Vegan Tomato Basil Pasta
Made with fresh tomatoes, basil, and deliciously dairy free, this vegan tomato cream sauce sauce is simple enough for a weeknight, but decadent enough for a weekend date night in!
Ingredients
- 1 poundgluten free pasta (can sub regular)
- 1 largeyellow onion
- 5 mediumtomatoes
- ½ cupplain canned tomato sauce
- 3 tablespoonstomato paste
- ½ cupraw cashews
- ½ cupbasil (divided)
- 6 largecloves garlic
- ¼ cupolive oil (divided)
- 1 teaspoonsalt (or more to taste)
- ½ teaspoonblack pepper
- ¼ cupvegan parmesan
- ½ teaspoonred pepper flakes
Directions
- 1
Preheat oven to 400 degrees Fahrenheit.
- 2
Add the cashews to a bowl and cover with boiling water.
- 3
Peel and chop the onion into large chunks, peel the garlic, and cut the tomatoes in half and then half again and add to a baking tray lined with parchment paper.
- 4
Drizzle with 2 tbsp of olive oil and a few twists of fresh black pepper and toss to make sure everything is well coated.
- 5
Bake for 30 minutes.
- 6
During the final 10 minutes, bring a large pot of water to a boil and cook pasta according to package instructions.
- 7
Let cool for a few minutes until the tomatoes are easy enough to handle. Carefully remove the skins of the tomatoes. They will be hot, but the skins should peel off very easily. I like to hold the tomatoes right over the blender and pinch the back of the skins so the inside falls right inside.
- 8
Drain and rinse the soaked cashews and add to a blender.
- 9
Add the roasted tomatoes, onion and garlic to a blender and be sure to get all the juices in there.
- 10
Add all remaining ingredients but only 1/4 cup worth of basil to a high speed blender and process until completely smooth.
- 11
Taste and adjust seasonings as desired.
- 12
Pour the sauce over the cooked pasta and stir until well coated.
- 13
Add in the remaining chopped basil and mix through. Garnish with fresh pepper, red pepper flakes and extra basil if desired and enjoy!