Creamy Vegan Cashew Tomato Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
473 kcal
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Course
Main Course
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Cuisine
Mediterranean
Creamy Vegan Cashew Tomato Pasta
Description
This pasta recipe integrates a creamy cashew blend with a tomato sauce made from sautéed onion and garlic, tomato paste, canned tomatoes, and seasonings including crushed red pepper flakes and salt. Cashews are soaked until tender, then pureed with water and salt to produce a thick, smooth cream alternative that enriches the tomato sauce without dairy.
The rigatoni is cooked to al dente and combined with the sauce and cashew cream, with reserved pasta water used to adjust consistency and help the sauce cling to the noodles. The result is a velvety, plant-based pasta dish with a balanced flavor of creamy, savory, and mildly spicy notes.
This dish serves well as a main course for those seeking a vegan or dairy-free meal option that doesn’t sacrifice creaminess or body. It pairs nicely with a simple side salad or steamed vegetables for a complete meal.
Notes mention the convenience of making both the tomato sauce and cashew cream ahead of time for quick assembly later. Leftovers store well in an airtight container refrigerated for four to five days.
Ingredients
- 1 cup cashew nuts raw
- ½ cup water
- ¾ teaspoon salt divided
- 16 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 4 garlic minced, cloves
- ¼ cup tomato paste
- 1 15 ounce diced tomatoes canned
- ¼ teaspoon crushed red pepper
Instructions
- Place the cashews in a small bowl and cover with boiling water. Let soak until cashews are tender, 60 minutes.
- Drain cashews and transfer to a blender with ½ cup fresh water and ¼ teaspoon salt. Blend until smooth. Set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, about 2-3 minutes less than the time indicated on the package. Reserve 1 ½ cups pasta cooking water.
- Heat olive oil in a large pan over medium heat. Add chopped onions and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until darkened in color, about 2 minutes. Then add diced tomatoes, red pepper flakes, remaining ½ teaspoon salt, and ½ cup reserved pasta water. Bring sauce to a simmer and cook until slightly thickened and darker in color, about 10 minutes.
- While sauce is simmering, transfer pasta, cashew cream and remaining 1 cup of the pasta cooking water to the sauce and toss until the sauce coats the pasta well. Top with basil, and serve immediately.
Notes
- Both the tomato sauce and cashew cream can be prepared ahead to simplify meal day preparation.
- Store any leftover pasta and sauce in an airtight container; it will keep for 4-5 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 496mg | 21% |
| Potassium | 600mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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