Description
A quick and easy vegan pasta recipe featuring a creamy cashew-based tomato basil sauce, perfect for busy weeknights and plant-based diets.
Ingredients
Scale
- 1 cup raw cashews (150g), soaked for at least 2 hours or quick-soaked in hot water for 20 minutes
- 1 can (28 oz / 800g) crushed tomatoes (preferably San Marzano-style)
- 1 cup packed fresh basil (25g) or 2 teaspoons dried basil
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 small onion, finely chopped (about 100g)
- 2 tablespoons olive oil (30ml), extra virgin recommended
- 2 tablespoons lemon juice (30ml)
- ½ cup vegetable broth (120ml), low sodium preferred
- Salt to taste (start with 1 teaspoon)
- Freshly ground black pepper to taste
- 12 oz pasta (340g), fusilli or penne recommended; gluten-free pasta works too
- Optional add-ins:
- ¼ teaspoon red pepper flakes
- 2 cups fresh spinach
- ¼ cup chopped sun-dried tomatoes
Instructions
- Soak raw cashews in hot water for 20 minutes or in room temperature water for 2 hours. Drain and rinse before blending.
- While cashews soak, finely chop onion, mince garlic, and roughly chop fresh basil if using.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent and soft, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
- In a blender, combine soaked cashews, vegetable broth, lemon juice, and a pinch of salt. Blend until silky smooth, adding more broth or water if needed.
- Add crushed tomatoes to the skillet with onions and garlic. Stir and simmer gently for 5 minutes.
- Pour cashew cream into the skillet and stir to combine. Simmer for another 3-5 minutes until sauce thickens, stirring occasionally. Add reserved pasta water a tablespoon at a time if sauce is too thick.
- Stir in fresh basil leaves, black pepper, and adjust salt to taste. Add red pepper flakes if desired.
- Toss drained pasta into the sauce and stir gently until coated. Add a splash of pasta water if needed for consistency.
- Serve immediately, optionally drizzling extra olive oil or garnishing with fresh basil.
Notes
Soak cashews properly for a silky sauce; quick soak in hot water for 20 minutes if short on time. Use San Marzano-style crushed tomatoes for best flavor. Reserve pasta water to adjust sauce consistency. Simmer sauce gently to avoid separation. Fresh basil added at the end keeps flavor vibrant. Sauce keeps well refrigerated for up to 3 days; reheat gently with added water or plant milk. Avoid freezing to prevent cashew cream separation.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 7
- Sodium: 320
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 5
- Protein: 12
Keywords: vegan pasta, creamy tomato basil pasta, cashew cream sauce, plant-based dinner, easy vegan recipe, weeknight dinner, dairy-free pasta