4.8 from 69 votes
Vegan Creamy Tomato Pasta with Cashew Cream
This vegan creamy tomato pasta dish features a rich tomato sauce made from either canned or fresh tomatoes simmered with onions, garlic, and herbs. The creamy texture comes from cashew cream blended with nutritional yeast, combined into the tomato sauce before tossing with whole wheat pasta. The result is a smooth, flavorful sauce coating tender pasta, offering a plant-based alternative that balances acidity from the tomatoes with the richness of the cashew cream.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
people
Calories:
583 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 583
% 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.