Creamy Vegan Cashew Tomato Pasta
This Creamy Vegan Tomato Pasta is made with a cashew cream sauce. It's the secret ingredient that adds a creamy texture and lighter color!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup raw cashews
- ½ cup water
- ¾ teaspoon salt (divided)
- 16 ounces rigatoni
- 2 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- ¼ cup tomato paste
- 1 15 ounce canned diced tomatoes
- ¼ teaspoon crushed red pepper
Instructions
- 1
Place the cashews in a small bowl and cover with boiling water. Let soak until cashews are tender, 60 minutes.
- 2
Drain cashews and transfer to a blender with ½ cup fresh water and ¼ teaspoon salt. Blend until smooth. Set aside.
- 3
Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, about 2-3 minutes less than the time indicated on the package. Reserve 1 ½ cups pasta cooking water.
- 4
Heat olive oil in a large pan over medium heat. Add chopped onions and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until darkened in color, about 2 minutes. Then add diced tomatoes, red pepper flakes, remaining ½ teaspoon salt, and ½ cup reserved pasta water. Bring sauce to a simmer and cook until slightly thickened and darker in color, about 10 minutes.
- 5
While sauce is simmering, transfer pasta, cashew cream and remaining 1 cup of the pasta cooking water to the sauce and toss until the sauce coats the pasta well. Top with basil, and serve immediately.