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Vegan Creamy Tomato Pasta

This plant-based creamy tomato pasta combines velvety, roasted tomato flavors with a smooth cashew sauce, creating a comforting dish that mimics traditional cheesy pasta. The sauce is blended until silky and then simmered with cooked al dente noodles, resulting in a vibrant, rich, and satisfying meal with a luscious texture. Perfect for quick weeknight dinners or cozy weekends, it’s a nostalgic favorite made entirely vegan.
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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
  

  • 1 cup soaked cashews soak for at least 4 hours or boil for 10 minutes
  • 1 can (400g) crushed tomatoes fire-roasted preferred for smoky flavor
  • 2 cloves garlic fresh, minced or roasted
  • 2 tablespoons olive oil good quality for richness
  • 2 tablespoons nutritional yeast for cheesy umami flavor
  • 1 pinch salt to taste
  • 250 grams pasta rigatoni, penne, or your favorite shape

Equipment

  • Large skillet
  • Blender
  • Measuring cups and spoons
  • Wooden spoon
  • Pot for boiling pasta

Method
 

  1. Start by blending the soaked cashews, crushed tomatoes, minced garlic, olive oil, nutritional yeast, and a pinch of salt until the mixture is completely smooth and silky. Set the sauce aside.
  2. Bring a large pot of salted water to a boil and cook your pasta until just al dente, about 8-10 minutes. Drain and set aside.
  3. Pour the blended sauce into a large skillet and warm over medium heat. Let it bubble gently for about 3-5 minutes, stirring occasionally, until it thickens slightly and releases a fragrant aroma.
  4. Add the cooked pasta directly into the skillet with the sauce. Toss gently with a wooden spoon to coat all the noodles evenly, allowing the sauce to cling to each strand.
  5. Once the pasta is well coated and heated through, remove the skillet from the heat. Let it sit for a minute to allow the flavors to meld beautifully.
  6. Serve the creamy tomato pasta hot, garnished with fresh herbs or an extra sprinkle of nutritional yeast if desired. Enjoy the velvety, vibrant dish that’s rich, satisfying, and completely plant-based!