Creamy Tomato Vegan Pasta
Indulge in the richness and creaminess of this vegan pasta, packed with the deep flavors of tomatoes that will even satisfy lifelong dairy lovers. Whether you follow a vegan diet or not, this pasta is so indulgent that everyone will be coming back for seconds. In this recipe, we create a velvety vegan cream by quickly soaking cashews and blending them with water. This homemade cream complements the robustness of sun-dried tomatoes and tomato paste, resulting in a complex and decadent sauce that rivals traditional dairy-based varieties. To add the perfect finishing touch to this tomato-focused pasta, we sprinkle spiced toasted cashews and fresh basil over the dish—trust us, it enhances the flavors to perfection.Now, let's talk about making the cashew cream. It's a simple process of softening cashews and blending them with water until smooth. While some recommend soaking cashews overnight, we've discovered that soaking them in just-boiled water for an hour is sufficient. A helpful tip: To check if the cashews are soft enough, press one between two fingers—if it easily squishes, you're good to go.
Ingredients
- 1 1/2 c. water, divided, plus more for pasta
- 3/4 c. raw cashews, divided
- 2 tbsp. plus 1 1/4 tsp. kosher salt, divided
- 16 oz. penne
- 3 tbsp. extra-virgin olive oil, divided
- 3 tsp. crushed red pepper flakes, divided
- 1 small yellow onion, chopped
- 4 cloves garlic, finely chopped
- 6 tbsp. tomato paste
- 1/4 c. sun-dried tomatoes, finely chopped
- 1/4 c. fresh basil leaves, finely chopped, for serving
Instructions
- In a small pot over high heat, heat 1 cup water just until boiling. Remove from heat and add 1/2 cup cashews. Cover and let soak 1 hour.
- Drain soaked cashews, discarding soaking liquid, and thoroughly rinse. Transfer to a blender and add 1/2 cup water and 1/8 teaspoon salt. Blend until smooth, then transfer to a small container (you should have about 3/4 cup cashew cream).
- Bring a large pot of water to a boil and stir in 2 tablespoons salt. Add penne and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Meanwhile, in a large, high-sided skillet, combine 1 tablespoon oil, 1/8 teaspoon red pepper flakes, 1/8 teaspoon salt, and remaining 1/4 cup cashews. Toast over low heat, tossing frequently, until fragrant, 4 to 5 minutes. Transfer to a small bowl; set aside. Wipe out skillet.
- In same skillet, heat remaining 2 tablespoons oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until onions are softened, 5 to 7 minutes. Add tomato paste, sun-dried tomatoes, and remaining 1/4 teaspoon red pepper flakes and cook, stirring constantly, until paste darkens and starts to stick to bottom of pot, 3 to 4 minutes.
- Whisk in 3/4 cup cashew cream and 3/4 cup reserved pasta cooking liquid until combined, then bring to a simmer over medium-high heat. Add pasta and cook, tossing constantly and adding more pasta cooking liquid 1/4 cup at a time as needed, until pasta is al dente and sauce is glossy and coats pasta, 2 to 3 minutes; season with remaining 1/2 teaspoon salt as needed.
- Divide pasta among bowls. Using a microplane, finely grate reserved toasted cashews over pasta. Top with basil.
Nutrition
Calories: 697kcalCarbohydrates: 96gProtein: 22gFat: 24gSaturated Fat: 4gSodium: 668mgPotassium: 838mgFiber: 6gSugar: 10gCalcium: 61mgIron: 4mg
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