Pasta with Creamy Vegan Tomato Sauce {Gluten Free}
Author: Melanie F. | Nutritious Eats, adapted from Vegan Yum Yum Cookbook
Recipe type: Main Entree
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: ~ 2 cups
a delicious creamy vegan tomato sauce perfect over pasta, eggs or in a casserole.
Ingredients
½ cup cashews, unsalted
2 large tomatoes, core removed and cut into large pieces (~ 1¼ cup chopped)
2 Tablespoons tomato paste
⅓ cup tomato sauce, such as Pomi
¼ cup water
¼ teaspoon salt
¼ cup vegetable broth
2 Tablespoon extra virgin olive oil
2 garlic cloves, minced
fresh basil, rolled and cut into long thin stripes (optional)
Pasta of choice (I love quinoa/corn flour blend gluten free spaghetti)
Instructions
Boil your pasta according to package directions.
Place cashews, cut tomatoes, tomato paste, tomato sauce and water in a blender and puree until very smooth. Heat a small saucepan over medium heat and add 2 tablespoons of olive oil. Add minced garlic and let it cook for 1-2 minutes, making sure it doesn't burn. Stir in cashew/tomato puree, salt and vegetable broth and simmer for 5 minutes. Taste and adjust for seasoning- more salt or broth if needed. Enjoy over pasta and top with fresh basil or any other way you enjoy creamy tomato sauce!
This will be enough sauce for 2 large portions of pasta or 4 small.
Notes
If your sauce ends up too thick, just add a little extra vegetable broth to thin it out to desired consistency. You can either add the cooked pasta to the sauce pan and let it coat the noodles or you can spoon the sauce over the pasta, which I prefer. I like to make sure I have enough sauce.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/vegan-creamy-tomato-sauce-pasta/