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Vegan Creamy Tomato Basil Pasta

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⭐ Why You’ll Love It:

✔️ Creamy and luscious without any cream
✔️ Ready in 25–30 minutes
✔️ Packed with tomato-basil flavor
✔️ Dairy-free, vegan, and easily gluten-free

🧾 Ingredients

For the Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes or tomato puree
  • ½ cup raw cashews, soaked in hot water for 15 minutes
  • ½ cup water (or unsweetened plant milk for extra creaminess)
  • 2 tablespoons nutritional yeast (for cheesy flavor)
  • 1 teaspoon maple syrup or sugar (to balance acidity)
  • Salt & pepper to taste
  • ½ teaspoon red pepper flakes (optional, for a kick)
  • ½ cup fresh basil, chopped

For the Pasta:

  • 12 oz pasta of choice (spaghetti, penne, rotini, gluten-free, etc.)
  • Fresh basil leaves, for garnish
  • Optional: Vegan Parmesan or extra nutritional yeast on top

👩‍🍳 Instructions

🔸 Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

🔸 Step 2: Sauté the Base

  1. While pasta cooks, heat olive oil in a skillet over medium heat.
  2. Sauté onion for 3–4 minutes until soft and translucent.
  3. Add garlic and cook for 1 more minute until fragrant.

🔸 Step 3: Blend the Creamy Sauce

  1. In a blender, combine:
    • Sautéed onions and garlic
    • Crushed tomatoes
    • Soaked & drained cashews
    • Water or plant milk
    • Nutritional yeast, maple syrup, salt, pepper, and red pepper flakes (if using)
  2. Blend until completely smooth and creamy.

Tip: Use a high-speed blender for the smoothest texture.

🔸 Step 4: Simmer the Sauce

  1. Pour the blended sauce back into the skillet. Simmer for 5–7 minutes, stirring occasionally, to thicken and allow flavors to develop.
  2. Stir in fresh basil at the end.

🔸 Step 5: Combine & Serve

  1. Toss the cooked pasta into the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
  2. Serve hot, garnished with more basil and vegan parmesan if desired.

🍅 Optional Add-Ins:

  • Add sautéed mushrooms, spinach, or zucchini
  • Top with toasted pine nuts or crushed walnuts for crunch
  • Stir in a splash of balsamic vinegar for depth

❄️ Storage & Reheat:

  • Fridge: Store leftovers up to 4 days
  • Reheat: Gently on stovetop or microwave with a splash of water or plant milk
  • Freeze: Freeze sauce separately (without pasta) for up to 2 months

❓ FAQs

Can I use canned coconut milk instead of cashews?
Yes! Use about ½ cup full-fat coconut milk — just note it will have a mild coconut flavor.

What can I use instead of nutritional yeast?
You can omit it or replace it with a vegan parmesan substitute for a similar cheesy vibe.

Is this gluten-free?
Yes — just use gluten-free pasta!

💡 Final Thoughts

This Vegan Creamy Tomato Basil Pasta is a soul-satisfying bowl of plant-based comfort food that’s easy enough for weeknights and fancy enough for guests. Creamy, tangy, herby, and totally dairy-free — it’s a pasta dish you’ll want on repeat. 🍅🌿🍝

Want a roasted red pepper version, protein add-in, or baked pasta twist next? Just let me know!