Creamy Vegan Cashew Tomato Pasta
Enjoy this Creamy Vegan Cashew Tomato Pasta that’s both delicious and easy to make! Try it today for a delightful dining experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 1 cup raw cashews
- 16 ounces rigatoni (or preferred pasta)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 1 (15-ounce) can diced tomatoes
- Crushed red pepper flakes to taste
Instructions
- Soak cashews in boiling water for 60 minutes. Drain and blend with ½ cup water and ¼ teaspoon salt until smooth.
- Cook rigatoni in salted boiling water according to package instructions, reducing cooking time by 2-3 minutes for al dente. Reserve 1½ cups of pasta water before draining.
- In a large pan, heat olive oil over medium heat. Sauté onion until softened, add garlic and cook until fragrant. Stir in tomato paste and simmer until darker in color.
- Add diced tomatoes, red pepper flakes, remaining salt, and reserved pasta water; simmer for about 10 minutes.
- Mix cooked rigatoni with the sauce and cashew cream until evenly coated.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://melteddish.com/creamy-vegan-cashew-tomato-pasta/