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Vegan Creamy Tomato Pasta on a plate topped with a basil sprig
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Vegan Creamy Tomato Pasta

This Vegan Creamy Tomato Pasta is ready in under 30 minutes, and the tomato cream sauce is velvety smooth and full of flavor. You will make this dinner time and time again.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 Servings
Calories: 570kcal
Cost: $5


  • High Speed Blender
  • 12" Skillet with high sides see note
  • Pasta Pot
  • Cutting Board
  • Chefs Knife


  • Cup Raw Unsalted Cashews
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 Medium Onion, small dice
  • 3 Cloves Garlic, minced
  • 1 28oz Can of Whole Peeled Tomatoes
  • 2 tablespoon Nutritional Yeast
  • pinch Crushed Red Pepper
  • Salt and Pepper
  • 1 Pound Pasta of Choice
  • ¼ Cup Chopped Basil to Garnish Optional


  • First, pour hot water over cashews. Set aside to soak.
    ⅓ Cup Raw Unsalted Cashews
  • Next, boil water for pasta.
  • Meanwhile, heat a large, deep skillet over medium heat. Add olive oil and onion along with a pinch of salt. Sauté onion until soft. About 5 minutes. Add garlic and sauté for one minute longer.
    2 tablespoon Extra Virgin Olive Oil, 1 Medium Onion, small dice, 3 Cloves Garlic, minced
  • Scoop the onion and garlic mixture into a high speed blender. Next add the tomatoes and nutritional yeast. Then, drain the cashews and add them to the blender.
    1 28oz Can of Whole Peeled Tomatoes, 2 tablespoon Nutritional Yeast
  • Blend on high until the mixture is completely smooth and creamy, about one minute.
  • Pour the sauce back into the large, deep skillet. Turn heat to low. Add a pinch of salt, pepper and crushed red pepper. Simmer for 10 minutes while the pasta cooks.
    pinch Crushed Red Pepper, Salt and Pepper
  • Meanwhile cook the pasta to just BEFORE al dente- we will finish cooking it in the sauce.
    1 Pound Pasta of Choice
  • Drain pasta and add it into the skillet with the sauce. Cook the pasta in the sauce for about 5 minutes, or until the pasta has finished cooking and has absorbed some of the sauce.
  • Garnish with basil, if desired and serve.
    ¼ Cup Chopped Basil to Garnish


Use the largest skillet you have for this because we will be combining the pasta and sauce into it.
If you don't have a large skillet, you can use a dutch oven or other large sauce pan.


Serving: 1Serving | Calories: 570kcal | Carbohydrates: 93g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 449mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg