Creamy Vegan Tomato Pasta is the ultimate comfort food, reimagined for a plant based lifestyle. This dish isn't just about excluding animal products; it’s about embracing the rich flavors and textures that vegan cooking can offer. My grandmother always made a classic tomato sauce, and this recipe is my way of honoring her memory while also creating something new and exciting. The sun dried tomato pasta sauce elevates this dish and makes it a perfect weeknight meal.
Table of Contents
This Creamy Vegan Tomato Pasta is incredibly satisfying, easy to make, and bursting with flavor. It’s a dish that I find myself making again and again, especially on those chilly evenings when I’m craving something warm and comforting. It’s my love letter to pasta, reinvented for the modern, compassionate kitchen.
Why You Will Love This Creamy Vegan Tomato Pasta Recipe
This recipe is more than just delicious; it’s designed to be your new favorite weeknight meal. It’s so comforting, incredibly quick, and absolutely packed with that deep, savory tomato flavor we all crave. The creamy cashew based sauce makes it extra luxurious.
This particular Creamy Vegan Tomato Pasta recipe holds a special place in my heart because it bridges the gap between classic comfort food and my commitment to veganism. It proves that you don’t have to sacrifice flavor or texture when you choose plant based meals.
If you want to see similar easy vegan meal ideas click here!
It’s also incredibly easy to customize! Feel free to add your favorite vegetables, herbs, or spices. The possibilities are endless! Maybe add some spinach or mushrooms to your Creamy Vegan Tomato Pasta.
Ingredients Needed for This Creamy Vegan Tomato Pasta Recipe
- Pasta: 1 pound of your favorite pasta shape (penne, spaghetti, rotini all work well)
- Cashews (raw, unsalted): 1 cup, soaked in hot water for at least 30 minutes
- Canned Crushed Tomatoes: 28 ounces
- Sun-Dried Tomatoes (oil packed), drained: ½ cup, roughly chopped. This addition enhances the flavor of sun-dried tomato pasta
- Garlic: 4 cloves, minced
- Onion: 1 medium, diced
- Vegetable Broth: 1 cup
- Nutritional Yeast: 2 tablespoons
- Olive Oil: 2 tablespoons
- Fresh Basil: ¼ cup, chopped, plus more for garnish
- Dried Oregano: 1 teaspoon
- Red Pepper Flakes: ¼ teaspoon (or more, to taste)
- Salt: To taste
- Black Pepper: To taste
How to Make This Creamy Vegan Tomato Pasta Recipe
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining, then set pasta aside.
- Sauté Aromatics: While pasta is cooking, heat olive oil in a large skillet or pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and red pepper flakes and cook for another minute until fragrant.
- Build the Sauce: Add crushed tomatoes, drained sun dried tomatoes, dried oregano, salt, and pepper to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally, to allow the flavors to meld.
- Prepare the Cashew Cream: While the tomato sauce simmers, drain the soaked cashews and add them to a high speed blender along with vegetable broth and nutritional yeast. Blend until completely smooth and creamy. You may need to scrape down the sides of the blender a few times.
- Combine Sauce and Pasta: Pour the cashew cream into the tomato sauce and stir well to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add Pasta and Basil: Add the cooked pasta to the sauce and toss to coat thoroughly. Stir in the chopped fresh basil.
- Serve: Serve immediately, garnished with more fresh basil and a sprinkle of red pepper flakes, if desired. You can also add vegan parmesan cheese to the top.
How to Serve This Creamy Vegan Tomato Pasta Recipe
This Creamy Vegan Tomato Pasta is fantastic on its own. The richness of the sauce means that very little needs to be added to it in terms of serving.
For a more substantial meal, consider pairing it with a side of garlic bread or a simple green salad. Grilled vegetables are also a great addition.
Consider topping it with toasted pine nuts or a sprinkle of hemp seeds for added texture and nutrients.
How to Store This Creamy Vegan Tomato Pasta Recipe
- Refrigeration: Store leftover Creamy Vegan Tomato Pasta in an airtight container in the refrigerator for up to 34 days.
- Freezing: While the pasta itself can be frozen, the texture may change due to the cashew cream. For best results, consume within 2 months for optimal flavor.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of vegetable broth or water if needed to loosen up the sauce. You can also microwave in 30 second intervals stirring between each.
Tips to Make This Creamy Vegan Tomato Pasta Recipe
- Cashew Cream Success: Make sure your cashews are soaked for a good amount of time. This ensures that they blend into a perfectly smooth cream.
- Flavor Boost: Don't be afraid to experiment with different herbs and spices. A pinch of smoked paprika or a dash of balsamic vinegar can elevate the flavor.
- Salt is Key: Taste the sauce frequently and adjust the seasoning as needed. The salt will bring out the best flavors.
Follow us on Pinterest for more delicious vegan recipes and cooking inspiration!
Helpful Notes for This Creamy Vegan Tomato Pasta Recipe
- Cashew Alternatives: If you have a nut allergy, you can substitute the cashews with sunflower seeds or silken tofu for a similar creamy texture.
- Pasta Choice: Feel free to use gluten free pasta if needed.
- Tomato Quality: Using high quality crushed tomatoes will significantly impact the flavor of the sauce.
Variation of This Creamy Vegan Tomato Pasta Recipe
- Spicy Version: Add more red pepper flakes or a dash of hot sauce to kick up the heat.
- Veggie Loaded: Sauté additional vegetables such as zucchini, bell peppers, or mushrooms along with the onion and garlic.
- "Cheesy" Variation: Add Vegan Parmesan to have cheesy sun-dried tomato pasta.
Frequently Asked Questions
What makes this Creamy Vegan Tomato Pasta creamy?
This recipe uses plant-based milk and nutritional yeast to achieve a rich and creamy texture without any dairy.
Can I substitute other vegetables in this Creamy Vegan Tomato Pasta?
Yes, you can definitely add other vegetables! Spinach, mushrooms, or zucchini would all be delicious additions to this pasta dish.
How long does it take to make this Creamy Vegan Tomato Pasta?
This recipe is quick and easy, typically taking around 30 minutes from start to finish, making it perfect for busy weeknights.
Is nutritional yeast essential for the creamy flavor?
While nutritional yeast contributes significantly to the cheesy, creamy flavor, you can try alternatives like cashews soaked and blended into a cream, although the flavor profile will differ slightly.
Conclusion
This Creamy Vegan Tomato Pasta is a testament to the fact that vegan cooking can be both delicious and accessible. Its rich flavors, creamy texture, and ease of preparation make it a perfect choice for a satisfying and compassionate meal. Give it a try and let me know what you think! And don't hesitate to leave any comments or questions below. I know you are going to love this Creamy Vegan Tomato Pasta.
Creamy Vegan Tomato Pasta: The Easiest Recipe EVER!
A creamy, flavorful vegan pasta dish with a rich tomato sauce made with cashews and sun dried tomatoes. This quick and easy recipe is perfect for a weeknight meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Cuisine: Italian
Diet: Vegan
Nutrition:
Protein: 15g
Carbs: 65g
Fat: 18g
Ingredients
- 1 pound pasta
- 1 cup raw cashews, soaked
- 28 ounces canned crushed tomatoes
- ½ cup sun dried tomatoes, drained and chopped
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- ¼ cup fresh basil, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- Sauté onion and garlic in olive oil until softened. Add red pepper flakes.
- Add crushed tomatoes, sun dried tomatoes, oregano, salt, and pepper. Simmer for 15 minutes.
- Blend soaked cashews, vegetable broth, and nutritional yeast until smooth.
- Pour cashew cream into tomato sauce and stir well. Add pasta water if needed.
- Add cooked pasta and basil to the sauce and toss to coat.
- Serve immediately, garnished with basil and red pepper flakes.
Notes
- For a nut-free version, substitute cashews with sunflower seeds or silken tofu.
- Adjust the amount of red pepper flakes to your spice preference.
- Use high quality crushed tomatoes for the best flavor.