Creamy Tomato Pasta with Cashew Cream

This creamy tomato pasta gets its rich texture from a simple vegan swap: cashew cream! It’s a delicious, satisfying weeknight dinner.

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 259

In a salted pot of boiling water, cook your pasta according to package directions. When finished cooking, drain and set aside.
In a pan over medium high heat, add the oil and heat through. Add in the onions with a pinch of salt, and sauté for about 5 minutes until slightly browned.
Add in the garlic and sauté for about a minute.
Lower heat to medium and stir in the tomato sauce, nutritional yeast, cashew cream, and sea salt. Stir to combine. Add in the cooked pasta and stir to combine again. Let cook for about 3-5 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!

Refrigerator: This creamy tomato pasta will keep in the refrigerator for 3-4 days in an airtight container. I don’t recommend freezing this recipe, as both the sauce and pasta are likely to lose their texture.
To reheat: Add the pasta to a pan over medium heat and cook until warmed through. If needed, you can add a splash of water or vegetable broth to loosen up the sauce. You can also microwave it until warmed through.