Creamy Tomato Pasta
This creamy tomato pasta features my signature cashew cream recipe to make the sauce extra rich and velvet-smooth. This plant-based pasta comes together in just 25 minutes and feeds four – a perfect weeknight meal that looks fancy and leaves you with very few dishes.
My favorite secret to a creamy indulgent pasta sauce is adding blended cashew cream. I like to make a batch of cashew cream on Sunday to eat throughout the week! It’s more than just an excellent addition to pasta sauce, it’s also great for salad dressings, dips and sandwich fillings.
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Why You’ll Love This Recipe
- Maximum creaminess without dairy! Cashew cream makes this creamy tomato pasta sauce velvety-smooth without a drop of dairy.
- Minimal ingredients makes this dish accessible and affordable for most people. You only need pantry staples and fresh basil to pull it together.
- Comes together in less than half an hour. When you’re looking for weeknight dinner inspiration, this creamy tomato pasta is the perfect option.
- You don’t need to be a masterchef to make this delicious recipe! It’s simple enough for beginners and reluctant cooks.
Key Ingredients
- Cherry tomatoes are sweet, juicy, and perfect for blistering into a quick rustic sauce.
- Tomato paste is a quick way to add depth with a rich, concentrated tomato flavor.
- Shallot and garlic make up the aromatic backbone of the dish.
- Blended cashew cream is the star ingredient that creates a creamy texture without the need for dairy. Make a big batch and use it all week!
- Basil brings a fresh pop of flavor that brings the sauce to life.
- Rigatoni is the cabohydrate base that carries all that luscious sauce.
Hack It!
- For a nut-free version, sub cashews for sunflower seeds or use store-bought unsweetened soy cream.
- Use canned cherry tomatoes or diced tomatoes in a pinch if you don’t have any fresh ones.
- To save yourself some time, make the cashew cream in advance. I like to make a big batch to use for salad dressings, sauces, and more!
- Add extra protein with some chickpeas, or top your dish with crispy air fryer tofu cubes.
- Use any pasta you have in your pantry! Swap for gluten-free if needed, use a different pasta shape, use whole wheat or chickpea pasta if that is your preference.
How to Make Creamy Tomato Pasta
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
Step 2: While pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and sauté for 2 to 3 minutes until softened. Stir in the garlic and cook for 1 minute.
Step 3: Add the cherry tomatoes, dried oregano, and a pinch of salt. Sauté until the tomatoes are blistered and beginning to break down, about 6-8 minutes.
Step 4: Stir in the tomato paste and cook for another minute.
Step 5: Meanwhile, drain the soaked cashews. Blend them with the 3/4 cup water and a pinch of salt until completely smooth and creamy.
Step 6: Pour the cashew cream into the skillet with the tomatoes and stir until the sauce is rich and velvety.
Step 7: Taste and adjust seasoning with salt and pepper as needed. Add the drained pasta and toss to coat.
Step 8: Stir in the chopped basil just before serving. Finish with vegan parmesan, as desired.
Frequently Asked Questions
Yes! The creamy tomato pasta sauce can be made in advance. Cook the pasta when you fancy a quick dinner and mix some pasta water with the sauce to bind everything together.
Soaking softens the cashews for blending, creating that creamy texture. If you have a very powerful blender (like a Vitamix for example) you can add cashews and water straight in. If your blender doesn’t handle nuts too well, you can pre-soak cashews the night before.
For a nut-free swap, use sunflower seeds for an affordable and common alternative. As for a different nut, you can try this with macadamia or pine nuts (but it’s pretty expensive!)
More Plant-Based Pasta Recipes
- One Pot Cherry Tomato Pasta
- Vegan Pesto Pasta Salad
- Baked Orzo with Veggies (Scrappy Cookbook exclusive!)
- Creamy Corn Pasta
- Vegetarian Sheet Pan Gnocchi
Both of PlantYou Cookbooks have delicious recipes for pasta and sauce, including scrappy homemade pasta recipes! Plus, my books are inclusive with beginner-friendly recipes, allergen swaps, and visual ingredient guides.
The Recipe: Creamy Tomato Pasta
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 shallot, large, or ½ red onion – finely chopped
- 6 cloves garlic, minced
- 3 cups cherry tomatoes
- 1 tsp dried oregano
- 2 tbsp tomato paste
- ½ cup cashews, soaked in ¾ cup of hot water for 15 minutes
- ¾ cup Water
- salt and pepper, to taste
- ½ cup basil leaves, fresh, chopped
Equipment
- High-speed blender to make cashew cream
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- While it cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and sauté for 2 to 3 minutes until softened. Stir in the garlic and cook for 1 minute, then add the cherry tomatoes, dried oregano, and a pinch of salt. Sauté until the tomatoes are blistered and beginning to break down, about 6 to 8 minutes. Stir in the tomato paste and cook for another minute.
- Meanwhile, blend the soaked cashews with the 3/4 cup water and a pinch of salt until completely smooth and creamy. Pour the cashew cream into the skillet with the tomatoes and stir until the sauce is rich and velvety.
- Taste and adjust seasoning with salt and pepper as needed. Add the drained pasta and toss to coat. Stir in the chopped basil just before serving. Finish with vegan parmesan, as desired.
Notes
- For a nut-free version, sub cashews for sunflower seeds or use store-bought unsweetened soy cream.
- Use canned cherry tomatoes or diced tomatoes in a pinch if you don’t have any fresh ones.
- To save yourself some time, make the cashew cream in advance. I like to make a big batch to use for salad dressings, sauces, and more!
- Add extra protein with some chickpeas, or top your dish with crispy air fryer tofu cubes.
- Use any pasta you have in your pantry! Swap for gluten-free if needed, use a different pasta shape, use whole wheat or chickpea pasta if that is your preference.