This Vegan Tomato Basil Pasta is a creamy, satisfying dish made entirely from plant-based ingredients.
Packed with fiber-rich vegetables, plant-based protein from cashews, and heart-healthy olive oil, it’s both nutritious and indulgent.
Quick and easy to prepare, it’s perfect for weeknight dinners or meal prep, offering a comforting, low-saturated-fat option that pleases vegans and omnivores alike.
35-Minute Easy Vegan Tomato Basil Pasta
Equipment
- 1 Baking tray, lined with parchment
- 1 Large pot for pasta
- 1 High-Speed Blender
- 1 Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 pound gluten-free pasta or regular pasta
- 1 large yellow onion peeled and chopped
- 5 medium fresh tomatoes halved and quartered
- ½ cup canned plain tomato sauce
- 3 tablespoons tomato paste
- ½ cup raw cashews soaked in boiling water
- ½ cup fresh basil divided
- 6 large garlic cloves peeled
- ¼ cup olive oil divided
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ cup vegan parmesan cheese
- ½ teaspoon red pepper flakes
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C) to get it ready for roasting the vegetables. This step ensures your tomatoes, onion, and garlic will cook evenly and develop rich, caramelized flavors that form the base of the creamy sauce. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Soak the Cashews: Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for at least 10 minutes while you prepare the vegetables. Soaking softens the cashews, making them blend smoothly into a creamy sauce without any graininess.
- Prepare the Vegetables: Peel the yellow onion and cut it into large chunks to ensure they roast evenly. Peel the garlic cloves and set them aside. For the tomatoes, remove the stems and cut each tomato into quarters. Arrange the onion, garlic, and tomato pieces evenly on the prepared baking tray.
- Season and Oil the Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle a pinch of black pepper. Toss gently using a spatula or your hands to coat everything evenly. This helps the vegetables roast evenly and enhances their natural sweetness.
- Roast the Vegetables: Place the baking tray in the preheated oven and roast for 30 minutes. The heat will caramelize the onions and garlic while intensifying the tomato flavor. Check halfway through and gently toss the vegetables to ensure even cooking. The vegetables should be soft, fragrant, and slightly golden.
- Boil the Pasta: During the final 10 minutes of roasting, bring a large pot of salted water to a boil. Add the gluten-free pasta (or regular pasta) and cook according to the package instructions until al dente.Once cooked, drain the pasta and set aside, reserving a small cup of the pasta water in case you need to loosen the sauce later.
- Peel the Roasted Tomatoes: Carefully remove the roasted vegetables from the oven and let them cool for a few minutes. The tomato skins should loosen during roasting, making them easy to peel. Hold each tomato over a blender and gently pinch off the skin so that the roasted flesh drops directly into the blender. This step ensures a smooth, silky sauce without any tough tomato skins.
- Blend the Sauce Base: Drain and rinse the soaked cashews, then add them to the blender.Add the roasted tomatoes, onions, and garlic along with all the remaining ingredients except for half of the fresh basil. Blend on high speed until completely smooth. Taste the sauce and adjust seasonings, adding more salt, pepper, or red pepper flakes if needed.
- Combine Pasta and Sauce: Transfer the cooked pasta into a large mixing bowl or back into the pasta pot. Pour the creamy tomato basil sauce over the pasta and toss gently to coat each strand evenly. If the sauce is too thick, add a few tablespoons of the reserved pasta water or vegetable broth until it reaches the desired consistency.
- Add Fresh Basil and Garnish: Chop the remaining basil and fold it into the pasta just before serving. This keeps the fresh herb flavor bright and vibrant. For an extra touch, sprinkle additional vegan parmesan, a pinch of red pepper flakes, and freshly cracked black pepper on top. Serve immediately while warm and enjoy a creamy, plant-based comfort meal.
- Optional Serving Tips: Pair this pasta with a crisp side salad, roasted vegetables, or garlic bread for a complete meal. It also stores well in the fridge for up to 5 days—simply reheat gently in a pan with a splash of water or plant-based milk to maintain creaminess.
Notes
- Use yellow onions for a naturally sweet flavor; white or red onions work, but red has a sharper taste.
- Soaking cashews is essential for a smooth, creamy sauce; boiling water speeds up the process.
- Roasting tomatoes, onion, and garlic enhances their natural sweetness and depth of flavor.
- The sauce can be thinned with vegetable broth, water, or plant-based milk if needed.
- Gluten-free pasta works perfectly, but regular pasta can be substituted.
- Fresh basil should be divided—half in the sauce and half added at the end for vibrant flavor.
- Vegan parmesan adds richness and a cheesy note, but you can omit or substitute nutritional yeast.
- The pasta keeps well in the fridge for up to 5 days; reheat gently to maintain creaminess.
Chef’s Secrets: Maximizing Plant-Based Flavor
To get the most flavor from this vegan pasta, roasting the vegetables is key.
Roasting tomatoes, garlic, and onions caramelizes their natural sugars, giving the sauce a rich, savory depth that raw ingredients cannot provide.
Blending soaked cashews with the roasted vegetables creates a creamy, luxurious texture without using dairy.
For extra flavor, lightly toast the cashews before soaking to add a subtle nutty undertone.
Always taste and adjust seasoning after blending, as roasted vegetables can vary in sweetness and acidity.
Serving Suggestions: Delicious Ways To Enjoy
This creamy tomato basil pasta is versatile and pairs beautifully with a variety of sides.
Serve it with a fresh arugula or spinach salad for a light, balanced meal, or add roasted vegetables such as zucchini, bell peppers, or mushrooms for extra texture.
For a more indulgent dinner, garlic bread or vegan focaccia makes a perfect companion.
Garnishing with extra fresh basil, cracked black pepper, or a sprinkle of vegan parmesan adds visual appeal and enhances flavor, making it ideal for both weeknight dinners and special occasions.
Storage Tips: Keeping Pasta Fresh
Store any leftover pasta in an airtight container in the fridge for up to 5 days.
To maintain the creamy texture, reheat over medium-low heat on the stove with a splash of water, vegetable broth, or plant-based milk.
Avoid microwaving directly, as it can cause the sauce to dry or separate.
You can also freeze the pasta sauce (without pasta) for up to 3 months.
Thaw in the refrigerator overnight, then reheat gently before tossing with freshly cooked pasta.
Frequently Asked Questions
1. Can I use different nuts instead of cashews?
Yes! Almonds or macadamia nuts can be substituted, but cashews provide the creamiest texture. Make sure to soak them well to avoid a gritty sauce.
2. Is this pasta gluten-free?
It can be made gluten-free by using gluten-free pasta. Regular wheat pasta works as well for those who do not require a gluten-free option.
3. How can I make the sauce spicier?
Increase the red pepper flakes or add a pinch of smoked paprika or cayenne pepper. Fresh chili slices also work for a zesty kick.
4. Can I prepare this pasta ahead of time?
Absolutely! Roast the vegetables and blend the sauce a day in advance. Store the sauce in the fridge and reheat gently before tossing with freshly cooked pasta.
5. Why should I divide the basil?
Adding half the basil into the blender gives a subtle flavor throughout the sauce, while adding the remaining fresh at the end keeps the aroma bright and vibrant, enhancing both taste and presentation.
