Description
This Vegan Creamy Tomato Pasta with Herbs is a luscious, plant-based twist on a classic Italian comfort dish. Featuring a velvety cashew cream sauce infused with aromatic fresh herbs, it offers a rich and satisfying experience without any dairy. Perfect for weeknight dinners or special occasions, this recipe is both indulgent and wholesome. Gathering Dreams +1 Gathering Dreams +1
Ingredients
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- For the Pasta:
- 12 oz (340g) pasta of choice (e.g., chickpea pasta, gluten-free pasta, spaghetti, fettuccine, linguine, penne)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup (240ml) tomato sauce
- 1/2 tbsp fresh rosemary, finely chopped
- 20 fresh basil leaves, finely chopped
- 1/4 tbsp fresh thyme, finely chopped
- 1/4 tbsp fresh parsley, finely chopped
- 1/2 cup (120ml) cashew cream (see below)
- Salt and pepper to taste
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- For the Cashew Cream:
- 1/2 cup (75g) raw cashew nuts
- 1/4 cup (60ml) water
- Juice of 1/2 lemon
- Pinch of salt
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Instructions
- Prepare the Cashew Cream:
- Place the raw cashews in a bowl and cover them with boiling water. Let them soak for 10–15 minutes.
- Drain and rinse the cashews.
- In a blender or food processor, combine the soaked cashews, ¼ cup water, lemon juice, and a pinch of salt. Blend until smooth and creamy.
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- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving a small amount of the cooking water.
- Prepare the Sauce:
- In a large pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the tomato sauce, season with salt and pepper, and let it simmer for 5 minutes.
- Stir in the chopped rosemary, basil, thyme, and parsley. Simmer for an additional 5 minutes to allow the flavors to meld.
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- Combine Pasta and Sauce:
- Reduce the heat to low and stir the cashew cream into the tomato sauce until well combined.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
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- Serve:
- Divide the pasta among serving plates.
- Garnish with additional fresh herbs if desired.
- Serve hot and enjoy!
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Notes
- For a nut-free version, substitute the cashew cream with a store-bought plant-based cream alternative.
- Fresh herbs are recommended for optimal flavor, but frozen herbs can be used in a pinch. Avoid dried herbs as they may not provide the same depth of flavor.
- The sauce can be prepared up to 3 days in advance and stored in the refrigerator. It also freezes well for up to 3 months.
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Nutrition
- Calories: 466
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
