Vegan Creamy Tomato Pasta with Cashew Cream
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
583 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Creamy Tomato Pasta with Cashew Cream
Description
Vegan Creamy Tomato Pasta with Cashew Cream begins with soaking cashews to soften them before blending into a smooth cream with nutritional yeast and water or stock. Meanwhile, onions and garlic are sautéed until softened, then combined with tomatoes and herbs to create a simmered tomato sauce. The sauce is cooked gently to meld flavors and reduce bitterness, optionally sweetened slightly with sugar.
Once both components are ready, the cashew cream is stirred into the tomato sauce to add a luscious, creamy mouthfeel without dairy. The sauce coats cooked whole wheat pasta, delivering a balanced dish where the tangy tomato and savory creaminess unify. The use of sun-dried tomatoes and herbs adds complexity and depth.
This vegan recipe offers a comforting and satisfying meal that can be adjusted in seasoning as needed. The whole wheat pasta provides a nuttier texture, and the cashew cream creates a smooth sauce that holds well without heaviness.
Ingredients
- 1 white onion or yellow onion
- 3 garlic cloves
- 800 ml chopped tomatoes tin or 4 cups fresh chopped tomatoes
- herbs fresh or dried, a handful
- 1 teaspoon sugar optional
- salt
- black pepper
- 150 g cashews
- 300 ml water or stock
- 2 tablespoon yeast flakes
- 4-5 sun-dried tomatoes
- 360 g pasta wholewheat
Instructions
- Soak the cashews overnight in room temperature water or leave them soaking for 20 minutes in boiling hot water.
- Boil water in a big pot and add the pasta. Cook following packet instructions. Drain, rinse and leave aside. Save some of the pasta water for later.
- Finely chop the onion and add it to a preheated pot with some olive oil. Stir fry for a couple of minutes until it starts to soften and add finely chopped garlic. Keep cooking for 2-3 minutes.
- Add the chopped tomatoes, fresh or dried herbs, sugar, salt and pepper. If you are using fresh tomatoes you can blend them before adding them into the pot. Stir until everything is combined and leave simmering for 30-40 minutes stirring occasionally. Keep tasting the sauce and adjust to taste.
- Drain and rinse the cashews. Add them in a blender together with the yeast flakes and water or stock.
- Blend until you have a smooth consistency.
- Mix the creamy sauce with the tomato sauce and combine well. Add the cooked pasta and if needed, some of the pasta water.
- Before serving, add some fresh basil and sun-dried tomatoes, finely chopped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 91g | 30% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 31mg | 1% |
| Potassium | 1068mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1684IU | 34% |
| Vitamin C | 29mg | 32% |
| Calcium | 78mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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