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?! 

bowl of uncooked pasta shells

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

pot of cooked creamy tomato pasta

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.

Enjoy friends!

 

Creamy Tomato Pasta with Cashew Cream (Vegan)

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!
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Prep Time:
Cook Time:
Total Time:
Serves: 4-5
Cuisine: American
Category: Dinner
Ingredients
  • 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
Instructions
  • 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!
Tags: Dairy Free, Egg Free, Fall, Soy Free, Spring, Summer, Vegan, Vegetarian, Winter Dairy Free, Egg Free, Fall, Soy Free, Spring, Summer, Vegan, Vegetarian, Winter
by Jessica

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2 comments

  1. Jennifer says:

    Another winner! This is the second time this week I’m making this because it is just so delicious “

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      We’re so happy Jennifer! Thanks so much for trying it and enjoy!

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