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Creamy Vegan Tomato Pasta

This dish features a velvety, plant-based sauce made from blended soaked cashews and ripe tomatoes, which coats al dente pasta beautifully. The sauce’s rich, smooth texture is complemented by fresh basil, creating a comforting yet light meal perfect for weeknights. Bright, creamy, and satisfying, it’s a quick vegan classic with a luscious finish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 12 oz dry pasta (penne or spaghetti) preferably whole wheat or gluten-free
  • 1 cup soaked cashews soaked in hot water for at least 30 minutes
  • 1 can (14 oz) canned tomatoes fire-roasted preferred for smoky flavor
  • 3 cloves garlic peel and use fresh
  • 2 tablespoons nutritional yeast adds cheesy umami flavor
  • 1 tablespoon lemon juice freshly squeezed
  • 0.5 cup water
  • to taste salt adjust to preference
  • to taste black pepper freshly ground
  • a handful fresh basil roughly torn, added at the end

Equipment

  • Large pot
  • Blender
  • Large skillet
  • Measuring cups and spoons
  • Ladle or spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, drain the soaked cashews and add them to a blender along with canned tomatoes, peeled garlic, nutritional yeast, lemon juice, water, and a pinch of salt and pepper.
  3. Blend everything on high until the mixture is completely smooth and velvety, with no chunks remaining. This should take about 1-2 minutes, and the sauce will be thick and creamy.
  4. Pour the blended sauce into a large skillet and warm it over medium heat for about 5 minutes, stirring occasionally, until fragrant and slightly bubbling.
  5. If the sauce seems too thick, stir in a little reserved pasta water, a tablespoon at a time, until it reaches a silky, coat-the-spoon consistency.
  6. Add the cooked pasta directly into the skillet with the sauce and toss gently to coat each piece evenly, allowing the flavors to meld for about 2 minutes.
  7. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Finally, stir in the torn basil for a burst of fresh herbal aroma.
  8. Serve immediately, garnished with extra basil if you like, and enjoy the creamy, vibrant flavors of this vegan pasta.