Vegan Tomato Basil Pasta
A creamy, dairy-free tomato basil pasta made with roasted tomatoes and cashew cream. Quick to prepare, rich in plant-based protein, fiber, and healthy fats, this pasta is perfect for a weeknight dinner, meal prep, or a cozy weekend treat. Naturally flavorful, wholesome, and satisfying for the whole family.
Equipment
- Large pot (for boiling pasta)
- Baking tray (lined with parchment paper)
- High-speed blender
- Knife and cutting board
- Measuring Cups and Spoons
- Mixing spoon or spatula
Ingredients
- 1 pound gluten-free pasta or regular pasta
- 1 large yellow onion
- 5 medium fresh tomatoes
- ½ cup canned plain tomato sauce
- 3 tablespoons tomato paste
- ½ cup raw cashews
- ½ cup fresh basil divided
- 6 large garlic cloves
- ¼ cup olive oil divided
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ cup vegan parmesan
- ½ teaspoon red pepper flakes
Instructions
- Preheat Oven for Roasting: Preheat your oven to 400°F (200°C) to prepare for roasting the fresh vegetables. Roasting enhances the natural sweetness of the tomatoes and brings out deep, rich flavors that form the base of your creamy pasta sauce. Line a baking tray with parchment paper to prevent sticking and make cleanup easy.
- Soak Cashews for Creaminess: Place the raw cashews in a small bowl and cover them with boiling water. Let them soak for at least 10 minutes to soften. This step is essential for creating a smooth, creamy, dairy-free sauce. Once softened, the cashews will blend effortlessly into a rich and velvety texture.
- Prepare Vegetables for Roasting: Peel and chop the onion into large chunks to ensure even roasting and concentrated flavor. Peel the garlic cloves, keeping them whole, which will roast beautifully and develop a mellow, sweet taste. Cut each tomato in half, then quarter them, and spread all the vegetables evenly on the prepared baking tray.
- Season and Oil Vegetables: Drizzle 2 tablespoons of olive oil over the tomatoes, onion, and garlic. Sprinkle with a few twists of fresh black pepper. Toss everything gently to coat each piece evenly in oil and seasoning. Proper coating ensures even roasting and maximum flavor development.
- Roast Vegetables Until Tender: Place the tray in the preheated oven and roast for 30 minutes. The tomatoes should become soft, the skins slightly blistered, and the onion and garlic caramelized. This roasting process intensifies flavors, creating a naturally sweet and rich base for your pasta sauce.
- Cook Pasta While Roasting: During the last 10 minutes of roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Cooking the pasta during the final roasting minutes saves time and ensures everything is ready together. Once cooked, drain the pasta and set it aside, reserving a small cup of pasta water just in case the sauce needs loosening later.
- Peel Roasted Tomato Skins: Allow the roasted tomatoes to cool for a few minutes until they can be handled safely. Gently remove the skins, which should slip off easily. Holding each tomato over the blender, pinch the back of the skin so the soft, juicy flesh drops directly into the blender, keeping all the delicious roasted juices.
- Blend Cashews and Roasted Vegetables: Drain and rinse the soaked cashews, then add them to a high-speed blender. Add the roasted tomatoes, onion, and garlic, making sure to include all the roasting juices for maximum flavor. This combination will create the base of your creamy sauce.
- Add Remaining Ingredients: To the blender, add ¼ cup of fresh basil, tomato paste, canned tomato sauce, 2 tablespoons olive oil, salt, black pepper, red pepper flakes, and vegan parmesan. Blend everything on high speed until completely smooth and creamy. Taste the sauce and adjust seasoning as needed, adding a pinch more salt or pepper if desired.
- Combine Pasta with Sauce: Pour the smooth tomato basil sauce over the cooked pasta in a large mixing bowl or directly in the pot. Toss gently but thoroughly to coat every strand of pasta evenly. If the sauce feels too thick, add a splash of reserved pasta water, vegetable broth, or unsweetened almond milk to reach your desired consistency.
- Finish with Fresh Basil and Garnish: Chop the remaining ¼ cup of fresh basil and fold it into the sauced pasta, preserving its bright color and fresh aroma. Garnish with extra vegan parmesan, red pepper flakes, and freshly cracked black pepper if desired. This final touch adds visual appeal, flavor, and a fragrant finish to the dish.
- Serve Warm and Enjoy: Serve the pasta immediately while warm and creamy. Pair with a simple green salad or garlic bread for a complete meal. This vegan tomato basil pasta is not only comforting but also packed with plant-based protein, fiber, and heart-healthy fats, making it perfect for a nutritious weeknight dinner or special occasion treat.
Notes
- Use fresh, ripe tomatoes for the best flavor; they will roast beautifully and naturally sweeten the sauce.
- If using canned tomatoes instead of fresh, choose whole peeled tomatoes and drain slightly to maintain consistency.
- Soaking cashews in hot water is essential for achieving a creamy, smooth texture. If you’re short on time, soak them in warm water for 20 minutes or briefly boil them for 5 minutes.
- For a thinner sauce, add a splash of vegetable broth, water, or unsweetened plant-based milk while blending.
- Gluten-free pasta works perfectly, but regular wheat pasta can be used for a softer, more traditional texture.
- Adjust seasonings gradually, especially salt and pepper, to balance the natural sweetness of the roasted tomatoes with the savory elements.
