Vegan Creamy Pasta Sauce

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vegan pasta sauce

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 has 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.

vegan pasta sauce

What you’ll need for this vegan creamy pasta:

  • pasta of choice- I love penne or rotini for this recipe
  • jarred tomato sauce
  • raw cashews
  • olive oil
  • non-dairy milk
  • spices

You can soak your cashews for 20-30 minutes prior to blending in hot water to help blend them into a creamy sauce. I have a high speed blender so I usually skip this step when I’m in a crunch for time!

vegan pasta sauce

I usually pair this dish with a light side salad for additional greens. It would be the perfect side dish to grilled fish or chicken, but also delicious on its own.

I like to prep a big batch for the week for an easy lunch. When rewarming, I recommend adding a little bit of water to your serving to help smoothen up the sauce.

Can’t wait for you guys to try it! Be sure to tag me on Instagram so I can share your creations!

Some other vegan recipes you might like:

Spicy Peanut Tofu

Tofu Ricotta Lasagna Rolls

Lentil Tacos

Vegan Creamy Pasta Sauce

4 from 2 votes
Course: Main
Servings

4-6

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 8 oz pasta of choice

  • 1/4 cup reserved pasta water

  • 1 cup + 2 tbsp tomato sauce

  • 1 tsp garlic powder

  • 1 tsp red pepper flakes

  • 1/2 tsp salt

  • 1/2 tsp crushed black pepper

  • Cashew Cream
  • 1/2 cup raw cashews

  • 1/4 cup + 2 tbsp non-dairy milk, I used almond

  • 1 tbsp olive oil

  • 1/4 tsp salt

Directions

  • Cook the pasta as instructed on package, and reserve 1/4 cup of pasta water. Drain and set aside.
  • Blend the cashew cream in a blender until smooth. If needed, add in 1-2 extra tbsp of milk.
  • Over a low flame, mix the pasta with the tomato sauce, pasta water, cashew cream and spices for 2-3 minutes until thick. Adjust seasoning as needed.

Notes

  • This dish is best served fresh, but if rewarming, I recommend adding a little water to the pasta before warming to add creaminess.
  • If your blender isn’t the strongest, I recommend soaking your cashews in warm water for 20-30 minutes prior to blending.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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