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Creamy Vegan Tomato Pasta

This vegan tomato pasta features a velvety, rich sauce made from roasted tomatoes and blended cashews, combined with al dente pasta for a satisfying yet light dish. The sauce’s bright, sweet, and smoky flavors are balanced with fresh basil, creating a comforting and visually appealing meal. It’s quick to prepare and perfect for a cozy, flavorful dinner without any dairy.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz canned fire-roasted tomatoes or regular diced tomatoes
  • 1 cup raw cashews soaked in hot water for 20 minutes
  • 3 cloves garlic minced
  • 2 tbsp olive oil good quality preferred
  • 8 oz pasta your choice of gluten-free or regular
  • 1/4 cup fresh basil roughly chopped, added at the end
  • to taste salt and pepper for seasoning
  • 1 tbsp nutritional yeast optional, adds cheesy flavor

Equipment

  • Large pot
  • Non-stick skillet
  • High-speed blender or food processor
  • Ladle or slotted spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook your pasta until al dente, about 8 minutes. Drain and set aside.
  2. While the pasta cooks, heat a non-stick skillet over medium heat and add a splash of olive oil. Sauté the minced garlic until fragrant, about 30 seconds, until it releases a warm aroma and starts to turn golden.
  3. Add the canned fire-roasted tomatoes to the skillet and break them up with your spoon. Let simmer gently for about 10 minutes, until the sauce thickens slightly and fills your kitchen with a smoky, sweet aroma.
  4. Drain your soaked cashews and transfer them to a high-speed blender. Add a splash of water or plant-based milk and blend until completely smooth and creamy, about 1-2 minutes. The mixture should be silky and white, like a dairy-free cream.
  5. Pour the cashew cream into the skillet with the tomato sauce, stirring well to combine. Let it simmer for another 2-3 minutes, until the sauce is velvety and heated through, filling your kitchen with a rich, zesty scent.
  6. Season the sauce with salt, pepper, and, if you like, a sprinkle of nutritional yeast for an extra cheesy note. Taste and adjust the seasoning as needed.
  7. Mix the cooked pasta into the sauce, tossing gently to coat every strand evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
  8. Remove from heat and fold in the chopped fresh basil, letting its aroma infuse the dish. Serve immediately, garnished with extra basil leaves if desired.

Notes

For extra depth, add a splash of balsamic vinegar or smoked paprika. Soaking cashews for at least 20 minutes ensures a smoother, creamier sauce. Use fresh basil at the end to preserve its bright aroma.