Creamy Vegan Pink Pasta (30 Minutes!)
User Reviews
4.9
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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
5 (Servings)
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Calories
458 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan
Creamy Vegan Pink Pasta (30 Minutes!)
Description
Creamy Vegan Pink Pasta is made by first soaking raw cashews, which are later blended with nutritional yeast and water into a smooth cream. The sauce starts by sautéing diced onion, garlic, and red pepper flakes in olive oil to build a fragrant base. Crushed tomatoes and tomato paste are simmered with salt to develop a thick, rich sauce. The prepared cashew cream is incorporated into this tomato base, lending a velvety texture and balancing the acidity.
The pasta is cooked separately to al dente in well-salted boiling water and then combined with the sauce. Penne works well here but can be substituted with gluten-free pasta as preferred. Optional toppings like fresh basil and vegan parmesan offer additional layers of flavor. The result is a creamy, slightly spicy pasta dish with a pleasant smoothness, well-suited to vegan diets without compromising on mouthfeel or richness.
This pink sauce pasta can be served as a main dish for a filling meal, pairing nicely with a simple salad or steamed vegetables. Adjust the red pepper flakes for desired heat level and consider using different types of pasta shapes for texture variation. The sauce's creaminess comes fully from the cashew blend, avoiding dairy ingredients altogether.
Ingredients
PASTA
- water for boiling
- 1 Tbsp salt (for seasoning the water)
- 12 ounces pasta penne is best here // gluten-free as needed // we like Jovial brand, of choice
SAUCE
- 3/4 cup cashews raw
- 2 Tbsp extra-virgin olive oil (if oil-free, sub water and use more as needed)
- 1 cup white onion diced, or yellow onion
- 4-5 cloves garlic 4-5 cloves yield ~3 Tbsp minced, minced
- 1/2 tsp red pepper flakes
- 1 (15-ounce) can crushed tomatoes
- 1 ½ Tbsp tomato paste
- 3/4 tsp salt sea salt
- 1 ½ - 2 Tbsp nutritional yeast
- 1 cup water (plus more for soaking cashews)
FOR SERVING optional
- basil freshly chopped
- vegan parmesan cheese
Instructions
- Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
- For the pasta, bring a large pot of well-salted water to a boil.
- Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender — about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant — about 30 seconds.
- Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
- When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
- Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
- To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
- Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
- Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.
Notes
- If avoiding cashews, full-fat coconut milk can replace cashews and water, but this will add a coconut flavor to the sauce.
- Nutrition information estimates use rice-based gluten-free penne and account for salt in the cooking water; adjust seasoning to taste.
- Soaking cashews for adequate time ensures a smoother sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(Servings)
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458 | 23% |
| Carbohydrates | 70.6g | 24% |
| Protein | 11.9g | 24% |
| Fat | 16.2g | 25% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 8.6g | 43% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 634mg | 26% |
| Potassium | 542mg | 12% |
| Fiber | 6.1g | 24% |
| Sugar | 7.2g | 14% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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