Name: Creamy Vegan Cashew Tomato Pasta
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews; ½ cup water; ¾ teaspoon salt (divided); 16 ounces rigatoni (or your preferred pasta); 2 tablespoons olive oil; 1 yellow onion, finely chopped; 4 garlic cloves, minced; ¼ cup tomato paste; 1 (15-ounce) can diced tomatoes; ¼ teaspoon crushed red pepper flakes

why make this recipe

Creamy Vegan Cashew Tomato Pasta is a delightful dish that combines rich flavors with a comforting texture. It’s perfect for anyone looking for a healthy, plant-based meal that doesn’t skimp on taste. The creamy cashew sauce pairs wonderfully with the pasta and adds a unique twist to traditional tomato pasta dishes. Plus, it’s quick to make and brings a fresh and hearty meal to your table.

how to make Creamy Vegan Cashew Tomato Pasta

Ingredients:

1 cup raw cashews
½ cup water
¾ teaspoon salt (divided)
16 ounces rigatoni (or your preferred pasta)
2 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
¼ cup tomato paste
1 (15-ounce) can diced tomatoes
¼ teaspoon crushed red pepper flakes

Directions:

Prepare the Cashew Cream: Place the raw cashews in a small bowl and cover with boiling water. Let them soak for about 60 minutes until tender. Once soft, drain the cashews and transfer them to a blender with ½ cup of fresh water and ¼ teaspoon of salt. Blend until smooth and creamy. Set aside.
Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook according to package instructions, but cook it about 2-3 minutes less than the recommended time to achieve al dente pasta. Reserve 1 ½ cups of the pasta cooking water before draining.
Prepare the Sauce: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute more. Stir in the tomato paste and cook, stirring constantly, until it darkens in color, about 2 minutes. Then, add the diced tomatoes, crushed red pepper flakes, remaining ½ teaspoon of salt, and ½ cup of the reserved pasta water. Bring the sauce to a simmer and cook until it thickens and deepens in color, about 10 minutes.
Combine Pasta and Sauce: Add the cooked pasta, cashew cream, and the remaining 1 cup of pasta water to the sauce. Toss everything together until the sauce coats the pasta evenly.
Serve: Garnish with fresh basil leaves and serve immediately.

how to serve Creamy Vegan Cashew Tomato Pasta

Serve this delicious pasta warm, garnished with fresh basil leaves for added flavor. It’s great on its own or paired with a simple side salad. If you have leftovers, you can also enjoy it cold as a pasta salad the next day!

how to store Creamy Vegan Cashew Tomato Pasta

You can store the leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to loosen the sauce and heat gently on the stove or in the microwave until warmed through.

tips to make Creamy Vegan Cashew Tomato Pasta

Soaking the cashews for the full hour is essential to get a smooth and creamy texture.
Adjust the level of crushed red pepper flakes based on your spice preference.
You can add fresh vegetables like spinach or bell peppers to the sauce for extra nutrition and flavor.

variation

You can swap rigatoni for any other pasta of your choice, like penne or spaghetti. For added protein, consider mixing in some cooked chickpeas or lentils into the sauce.

FAQs

Can I make this recipe nut-free?
Yes! You can substitute the cashew cream with a store-bought nut-free alternative or use silken tofu blended until smooth.
Is this recipe gluten-free?
You can easily make it gluten-free by using gluten-free pasta instead of regular rigatoni.
How can I make this dish more flavorful?
You can add Italian herbs or spices like oregano and basil while cooking the sauce to enhance the flavors even more.