Description
This Creamy Vegan Cashew Tomato Pasta combines creamy cashew sauce and flavorful tomatoes to create a delicious, quick, and easy meal suitable for any occasion. Perfect for weeknight dinners or spirited gatherings, it offers irresistible flavor and a cozy feel!
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 the cashews in boiling water for 60 minutes; then drain and blend with water and salt until smooth.
- Cook rigatoni in salted boiling water until al dente; reserve 1½ cups pasta water before draining.
- Sauté onions in olive oil until translucent, then add garlic, tomato paste, diced tomatoes, red pepper flakes, salt, and reserved water; simmer until thickened.
- Combine rigatoni with sauce and cashew cream, adjusting consistency with additional reserved pasta water if needed.
- Serve topped with fresh basil.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days.
Freeze in portions for up to 3 months; reheat with a splash of water to restore creaminess.
Adjust seasoning to personal preference during preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg