Vegan Creamy Tomato Basil Pasta
Slow-simmered tomatoes and fresh basil form the backbone of this pasta sauce, enriched with blended cashew cream in place of dairy for a smooth, tangy finish. Garlic and a splash of pasta water help bring the sauce together and help it cling to the noodles. From start to finish, the dish takes about 35 minutes.
Equipment
- Blender (high-speed preferred)
- Large sauté pan
- Large pot for boiling pasta
- Wooden spoon or spatula
Ingredients
Base:
- 12 ounces penne pasta use gluten-free if desired
- 1 tablespoon olive oil extra virgin for best flavor
- 4 cloves garlic minced
- 1 medium yellow onion diced finely
- 4 cups heirloom tomatoes chopped; or use 1 (28-ounce) can of whole peeled tomatoes
- 1 teaspoon sea salt to taste
- ½ teaspoon black pepper freshly ground
Cream Base:
- 1 cup raw cashews soaked in hot water for 20 minutes then drained
- ¾ cup unsweetened almond milk or any neutral plant-based milk
- ¼ cup nutritional yeast adds umami and cheesy notes
Fresh Additions:
- 1 cup fresh basil leaves loosely packed
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- In a sauté pan, heat olive oil over medium heat (about 176°C / 350°F). Add minced garlic and diced onion. Sauté for 5-7 minutes until fragrant and golden. Stir continuously to avoid burning.
- Add chopped tomatoes, salt, and pepper. Simmer uncovered for 10-12 minutes, until tomatoes break down into a sauce. Stir occasionally.
- While tomatoes cook, prepare the cashew cream. In a high-speed blender, blend soaked cashews, almond milk, and nutritional yeast until silky smooth, about 1 minute.
- Stir the cashew cream into the tomato sauce. Lower heat and allow to gently simmer for 5 minutes to thicken.
- Turn off the heat and stir in chopped basil and lemon juice. Toss in the cooked pasta, adding pasta water as needed to loosen the sauce.
- Taste and adjust seasoning if needed. Serve immediately while warm.
Notes
- For a deeper flavor: Add sun-dried tomatoes or a touch of miso paste to the sauce.
- Substitution: Coconut milk can replace almond milk for extra creaminess.
- Nut-Free: Use silken tofu in place of cashews for a similar creamy texture.
- Short on time? Prep the cashew cream the day before and store in the fridge.
Nutrition
Calories: 587kcalCarbohydrates: 85gProtein: 21gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 661mgPotassium: 888mgFiber: 7gSugar: 9gVitamin A: 1560IUVitamin C: 26mgCalcium: 125mgIron: 4mg
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