Vegan Tomato Basil Pasta
Ingredients
- 1 lbgluten free pasta
can sub regular
- 1 largeyellow onion
- 5 mediumtomatoes
- ½ cplain canned tomato sauce
- 3 tbsptomato paste
- ½ craw cashews
- ½ cbasil
divided
- 6 largecloves garlic
- ¼ colive oil
divided
- 1 tspsalt
- ½ tspblack pepper
- ¼ cvegan parmesan
- ½ tspred 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!
Vegan Tomato Basil Pasta
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About this Recipe
Craving a comforting pasta dish that feels indulgent but keeps things plant-based? This Vegan Tomato Basil Pasta brings together fresh, vibrant flavors with a surprisingly creamy dairy-free sauce that’s perfect for any night of the week.
The magic in this recipe lies in its clever use of raw cashews, which, when blended, create an incredibly rich and velvety vegan cream sauce. Combined with sweet fresh tomatoes and aromatic basil, it’s a harmonious balance of bright and savory notes that truly elevates a simple pasta dish.
Prepare to enjoy a luscious, smooth sauce clinging beautifully to every strand of pasta. You'll experience the freshness of the tomatoes and basil, complemented by a subtle warmth from red pepper flakes and the pungent depth of garlic and onion. This meal is designed to be deeply satisfying and comforting, proving that dairy-free can be just as decadent. Plus, at 403 calories per serving, it’s a substantial and fulfilling meal.
Feel free to customize this dish to your liking. The recipe calls for gluten-free pasta, but you can easily sub regular pasta if you prefer. For extra nutrients and texture, consider adding sautéed spinach, mushrooms, or roasted bell peppers into the sauce. If you're sensitive to spice, simply reduce or omit the red pepper flakes.
This versatile dish is simple enough for a quick weeknight dinner, yet elegant enough to be the star of a cozy weekend date night in. Serve it with a sprinkle of vegan parmesan and an extra flourish of fresh basil for an inviting presentation.