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.
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
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!
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: