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Creamy Vegan Tomato Pasta

This vegan tomato pasta features a silky, flavorful sauce made from ripe tomatoes and cashew cream, cooked to a smooth consistency that coats each piece of pasta beautifully. The dish combines tender al dente pasta with a fragrant, bright sauce that’s both comforting and vibrant, finished with fresh herbs for a fragrant touch.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (e.g., spaghetti or linguine)
  • 1 cup soaked cashews soak for at least 2 hours or overnight
  • 1 cup water for blending cashews
  • 2 large ripe tomatoes chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 handful fresh basil leaves chopped, plus extra for garnish
  • 1 tbsp lemon juice
  • to taste Salt and pepper

Equipment

  • Large pot
  • Skillet or saucepan
  • Blender or food processor
  • Wooden spoon
  • Ladle or pasta tongs

Method
 

  1. Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, filling your kitchen with a warm aroma.
  3. Add the chopped ripe tomatoes to the skillet and sprinkle with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and release their juices, creating a fragrant, slightly chunky sauce.
  4. Meanwhile, combine the soaked cashews and water in a blender. Blend until completely smooth and creamy, about 1-2 minutes, until the mixture is silky and free of grit.
  5. Pour the cashew cream into the skillet with the tomatoes. Stir well and simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly with a velvety texture.
  6. Stir in the freshly chopped basil leaves, lemon juice, and season with salt and pepper to taste. Let the sauce simmer for another minute, then taste and adjust seasonings as needed.
  7. Transfer the cooked pasta to the skillet or pour the sauce over the pasta in a serving bowl. Toss gently to coat all the noodles evenly, adding a splash of reserved pasta water if the sauce seems too thick.
  8. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil if desired. Enjoy the vibrant, silky sauce clinging to perfectly cooked pasta, filled with the fresh flavors of summer.

Notes

For an extra layer of flavor, sprinkle nutritional yeast or vegan Parmesan on top before serving. You can also add sautéed greens like spinach or kale for added nutrition.