This “Creamy” Tomato Pasta is plant-based comfort food at its best!
This Creamy Tomato Pasta is simply delicious. Rich, luscious, deeply satisfying, without one drop of oil or pinch of salt! The secret of its creaminess is the cashew sauce. PLEASE don’t be put off by this, it takes literally 5 minutes to make while the water is heating for the pasta! This gorgeous dish will truly put a smile on everyone’s face. Quick, healthy, and delicious weeknight meals that are whipped up in less than 30 minutes are always welcome in my kitchen, and I hope this works for you too!
How do I make Cashew Cream?
It’s really easy!
- Soak the cashews in boiling water for 15 minutes (if you’re really short on time you can skip this step – but it does add to the “creamy” texture).
- Place all the ingredients in a high-speed blender and blitz until smooth – that’s it, you’re done!
What else is in the Creamy Tomato Pasta?
- onion
- garlic
- black pepper and dried herbs
- canned tomatoes
- tomato paste
What sort of pasta should I use?
Your favorite whole wheat or legume pasta. If you’re having trouble finding a brand you like, I recommend Jovial.
What equipment do I need to make this?
A high-speed blender is really helpful to achieve a rich creamy sauce.
Lovely white ceramic pasta bowls are always a great addition to any kitchen.
Looking for other pasta dishes? Try this!
I hope you love this pasta dish! It’s certainly one of my favorites. If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you! please leave a comment and rate the recipe! Thanks so much and happy cooking:)
Print“Creamy” Tomato Pasta
A deliciously “creamy” rich tomato pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: stove top
- Cuisine: italian
- Diet: Vegan
Ingredients
1 package of your favorite wholewheat or legume pasta
1/4 cup vegetable stock
1 yellow onion, peeled and diced
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 teaspoon dried savory herbs
1, 28 oz can or box of low sodium chopped tomatoes
1/4 cup tomato paste
1/2 cup cashew cream (recipe below)
Fresh parsley or basil
Cashew Cream
1 cup raw cashews (soaked in boiling water for 15 minutes)
1 cup of water
Zest and juice of a lemon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon rice vinegar
Instructions
- Heat 1/4 cup vegetable stock in a large pan, cook the onion on medium heat until soft, about 5-7 minutes. Sprinkle over the pepper and the dried herbs. Add a little more stock if the pan becomes dry.
- Add the minced garlic and cook for another 2-3 minutes until fragrant.
- Pour in the chopped tomatoes and stir in the tomato paste. Bring to a boil, turn down to a simmer and partially cover the pot. Allow to simmer away while you cook the pasta.
- Cook the pasta according to the package ingredients.
- To make the cashew cream place the soaked cashews in a high-speed blender with 1 cup water, juice, and zest of a lemon, 1/2 teaspoon black pepper, and 1/2 teaspoon rice vinegar. Blend on high until you have a smooth consistency. Taste and add a little more pepper or vinegar if desired.
- Take the tomato sauce off the heat. Swirl in 1/2 cup of the cashew cream. Sprinkle over 1/4 cup finely chopped fresh herbs and a little more black pepper. Stir well.
- Taste, add more cashew cream if you desire a more creamy texture.
- Serve!
Keywords: Creamy Tomato Pasta
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