Description
Creamy Vegan Cashew Tomato Pasta offers irresistible flavor and simple preparation. This dish combines rich cashew sauce, fresh tomatoes, and your favorite pasta for a delightful quick dinner or comforting meal anytime.
Ingredients
Scale
- 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
Instructions
- Prepare the cashew cream by soaking the cashews in boiling water for 60 minutes, then drain and blend with water and salt.
- Cook the pasta in salted water for 2-3 minutes less than package instructions; reserve 1½ cups of pasta water before draining.
- In a pan, heat olive oil, cook onion for 3-4 minutes, add garlic and cook for another minute. Stir in tomato paste and diced tomatoes, then simmer for 10 minutes.
- Combine the cooked pasta with the sauce and cashew cream, adjusting with reserved pasta water until creamy.
- Serve garnished with fresh basil.
Notes
Avoid over-soaking cashews; an hour is perfect for smooth blending.
Taste the sauce before serving and adjust the seasoning as needed.
Use fire-roasted diced tomatoes for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: n/a
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg