Creamy Vegan Pasta with Tomato Cashew Sauce
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Satisfy your next vegan pasta craving with this creamy, vegan pasta recipe featuring a delicious tomato cashew sauce. This Creamy Vegan Pasta with Tomato Cashew Sauce is sure to surprise even the biggest meat-eaters with its deliciousness.
More Pasta Dishes?
Picture this: a warm, comforting bowl of pasta, coated in a luscious creamy sauce, bursting with bold flavors and nourishing ingredients. Now imagine that same dish being completely plant-based, free of dairy and other animal products. That’s right, we’re talking about creamy vegan pasta with tomato cashew sauce.
With this recipe, you’ll be able to nourish your body with nutritious whole food ingredients while enjoying a delicious and flavorful meal. Not only is this recipe a nutritious vegan alternative, but the tomatoes, cashews, and herbs provide a range of flavors that will make your taste buds sing. For those looking to transition to vegan eating, this is a great foundation meal to build upon.
This creamy vegan pasta with tomato cashew sauce is an excellent way to transition to vegan eating. Whether you’re already vegan or looking to make the switch, this recipe is sure to please. Try it today and see for yourself the delicious and nutritious benefits of vegan cooking.
Not a fan of tomatoes? Swap out the tomato cashew sauce with your favorite pesto. Whatever combination you choose, this vegan pasta is sure to please everyone at the dinner table! You may enjoy this Vegan Pumpkin Pasta Sauce for another option!
This creamy Vegan pasta turned out fantastic. We all loved this dish, and we’ll make it again!
Ingredients You Need
- uncooked pasta
- olive oil
- onion
- minced garlic
- green beans, ends trimmed (or use a frozen bag of green beans)
- sun-dried tomatoes chopped roughly
- herbs (fresh thyme, basil, Italian parsley or green onions) to garnish
- sea salt and black pepper to taste
Creamy Tomato Pasta Sauce
- cashews, boiled in water for 20 minutes
- diced tomatoes
- sea salt or more, to taste
- cumin
- paprika
- fresh thyme (or 1/4 teaspoon dried thyme)
- pepper to taste
How to Make Creamy Vegan Pasta with Tomato Cashew Sauce
- Soak cashews in boiling water for 20 minutes.
- Drain cashews and add them to a blender or food processor. Add 1 can diced tomatoes, 3/4 tsp. sea salt, 1 tsp. cumin, 1 tsp. paprika, 1/4 tsp. dried thyme, and 1/3 tsp. pepper. Blend until very smooth, and set aside.
- In a saucepan add olive oil, onions, and garlic. Saute on medium-high heat until the onions and garlic have begun to brown.
- Add the green beans, and saute until done to your liking, 2-3 minutes. Remove all veggies from the pan and set aside.
- In the same pot, bring 2 cups of water to a boil, and then add pasta and the creamy tomato sauce. Simmer on a low boil for 10-12 minutes until the pasta is still al dente, but the sauce has begun to thicken.
- Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh parsley and/or fresh basil.
Whether you’re a long-time vegan, a curious omnivore, or someone simply looking to add more plant-based meals into your diet, this Creamy Vegan Pasta with Tomato Cashew Sauce recipe is a must-try. It’s so good that will have you licking your plate clean.
Dinner doesn’t have to be complicated or time consuming to be delicious. In fact, with just a few simple ingredients you can whip up an incredible, creamy vegan pasta with tomato cashew sauce in less than 30 minutes.
Not only is this dish packed with flavor, but it’s also dairy-free and easily customizable. Enjoy!
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- Vegan Cheesy Veggie Potatoes
CREAMY VEGAN PASTA WITH TOMATO CASHEW SAUCE
Ingredients
Creamy Vegan Pasta
- 8 oz. uncooked pasta
- 1/2 tablespoon olive oil
- 1/2 onion sliced thinly
- 4 cloves minced garlic
- 2 cups green beans ends trimmed (or use a frozen bag of green beans)
- 1/3 cup sun-dried tomatoes chopped roughly
- herbs fresh thyme, basil, Italian parsley or green onions to garnish
- sea salt and black pepper to taste
Creamy Tomato Pasta Sauce
- 1/3 cup cashews boiled in water for 20 minutes
- 15- ounce can diced tomatoes
- 3/4 teaspoon sea salt or more to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1/3 teaspoon pepper to taste
Instructions
- Soak cashews in boiling water for 20 minutes.
- Drain cashews and add them to a blender or food processor. Add 1 can diced tomatoes, 3/4 tsp. sea salt, 1 tsp. cumin, 1 tsp. paprika, 1/4 tsp. dried thyme, and 1/3 tsp. pepper. Blend until very smooth, and set aside.
- In a saucepan add olive oil, onions, and garlic. Saute on medium-high heat until the onions and garlic have begun to brown.
- Add the green beans, and saute until done to your liking, 2-3 minutes. Remove all veggies from the pan and set aside.
- In the same pot, bring 2 cups of water to a boil, and then add pasta and the creamy tomato sauce. Simmer on a low boil for 10-12 minutes until the pasta is still al dente, but the sauce has begun to thicken.
- Add the veggies and sun dried tomatoes in, and toss to coat. Garnish with fresh parsley and/or fresh basil.
This recipe is inspired from: https://sunkissedkitchen.com/vegan-one-pot-pasta/.
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