Creamy vegan pasta sauce is my new favorite comfort meal! This plant-based dish is the perfect weeknight meal, and it comes together in just about 30 minutes. The 4-ingredient cashew cream is such a great replacement for a dairy cream.
The flavors resemble a penne vodka (minus the vodka), but have the perfect kick of spice from the red pepper flakes. You can use any pasta of choice for this dish, but I love to use a lentil or chickpea based one for some added protein.
How to make vegan creamy pasta
Choose your pasta: I love penne or rotini for this recipe. You can use regular, whole-wheat, or a bean-based pasta for added fiber and protein
Make your sauce: for the creamy tomato sauce, you’ll need:
- jarred tomato sauce
- raw cashews
- pasta water
- olive oil
- non-dairy milk
Cook your onions and garlic: before mixing together your sauce and pasta, you’ll cook chopped onion and garlic in olive oil until they’re fragrant. This adds such a delicious flavor to the sauce!
Mix your sauce with your pasta: Mix your creamy pasta sauce with your cooked pasta, and enjoy it with my favorite sides- a simple salad and big glass of wine!
I usually pair this dish with a light side salad for additional greens. It would be the perfect side dish to any meal, but also delicious on its own.
You can prep the sauce ahead of time, and mix it into your cooked pasta when you’re ready to eat. When rewarming, I recommend adding a little bit of water, or plant-based milk, to your serving to help smoothen out the sauce.
I can’t wait for you guys to try it! Be sure to tag me on Instagram so I can share your creations!