Basil Pasta

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the diced tomatoes to the skillet along with 1/4 teaspoon salt, black pepper, and red pepper flakes if using. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices, forming a chunky sauce.

4.Pour in the coconut milk and stir to combine. Add the nutritional yeast if using, and simmer the sauce for another 3-4 minutes until it thickens slightly and becomes creamy.

5.Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

6.Stir in the chopped fresh basil and lemon juice. Adjust seasoning with additional salt and pepper if needed.

7.Serve the creamy tomato basil pasta hot, garnished with fresh basil leaves and grated vegan Parmesan cheese if desired.