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Creamy Vegan Tomato Pasta

This vegan tomato pasta combines freshly sautéed tomatoes and aromatics with a silky cashew cream, resulting in a vibrant, satisfying dish with a perfect balance of brightness and richness. The final texture is creamy yet light, with a colorful, sauced pasta that looks as appetizing as it tastes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta preferably spaghetti or linguine
  • 2 tbsp olive oil light olive oil preferred
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups ripe tomatoes chopped or crushed, heirloom or vine-ripened
  • 1/2 cup soaked cashews drained and softened
  • 1/2 cup water for blending
  • 1 tbsp lemon juice freshly squeezed
  • a few leaves fresh basil roughly chopped, added at the end
  • to taste salt and pepper

Equipment

  • Large pot
  • Large skillet or sauté pan
  • High-Speed Blender
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil, then add your 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. Add the chopped onion and sauté, stirring frequently, until it becomes translucent and fragrant, about 3-4 minutes.
  3. Add the minced garlic to the skillet and cook for another minute until it releases a fragrant aroma, making sure not to burn it.
  4. Stir in the chopped tomatoes and a pinch of salt. Let the mixture simmer gently, stirring occasionally, until the tomatoes break down and release their juices, about 10 minutes. The sauce will thicken slightly and smell sweet and smoky.
  5. Meanwhile, drain and rinse your soaked cashews. Transfer them to a high-speed blender along with water, lemon juice, and a pinch of salt. Blend until completely smooth and creamy, about 1-2 minutes.
  6. Once the tomato sauce has thickened, stir in the cashew cream. Let it simmer together for another 2 minutes, allowing the flavors to meld and the sauce to become velvety.
  7. Drain the cooked pasta, reserving a little of the pasta water. Toss the pasta into the skillet with the sauce, adding a splash of reserved water if needed to loosen it up and help it coat every strand evenly.
  8. Taste the pasta and sauce, then adjust with salt or pepper as needed. Off the heat, stir in the chopped basil for a fresh, fragrant finish.
  9. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil if desired. Enjoy the vibrant, creamy bites that balance brightness with indulgence.