Description
Delight in this easy Creamy Vegan Cashew Tomato Pasta, featuring a luscious sauce made from cashews and tomatoes. Perfect for quick dinners or meal prep, it’s a comforting dish that brings everyone together!
Ingredients
Scale
- 1 cup raw cashews
- ½ cup water
- ¾ teaspoon salt (divided)
- 16 ounces rigatoni
- 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 cashews in boiling water for 60 minutes, then blend with water and salt until creamy.
- Cook rigatoni in heavily salted boiling water for 2-3 minutes less than package instructions; reserve 1½ cups pasta water before draining.
- Sauté onion in olive oil, add garlic, then stir in tomato paste. Cook until darkened, then add diced tomatoes, red pepper flakes, and reserved pasta water. Simmer for 10 minutes.
- Combine drained pasta, cashew cream, and more reserved pasta water in sauce, tossing to coat. Garnish and serve warm.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat gently on the stove or in the microwave, adding water or broth if too thick.
For long-term storage, freeze portions for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg