The Best Vegan Creamy Tomato Pasta
Enjoy this rich and comforting Creamy Tomato Pasta that’s entirely dairy-free and bursting with flavour! Made with cashews, cherry tomatoes, gochujang, and lemon for a bright, tangy twist on the classic creamy sauce. This one-pot vegan pasta is ready in under an hour and perfect for cozy nights in.
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Servings: 4 servings
Equipment
- blender
- large pasta pot, deep sided pan or dutch oven
Ingredients
- 400 g rigatoni
- ½ cup cashews soaked for 4 hours
- ½ cup navy beans cooked
- 1 tsp Dijon mustard
- ¼ cup lemon juice
- 3 tbsp olive oil
- ½ tsp chili flakes
- ½ onion diced
- 3 garlic cloves minced
- 3 cups cherry tomatoes
- ½ cup vegetable broth
- 1 tbsp tomato paste
- 2 tbsp gochujang paste
- Parmigiano to taste
- sea salt to taste
- cracked pepper to taste
Instructions
- Bring a large pot of water to a boil. Add a generous amount of salt to the water—reserve 2 cups of pasta water before draining.
- Drain cashews and add to a blender with beans, dijon, lemon juice, sea salt, cracked pepper and 1 cup of pasta water. Blend until creamy. The mixture should be pourable, so add more water to thin it out if needed.
- Heat olive oil and chilli flakes in a deep-sided pan, add onion and saute until translucent.
- Add in garlic and saute for 30 seconds more.
- Add cherry tomatoes and season with salt and cracked pepper. Add a splash of vegetable broth and stir to combine.
- Add in tomato paste and cook for 30 seconds.
- Add in the gochujang paste and toss to coat the tomatoes. Cook tomatoes until they soften. Press them with the back of the spoon to break them down. Pour in creamy sauce and stir to combine.
- Add in cooked pasta, more pasta water or veggie broth until you reach a creamy consistency.
- Grate in cheese, season once more and enjoy.
Nutrition
Serving: 1serving | Calories: 632kcal | Carbohydrates: 97g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 190mg | Potassium: 783mg | Fiber: 8g | Sugar: 9g | Vitamin A: 762IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.