35-Minute Easy Vegan Tomato Basil Pasta
A rich, creamy vegan pasta made with roasted tomatoes, garlic, and cashews. This plant-based dish is high in fiber and healthy fats, perfect for a quick weeknight dinner or a satisfying meal-prep option.
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.
