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Pasta with Creamy Vegan Tomato Sauce | Super simple with less than 10 ingredients and ready in 30 min!
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5 from 1 vote

Pasta with Creamy Vegan Tomato Sauce

This pasta with creamy vegan tomato sauce is the perfect dinner for busy weeknights when paired with a side salad and Italian veggie sausage.
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Dinner, Entree
Cuisine: Italian, Vegan
Servings: 4 Servings
Calories: 430kcal

Ingredients

  • 1 cup raw cashews soaked 4 hours to overnight
  • 1/2 cup vegetable broth
  • 1 15 oz. can tomato sauce
  • 3-4 fresh basil leaves
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
  • Dash of dried red pepper flakes
  • 3 cups fresh spinach
  • Sea salt and Ground Black Pepper to taste
  • 4 servings pasta cooked according to package directions

Instructions

  • Add cashews and vegetable broth to high speed blender or single serving blender cup and puree until smooth - about the consistency of frozen yogurt.
  • Transfer to the food processor or blender pitcher (if using single serve blender cup) and add the tomato sauce and basil. Puree again until combined.
  • In a skillet, add the olive oil and onion. Cook until onion is softened and translucent. Add garlic, oregano, and red pepper flakes and cook for 1 more minute.
  • Stir in the tomato/cashew puree. Cook for 2-3 minutes. Stir in the spinach and cook until wilted. Season with salt and ground black pepper.
  • Toss drained pasta noodles in sauce to coat well. Serve with chopped fresh basil and nutritional yeast.

Notes

*To make this gluten free, use your favorite gluten free pasta.

Nutrition

Serving: 1/4 recipe | Calories: 430kcal | Carbohydrates: 53g | Protein: 14g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Sodium: 100mg | Fiber: 7.5g | Sugar: 5.5g