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Blender Creamy Tomato Pasta

3 from 128 votes
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!
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Prep Time 10 minutes
Cook Time 15 minutes
Cashew soak time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. 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.
  2. While the pasta is cooking, blend all of the sauce ingredients until nice and creamy.
  3. 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.
  4. 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.