Creamy Tomato Pasta with Cashew Cream (Vegan)
This Creamy Tomato Pasta has 7 ingredients and is easy enough for a satisfying weeknight dish. It’s made a cashew cream sauce & is absolutely delicious!
You know what I realised? It’s been a while since I’ve made an easy pasta dish. Like, throw things in the pot and let them cook down easy. I found myself really wanting a creamy tomato pasta dish, so I did what I do best – I whipped one up! After trying it I knew that I had to share it on the blog.
This is the kind of dish that you’ll want to come home to after a long day at work, making it perfect for a weeknight dish or a weekend dish. The flavours are absolutely magnificent, and – did I mention it’s creamy?!
How to Make Creamy Tomato Pasta
That’s all thanks to the simple combination of cashew cream + tomato sauce. I just shared about the magic of cashew cream but just in case you haven’t checked that post out, here it is again. Cashew cream takes this from your basic tomato pasta to a dreamy creamy (how many times can I say creamy in one blog post?!) saucy tasty kind of pasta.
It truly adds that extra touch. On top of that, I add a little bit of nutritional yeast for some extra cheesy flavour. The type that won’t overwhelm the original flavours. Voila!
@jessicainthekitchenCreamy tomato cashew cream pasta 🥰 recipe on jessicainthekitchen.com #diyvalentine #formyvalentine #veganfood #pasta #food #tiktokfood #recipe #fyp♬ original sound – ssaaggei
I think this is one of those dishes that will definitely make its way to your weekly menu meal prep list. It’s loaded with healthy fats & is so easy to prep time wise. Make the cashew cream ahead of time and keep it in your fridge and we’re talking 15 minutes top! (boil the pasta, prep while the pasta is boiling, strain & stir and bam!). It’s also great if you’re not a fan of coconut milk in your pastas. I love that you can also customise it. Want more veg? Stir in some spinach. Want more protein? Add in some veggie protein. The flavours here work so well with many additions.
Creamy Tomato Pasta with Cashew Cream (Vegan)
- 2 cups pasta shells
- 1/2 tablespoon coconut oil or olive oil
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 24 ounces of tomato sauce
- 1/4 cup cashew cream
- 1 tablespoon nutritional yeast
- 1/4 teaspoon sea salt
- In a salted pot of boiling water, cook your pasta according to package directions.
- In a pan over medium high heat, add the oil and heat through. Add in the onions and garlic, and saute for about 5 minutes until slightly browned.
- Lower heat to medium and stir in the tomato sauce, nutritional yeast, cashew cream, and sea salt. Stir to combine. Add in the pasta and stir to combine again. Let cook for about 3 minutes for the pasta to absorb the sauce, them remove from heat. Taste and add more salt if needed.
- Serve, garnishing optionally with basil, and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Another winner! This is the second time this week I’m making this because it is just so delicious “
We’re so happy Jennifer! Thanks so much for trying it and enjoy!
Love it, love it, love it! Easy to prepare in a very short period of time but packs a huge punch in terms of tastiness! Simply scrumptious. Love your recipes and this is one that i truly enjoy making.
I love this recipe! I meal prepped it and had it every day for four days, and it was so good that I never got sick of it! Every bite was delicious!!
We’re so happy that you enjoyed this recipe too Bianca! Thank you so much for reading and leaving such a nice comment!
What a home run! So easy and delicious. My daughter asked for seconds and that we add it to our regular recipe rotation. I used the extra cashew cream sauce to make Jessica’s Caesar salad dressing – that was a knock out too!
My whole family loved this recipe and I loved how quick and simple it was to prepare! Hearing my picky 4 year old say “Mom, you make the best noodles ever!” Solidified it as a new weeknight staple in our home for sure!
Oh wow this is such a nice comment Mandy. We’re so happy that you and your little one feel this way thank you for making our day a little better!
Very flavorful and easy to make. The cashew cream makes all the difference. Love this recipe!
Aww thank you so much Aureliane!!
Cannot say enough good things about this recipe. I now keep some cashew cream in the freezer so that I can whip it out when I please and make this easy recipe even easier!
Thanks so much Caroline! We’re so happy that you enjoyed it!
Hi! I just had a question! Is it 24 ounce can tomato sauce or a jar of 24 ounce tomato spaghetti sauce? Thanks so much! Looks yummy! Looking forward to trying it!
Regular tomato sauce, like Prego or Ragu or Rao’s that usually comes in a glass jar. Hope that helps and enjoy!! 🙂
Such a delicious simple pasta! I usually add basil leaves and field roast vegan sausage to this, but I have also just made as is and it’s still amazing!
Awesome that sounds so good. We’re happy that you like it.
This was INCREDIBLY GOOD! My first time making vegan pasta with cashews and it was honestly better than pasta with dairy, and so nutritious too! My boys kept saying – this is yummy! Thanks, Jessica. All of your recipes knock it out of the park!
Oh wow thank you so much Kamala! We’re so happy that you liked it.