Oh, the magic of pasta! It never ceases to amaze me how a simple dish can be both comforting and thrilling at the same time. This vegan creamy tomato pasta is one of those recipes that wraps you in a cozy embrace—like that moment you finally find your favorite book at a bustling bookstore and can’t wait to dive in (oops, not literally). With its velvety texture and vibrant flavors, this dish will have you questioning why you ever needed cheese in the first place.
Steps
- Preheat your oven to 400°F (200°C). Soak the cashews in boiling water in a bowl. Slice the onion into large pieces, peel the garlic, and quarter the tomatoes. Arrange them on a parchment-lined baking sheet.
- Drizzle 2 tablespoons of olive oil and a few grinds of black pepper over the vegetables, tossing to coat them evenly. Roast in the oven for 30 minutes.
- In the last 10 minutes of roasting, boil a large pot of water and cook the pasta according to the package directions. Let the tomatoes cool slightly once out of the oven, then gently peel off the skins.
- Drain and rinse the soaked cashews, then place them in a blender. Add the roasted vegetables, ensuring all juices are included, along with the remaining ingredients, keeping aside 1/4 cup of the basil.
- Blend the mixture until completely smooth, tasting and adjusting seasonings if needed. Pour the sauce over the drained pasta, mixing until the pasta is thoroughly coated.
- Stir in the remaining chopped basil. Garnish with freshly ground pepper, red pepper flakes, and extra basil if desired before serving.
Ingredients
- 1 pound gluten-free pasta (or regular pasta)
- 1 large yellow onion
- 5 medium tomatoes
- ½ cup plain canned tomato sauce
- 3 tablespoons tomato paste
- ½ cup raw cashews
- ½ cup fresh basil, divided
- 6 large cloves of garlic
- ¼ cup olive oil, divided
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ cup vegan parmesan
- ½ teaspoon red pepper flakes
FAQ
- Do I need to peel the tomatoes for the sauce?
- While it’s not strictly necessary, peeling the tomatoes is recommended for this recipe to achieve a smoother sauce texture. If you’re not using a high-speed blender, the skins can make the texture rougher. After roasting, let the tomatoes cool for a few minutes and then gently peel the skins off.
- How should I store the leftover pasta?
- Once the pasta is prepared, it can be stored in the refrigerator for up to five days. To reheat, place it in a pan on the stove and add a splash of water, broth, or almond milk to restore its creamy texture.
- Can I substitute the cashews with another ingredient?
- Yes, if you need a nut-free option, you can replace the cashews with about 1/4 cup of tahini or use coconut cream. However, for best results, it’s suggested to follow the original recipe.
- What can I use instead of yellow onion?
- While yellow onion provides the best flavor for this recipe, you can substitute it with white or red onion. Red onion will impart a stronger flavor but will still work well.
- Is it possible to make this recipe gluten-free?
- Absolutely! You can use gluten-free pasta in place of regular pasta to make this dish suitable for a gluten-free diet.
Tips
- Peel the Tomatoes for Smoothness: Although it’s not mandatory, peeling the tomatoes after roasting can help achieve a smoother sauce, especially if your blender isn’t high-speed. The skins can make the texture rougher, so removing them will enhance creaminess.
- Adjust Seasonings to Taste: After blending the sauce, taste and adjust the seasonings as needed. Adding salt enhances the flavors, so don’t hesitate to season generously.
- Reheat with Liquids for Creaminess: When reheating leftovers, add a splash of water, broth, or almond milk to the pan to maintain the sauce’s creamy texture.
- Ingredient Flexibility: While yellow onion is recommended for the best flavor, you can substitute with white or red onions. Similarly, if you’re out of cashews, tahini or coconut cream can be used, though cashews are preferred for the creamiest result.
Equipment
- High-Speed Blender: Essential for blending the roasted vegetables and cashews into a smooth, creamy sauce.
- Baking Tray: For roasting the tomatoes, onion, and garlic.
- Parchment Paper: To line the baking tray for roasting.
- Large Pot: For boiling the pasta.
- Colander: For draining the pasta.
