Creamy Vegan Tomato Pasta

This dish features a luscious, plant-based sauce made from ripe tomatoes and blended cashews, simmered to create a creamy, tangy coating for al dente pasta. The sauce clings to each spiral, delivering a comforting texture with vibrant flavors and a slightly chunky appearance. It’s a quick, satisfying meal that feels indulgent without any heavy ingredients.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 480 kcal

Equipment

Large pot
Large skillet
Blender or immersion blender
Measuring spoons and cups
Wooden spoon or silicone spatula

Ingredients

12 ounces pasta (spiral or shape of choice) preferably whole wheat or gluten-free
2 tablespoons olive oil extra virgin preferred
1 small onion finely chopped
3 cloves garlic minced
28 ounces canned crushed tomatoes preferably fire-roasted for depth
½ cup cashews soaked in hot water for 15 minutes if not pre-made
1 tablespoon lemon juice freshly squeezed
to taste Salt and pepper adjust to preference
fresh basil basil leaves chopped, for garnish

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain, reserving about a cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until fragrant and translucent, about 3 minutes, until you notice a gentle sizzle and the onion starts to turn golden.
Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant, stirring constantly to prevent burning.
Pour in the crushed tomatoes and stir well. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and turns a vibrant red.
Meanwhile, drain the soaked cashews and transfer them to a blender. Add a splash of water and blend until completely smooth and creamy, about 1 minute. Set aside.
Lower the heat and stir the cashew cream into the tomato sauce, along with the lemon juice. Season with salt and pepper to taste, adjusting the acidity and saltiness as needed.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up and create a silky texture.
Cook for another 2 minutes, allowing the flavors to meld and the sauce to cling to each pasta spiral beautifully.
Remove from heat, garnish with freshly chopped basil, and serve immediately while hot and creamy.

Notes

For an extra depth of flavor, stir in a splash of white wine before simmering the tomatoes. To make it gluten-free, opt for chickpea or lentil pasta. Always taste and adjust seasoning before serving.