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Creamy Vegan Tomato Pasta

This dish features a velvety, plant-based tomato sauce made from ripe tomatoes, soaked cashews, and bright lemon juice. The sauce is blended until smooth and simmered to develop rich flavor, then tossed with al dente pasta for a comforting, fresh, and satisfying meal with a silky texture and vibrant color.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces dry pasta (penne, spaghetti, or your choice) preferably whole grain or your favorite variety
  • 4 large ripe tomatoes roughly chopped
  • 1/2 cup raw cashews soaked in hot water for 15 minutes, then drained
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 handful fresh basil roughly torn
  • to taste salt and black pepper

Equipment

  • Large pot
  • Wide skillet
  • Blender
  • Measuring spoons
  • Ladle or spoon

Method
 

  1. Bring a large pot of water to a boil, then add a generous pinch of salt. Cook the pasta until just al dente, about 8–10 minutes, until it’s tender but still has a slight bite. Drain and set aside.
  2. While the pasta cooks, heat a tablespoon of olive oil in a wide skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant and slightly golden, filling the kitchen with a warm aroma.
  3. Add the chopped ripe tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until the tomatoes break down and release their juices, creating a vibrant, bubbling red sauce.
  4. Meanwhile, blend the drained cashews, a splash of water if needed, lemon juice, and a pinch of salt until completely smooth and creamy, about 1–2 minutes. Set aside.
  5. Pour the cashew cream into the simmering tomato sauce, stirring well to combine. Let it cook gently for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Taste the sauce and adjust with salt, pepper, or more lemon juice if desired. Stir in the torn basil leaves for a burst of fresh herb aroma and flavor.
  7. Add the cooked pasta to the skillet with the sauce, tossing gently to coat every strand or piece evenly. Let it cook together for another minute so the pasta absorbs some of the flavors.
  8. Serve the creamy vegan tomato pasta hot, garnished with additional fresh basil or a drizzle of olive oil if desired. Enjoy the silky, vibrant dish that’s perfect for a cozy night in.

Notes

For an extra touch, sprinkle with nutritional yeast or vegan Parmesan. This dish is best enjoyed immediately but can be stored in the fridge for up to 2 days. Reheat gently on the stove, stirring to restore creaminess.