Vegan Creamy Tomato Pasta Recipe

Introduction

This vegan creamy tomato pasta is a comforting and flavorful dish that’s perfect for a weeknight meal. Made without dairy or oil, it features a rich tomato sauce blended with cashew cream for a luscious texture. It’s simple to prepare and deliciously satisfying.

Ingredients

• 1 large onion, finely diced
• 4 garlic cloves, minced or crushed
• 4 tablespoons tomato paste
• 2 cans (14.5 ounces each / 411 g) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt, or to taste
• 1/2 cup raw cashews, soaked overnight and drained
• 4 cups (336 g) uncooked pasta
• Fresh chopped basil for serving

Instructions

1. Step 1: Preheat a non-stick pan to medium heat and cook the finely diced onion with a pinch of salt. Lower the heat and cook slowly until the onion is translucent, about 8 to 10 minutes. Add a tablespoon of water as needed to prevent sticking. Alternatively, cook the onions with a neutral-tasting oil if preferred.
2. Step 2: Add the minced garlic and cook for about 1 minute until fragrant.
3. Step 3: Stir in the tomato paste, coating the onions evenly, and cook for about 1 minute.
4. Step 4: Add the two cans of diced tomatoes with their juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
5. Step 5: Stir in the dried basil, dried oregano, and salt.
6. Step 6: Bring the sauce to a simmer, then reduce heat to low and cook covered for about 15 minutes, stirring occasionally.
7. Step 7: Meanwhile, cook the pasta according to the package instructions in salted water until al dente. Drain and set aside.
8. Step 8: Blend the soaked cashews with 1/2 cup of water until smooth to make cashew cream.
9. Step 9: Stir the cashew cream into the tomato sauce just before adding the drained pasta.
10. Step 10: Add the cooked pasta to the sauce and toss to coat thoroughly. Taste and adjust seasoning if needed. Serve garnished with fresh chopped basil.

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before soaking.
• Add a pinch of red pepper flakes for a subtle heat.
• Use gluten-free pasta if you want a gluten-free version.
• If you prefer a thinner sauce, add a splash of pasta cooking water when mixing the pasta with the sauce.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashew butter instead of soaking cashews?

Yes, raw cashew butter can be a convenient substitute. Use about 3 tablespoons and blend it with a bit of water until smooth before adding to the sauce.

What pasta types work best with this sauce?

This sauce pairs well with any pasta shape, but medium-width noodles like penne, rigatoni, or fusilli hold the sauce nicely. Spaghetti or linguine also work if you prefer long noodles.

Vegan Creamy Tomato Pasta Recipe

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★★★★★

4.7 from 60 reviews

This vegan creamy tomato pasta recipe offers a rich and satisfying plant-based meal made with a flavorful tomato sauce enhanced by creamy cashew cream. The sauce simmers with garlic, onions, and herbs, coating tender pasta perfectly for a comforting, dairy-free dish that’s easy to prepare and perfect for a nutritious weeknight dinner.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 1 large onion, finely diced
• 4 garlic cloves, minced or crushed
• 4 tablespoons tomato paste
• 2 cans (14.5 ounces each / 411 g total) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt, or to taste
• 1/2 cup raw cashews, soaked overnight and drained

Pasta

• 4 cups (336 g) uncooked pasta

Garnish

• Fresh chopped basil for serving

Instructions

1. Cook Onions: Preheat a non-stick pan over medium heat. Add the finely diced onion with a pinch of salt and cook slowly until translucent, about 8-10 minutes. Add a tablespoon of water at a time if onions begin to stick to the pan to prevent burning.
2. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
3. Incorporate Tomato Paste: Add the tomato paste and stir to coat the onions. Cook for about 1 minute to deepen the flavor.
4. Add Tomatoes: Pour in the two cans of diced tomatoes, including their juice. Use a wooden spoon to scrape up any browned bits on the bottom of the pan to add depth to the sauce.
5. Season the Sauce: Stir in dried basil, dried oregano, and salt to taste.
6. Simmer Sauce: Bring the sauce to a simmer, then reduce heat to low, cover, and cook gently for about 15 minutes, stirring occasionally to meld flavors.
7. Cook Pasta: While sauce simmers, cook pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
8. Prepare Cashew Cream: Blend soaked and drained cashews with 1/2 cup of water until completely smooth and creamy.
9. Combine Cream with Sauce: Stir the cashew cream into the tomato sauce just before adding the pasta, creating a creamy texture.
10. Mix Pasta and Sauce: Add the cooked pasta to the sauce and toss gently to coat each strand thoroughly.
11. Final Seasoning and Serve: Taste and adjust seasoning if needed. Serve hot garnished with fresh chopped basil for a burst of freshness.

Notes

• Soaking cashews overnight ensures a smooth, creamy texture in the sauce.
• To make the recipe oil-free, water is used to prevent onions from sticking and burning.
• Any pasta shape can be used, but shorter shapes like penne or fusilli hold the sauce well.
• Use gluten-free pasta to make this recipe gluten-free.
• For added flavor, add red pepper flakes or nutritional yeast if desired.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Keywords: vegan creamy tomato pasta, cashew cream pasta, dairy-free pasta recipe, easy vegan dinner, plant-based Italian pasta