Description
This creamy vegan cashew tomato pasta combines rich cashew sauce with tangy tomatoes, making for a delicious and comforting dish that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 cup raw cashews
- ½ cup water
- ¾ teaspoon salt (divided)
- 16 ounces rigatoni
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 1 (15-ounce) can diced tomatoes
- ¼ teaspoon crushed red pepper flakes
Instructions
- Soak cashews in boiling water for 60 minutes, then drain and blend with water and salt until smooth.
- Cook rigatoni in salted water until al dente, reserving 1 ½ cups of pasta water before draining.
- In a skillet, heat olive oil, sauté onion until translucent, then add garlic and tomato paste until fragrant.
- Stir in diced tomatoes, red pepper flakes, and remaining salt, then simmer for about 10 minutes.
- Combine cooked pasta with sauce and cashew cream, using reserved pasta water for desired creaminess.
- Serve garnished with basil or nutritional yeast.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
For freezing, portion and store in containers for up to 3 months.
Reheat by microwaving, adding water or broth if it becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 6g
- Sodium: 614mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg