Description
This Creamy Vegan Cashew Tomato Pasta is a delightful combination of creamy cashew sauce and rich tomato flavor, creating a comforting meal that’s perfect any night of the week.
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
- Soak cashews in boiling water for 60 minutes, then drain and blend with water and salt until smooth.
- Cook rigatoni in salted water until al dente, reserving 1½ cups pasta water before draining.
- Sauté onion in olive oil for 3-4 minutes, then add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes.
- Add diced tomatoes, crushed red pepper, remaining salt, and reserved pasta water. Simmer for 10 minutes.
- Combine drained pasta with the sauce and cashew cream, adjusting consistency with extra reserved pasta water if needed.
- Serve with fresh basil garnish.
Notes
Soaking the cashews is vital for a smooth texture.
Adjust the spice level by adding more or less crushed red pepper.
Double the sauce and freeze for quick meals. Use fresh pasta later.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg