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Creamy Vegan Tomato Pasta

This creamy vegan tomato pasta combines simmered ripe tomatoes and soaked cashews to create a velvety, tangy sauce that coats al dente pasta. It’s a comforting, dairy-free dish with a rich texture and vibrant flavor, perfect for quick weeknight dinners or cozy weekends. The final dish is a warm, hearty bowl with a smooth, glossy sauce and fresh basil accents.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 8 ounces pasta (e.g., spaghetti or penne) uncooked
  • 2 tablespoons olive oil extra virgin preferred
  • 2 cloves garlic minced
  • 1 can (400g) crushed tomatoes or 4 ripe fresh tomatoes, chopped
  • 1/2 cup soaked cashews soaked for at least 4 hours
  • 1 tablespoon lemon juice optional, for brightness
  • to taste salt and black pepper
  • fresh basil basil leaves roughly chopped, for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Blender or immersion blender
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant and slightly golden.
  3. Add the crushed tomatoes to the skillet and simmer gently for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld. It should smell fragrant and look vibrant red.
  4. Stir in the soaked cashews and cook for another 5 minutes, allowing the flavors to combine and the sauce to become creamy. If desired, add a splash of water or plant-based milk to loosen the sauce slightly.
  5. Use an immersion blender or transfer the sauce to a blender and blend until smooth and velvety. Return the sauce to the skillet if transferred, and season with salt, pepper, and a squeeze of lemon juice for brightness.
  6. Add the cooked pasta to the skillet and toss gently to coat the noodles evenly with the sauce. Let it cook together for 1-2 minutes for the flavors to meld.
  7. Serve hot, garnished with fresh basil leaves for a fragrant, colorful finish. Enjoy your comforting bowl of creamy vegan tomato pasta!