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Vegan Creamy Tomato Pasta With Herbs

This vegan creamy tomato pasta infused with Italian herbs is silky and indulgent, and you can eat as much as you want without feeling guilty!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 466kcal
Author: Sara @ Gathering Dreams

Ingredients

For the pasta

  • 12 oz pasta of choice - chickpea pasta, gluten-free pasta, spaghetti, fettuccine, linguine, penne
  • 1 tbsp olive oil
  • 2 garlic cloves - minced
  • 1 medium onion - finely chopped
  • 1 cup tomato sauce
  • 1/2 tbsp fresh rosemary - finely chopped
  • 20 leaves fresh basil - finely chopped
  • 1/4 tbsp fresh thyme - finely chopped
  • 1/4 tbsp fresh parsley - finely chopped
  • 1/2 cup cashew cream - see ingredients below if you are making it from scratch
  • salt
  • pepper

For the Cashew Cream

  • 1/2 cup raw cashew nuts
  • 1/4 cup water
  • the juice of half a lemon
  • salt

Instructions

For the pasta

  • Bring a pot of salted water to a boil, add the pasta, and cook according to the package directions.
  • While the pasta is cooking, heat a tablespoon of extra virgin olive oil in a pan, add the chopped onion and minced garlic until golden. Add the tomato sauce and season well with salt and pepper.
  • After 5 minutes, add the finely chopped basil, rosemary, parsley, and thyme. Let the sauce cook for another 5 minutes to infuse it with the herbs' aromatic flavors.
  • Add the cashew cream (store-bought or see below for instructions) and combine well. Add the cooked pasta and toss well for about 2-3 minutes on low heat to allow the pasta to absorb the sauce.
  • Serve hot, and garnish with some fresh thyme or basil leaves and enjoy.

For the Cashew Cream

  • Place the raw cashews in a bowl, cover them with boiling water, and let them soak for 10-15 minutes.
  • Rinse the cashew nuts with running water and place them in a food processor or blender with the water, salt, and lemon juice until velvety smooth.

Notes

Italian herbs: Use fresh herbs if possible. Frozen herbs are good too, but avoid dried herbs as they won't have the same intense flavor. Chopped the herbs as finely as possible. This will ensure that they will infuse the sauce with incredible flavor without remaining hard to chew.
Meal prep: You can prepare the sauce up to 3 days in advance and keep it in the fridge. You can also freeze it in freezer-safe containers for up to 3 months.

Nutrition

Calories: 466kcal | Carbohydrates: 75g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 331mg | Potassium: 561mg | Fiber: 5g | Sugar: 7g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg