Go Back

Creamy Vegan Tomato Pasta

This comforting vegan pasta features a rich, silky sauce made from blended cashews and simmered tomatoes, resulting in a velvety, vibrant dish. The sauce is poured over al dente pasta and finished with fresh herbs, creating a warm, hug-like meal with a bright, satisfying flavor and smooth texture.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews soaked in hot water for 20 minutes or quick soaked
  • 1 can (14 oz) canned whole peeled tomatoes preferably high quality
  • 2 cloves garlic minced
  • 2 tablespoons olive oil good quality extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons nutritional yeast for cheesy flavor
  • 12 ounces pasta preferably spaghetti or penne
  • 1/4 cup fresh basil chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet or saucepan
  • Blender or immersion blender
  • Cooking spoon
  • Colander

Method
 

  1. Place the soaked cashews in a blender with a splash of water, and blend until completely smooth and silky. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it just begins to turn golden and releases a lovely aroma.
  3. Pour in the canned tomatoes, breaking them apart with the back of a spoon. Let the mixture simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld, filling your kitchen with a rich, tangy aroma.
  4. Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  5. Stir the blended cashew cream and nutritional yeast into the simmering tomato sauce, stirring well to combine. Let it simmer for another 5 minutes, adding a splash of reserved pasta water if the sauce needs looseness and extra creaminess, until smooth and luscious.
  6. Season the sauce with salt, pepper, and a squeeze of lemon juice, tasting and adjusting as needed for balance and brightness.
  7. Combine the cooked pasta with the sauce, tossing gently until evenly coated. Let it rest for a minute, allowing the flavors to meld and the sauce to cling beautifully to the pasta.
  8. Serve hot, garnished with chopped fresh basil and a drizzle of olive oil, for a vibrant, comforting meal that looks as good as it tastes.

Notes

For an extra layer of flavor, add a pinch of smoked paprika or a splash of balsamic vinegar to the sauce before serving.