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Creamy Vegan Tomato Pasta

This dish features a velvety tomato sauce made from roasted tomatoes blended with soaked cashews, creating a rich and smooth base that coats al dente pasta beautifully. The combination of simple ingredients results in a comforting, plant-based meal with a bright, luscious appearance. It’s quick to prepare, with a balance of creamy texture and fresh tomato flavor that feels like a warm hug on a plate.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta such as spaghetti or fettuccine
  • 1 lb ripe tomatoes or high-quality canned plum tomatoes
  • 1/2 cup cashews soaked for at least 10 minutes
  • 3 cloves garlic fresh, minced
  • 2 tbsp olive oil good quality extra virgin
  • 1 tbsp lemon juice freshly squeezed
  • to taste salt adjust as needed
  • to taste fresh basil chopped, for garnish

Equipment

  • Large pot
  • Wide skillet
  • Blender
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it becomes golden and fills the kitchen with a warm aroma.
  3. Add chopped ripe tomatoes or canned tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, about 10 minutes. The sauce will develop a rich, deep color and smell sweet and savory.
  4. Drain the soaked cashews and transfer them to a blender. Add ½ cup water, lemon juice, and a pinch of salt. Blend until completely smooth and creamy, about 30 seconds to 1 minute. The mixture should be silky and neutral in flavor.
  5. Pour the cashew cream into the tomato sauce in the skillet. Stir well to combine and allow it to simmer gently for 2-3 minutes, which helps meld the flavors and thickens the sauce into a velvety, bright red mixture.
  6. Add the cooked pasta to the sauce, tossing gently to coat each strand thoroughly. Let it sit for a minute so the flavors absorb and the dish warms evenly.
  7. Finish by adding a squeeze of fresh lemon juice and chopped basil. Toss again, then serve immediately, garnished with extra basil if desired. Enjoy the creamy, vibrant, and satisfying vegan tomato pasta.