share

Blender Creamy Tomato Pasta

by
Creamy-Tomato-Pasta-4
Jump to Recipe

This Blender Creamy Tomato Pasta is way too easy – just throw simple, plant-based ingredients into a blender and voila, you have a delicious creamy tomato pasta sauce! This recipe is definitely kid-approved and will soon become a family-favorite and a regular in your weeknight rotation.

Ingredients

How to make this pasta

First, you’ll want to soak the cashews so they soften (see below) – this is what makes the sauce nice and creamy! Then, you’ll boil pasta according to package instructions. Blend all of the sauce ingredients (including soaked and drained cashews) until nice and creamy. Drain and rinse the pasta and use that same pot to heat up the sauce. Stir the cooked pasta back into the sauce and serve!

How to soak cashews

To soak cashews, place in a bowl and cover completely with warm water. Soak for 1-2 hours, then drain and rinse the cashews. To soak quickly, pour very hot or boiling water over the cashews for 15 minutes.

You may also like

Tojang Noodles

Spinach Artichoke Pasta

Lemon Garlic Butter Pasta

Creamy Butternut Squash Pasta

Blender Creamy Tomato Pasta

This recipe is way too easy – just throw simple, plant-based ingredients into a blender and voila, you have a delicious creamy tomato pasta sauce!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Cashew soak time 1 hr
Total Time 1 hr 25 mins
Course Main Course
Servings 8 servings

Ingredients
  

Pasta

  • 1 16 oz (453 g) package pasta of choice gluten-free if needed
  • 1/4 cup (60 ml) pasta water
  • 1 tbsp (15 ml) olive oil (can sub vegan butter)

Pasta Sauce

  • 1/2 cup (120 ml) unsweetened, plain rice milk
  • 1 cup (146 g) raw unsalted whole cashews, soaked and drained (see notes)
  • 1 28 oz (793 g) can crushed tomatoes
  • 1/4 cup (15 g) nutritional yeast
  • 1 1/2 tsp (4 g) garlic powder
  • 1 tsp (4 g) onion powder
  • 1 tbsp (5 g) dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes plus more to taste
  • 1 1/2 tsp (9 g) salt plus more to taste
  • 1/8 tsp black pepper plus more to taste
  • Vegan parmesan for topping

Instructions
 

  • Cook the pasta according to the package instructions. Once cooked, reserve about 1/4 cup of pasta water then drain and rinse pasta in cold water. Toss in olive oil. Place pot back on stove.
  • While the pasta is cooking, blend all of the sauce ingredients until nice and creamy.
  • Pour sauce into the pot used for pasta. Heat on medium heat for about 5 minutes, stirring often – until the sauce is hot and has thickened up a bit. Taste and add more crushed red pepper, salt, and pepper if necessary.
  • Stir in the cooked pasta. Add pasta water by the tablespoon until desired consistency is reached. Serve topped with vegan parmesan!

Notes

To soak cashews, place in a bowl and cover completely with warm water. Soak for 1-2 hours, then drain and rinse the cashews. To soak quickly, pour very hot or boiling water over the cashews for 15 minutes.
Keyword cashews, creamy, pasta, tomato
Categories:

Related Posts

    • Dana
    • January 5, 2023
    Reply

    Question – can any other non-diary milks be used rather than rice milk?

      • Six Vegan Sisters
      • January 5, 2023
      Reply

      We recommend rice milk for its neutral flavor. If you have a go-to non-dairy milk that you like to cook with, you can use that, however the flavor will reflect whatever milk you use. Hope this helps!

        • Dana
        • January 5, 2023
        Reply

        Makes sense, thank you!

    • Elle
    • January 6, 2023
    Reply

    5 stars
    Made this tonight instead of a more complicated recipe I originally planned on. This was delicious and easy! Goes great with a crisp salad and some crusty bread. We all went back for seconds. Will definitely make again! Used unsweetened almond milk instead of rice milk because it’s what I had on hand. Great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Six Vegan Sisters
Close Cookmode