Creamy Vegan Tomato Basil Pasta with Cashew Sauce
A luxuriously creamy and dairy-free pasta dish featuring a rich cashew-based sauce, ripe tomatoes, and fresh basil for a vibrant, plant-based meal that's both comforting and elegant.
Ingredients
Ingredients
- 1 cup raw cashews soaked in hot water for 15 minutes, then drained
- 12 oz pasta use gluten-free if needed, such as penne or spaghetti
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup vegetable broth low sodium
- 1/4 cup nutritional yeast for cheesy flavor
- 1 cup fresh basil leaves packed, plus extra for garnish
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional, for heat
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Make-Ahead: The cashew sauce can be made up to 2 days in advance and stored separately. Assemble with freshly cooked pasta for best results. Variations: Add sautéed spinach or kale for extra greens. Substitute sun-dried tomatoes for a deeper flavor. For a nut-free version, use silken tofu instead of cashews. Serving Suggestions: Pair with a simple green salad and vegan garlic bread for a complete meal.