Description
Enjoy this delightful Creamy Vegan Cashew Tomato Pasta during cozy evenings or gatherings with friends. Its creamy cashew sauce and fresh tomatoes make for a quick, hearty meal you’ll love!
Ingredients
Scale
- 1 cup raw cashews
- ½ cup water
- ¾ teaspoon salt (divided)
- 16 ounces rigatoni (or your preferred pasta)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 1 (15-ounce) can diced tomatoes
- ¼ teaspoon crushed red pepper flakes
Instructions
- Soak raw cashews in boiling water for about 60 minutes, then drain and blend with water and salt until smooth.
- Cook rigatoni in salted boiling water, removing 2-3 minutes early for al dente. Reserve pasta water before draining.
- In a pan, heat olive oil, sauté onions until soft, add garlic and cook until fragrant.
- Stir in tomato paste, then diced tomatoes, crushed red pepper, remaining salt, and reserved pasta water. Simmer for 10 minutes.
- Combine cooked rigatoni with sauce and cashew cream, adjusting consistency with reserved pasta water if needed.
- Plate, garnish with basil, and serve immediately.
Notes
Soaking the cashews enhances creaminess.
A splash of lemon juice before serving brightens the dish.
Check the consistency of the sauce before serving, adding pasta water as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg