Vegan Pink Pasta (Creamy Tomato Cashew Sauce)
This vegan pink pasta (creamy tomato cashew sauce) combines slow-simmered tomatoes, garlic, herbs, and cashew cream for an irresistibly creamy, dairy-free dinner!
Ingredients
For the Sauce
- 2 tablespoons olive oil extra virgin
- 1 onion medium-size, finely chopped
- 1 carrot medium-size, shredded
- 1 stalk celery finely chopped
- 1 ½ teaspoons fine sea salt divided (place in a small bowl for easy layering)
- 6 cloves garlic minced
- ½ cup dry white wine Use a dry white like Pinot Grigio or Sauvignon Blanc. Or just use vegetable broth
- (2) 28-ounce cans whole or crushed tomatoes San Marzano if possible
- 2 bay leaves
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon dried basil
- 1 ½ teaspoons dried oregano
Cashew Cream
- ½ cup raw cashews unsalted, unroasted, soaked in hot water until soft
- ½ cup water
For Serving
- 1 pound pasta rigatoni, fusilli, or penne work well
- ½ cup reserved pasta water
- vegan almond parmesan optional
- fresh basil leaves optional, torn
- 1 generous drizzle of olive oil optional, extra-virgin
Instructions
- Soak the cashews: Place cashews in a bowl and cover with hot water. Set aside to soak while you begin the sauce.
- Sauté the mirepoix: Sauté the mirepoix: Heat the olive oil in a large Dutch oven over medium heat, add the onion with a pinch of salt, and cook for about 5 minutes until softened.
- Add carrot, celery, and garlic: Stir in the carrot and celery and cook for 2–3 more minutes, then add the garlic and cook for 1 minute, stirring to prevent browning.
- Deglaze the pot: Pour in the white wine (or broth) and simmer for 1-2 minutes, scraping up any browned bits as it reduces.
- Add tomatoes and seasonings: Stir in the tomatoes, bay leaves, red pepper flakes, basil, oregano, maple syrup, and a few more pinches of salt.
- Simmer the sauce: Bring the pot to a light boil and reduce to a gentle simmer, partially cover, and cook for 30–45 minutes, stirring occasionally. If using whole tomatoes, crush them gently with a wooden spoon as they cook.
- Meanwhile, cook the pasta: Boil the pasta in heavily salted water (about 1-2 tablespoons of sea salt) and cook until al dente. Reserve ½ cup of pasta water, and drain without rinsing.
- Meanwhile, blend the cashew cream: Drain and rinse the soaked cashews and blend them with the ½ cup water until completely smooth and creamy.
- Blend the sauce (optional): Remove the bay leaves and blend the sauce with an immersion blender if you prefer it smooth, or keep it chunky.
- Finish the sauce: Stir in the cashew cream, then add the remaining measured salt. Give it a final taste and adjust if needed.
- Add pasta: Add the drained, cooked pasta and reserved pasta water. Stir gently until everything is coated and creamy.
- Serve: Top with vegan almond parmesan, fresh basil leaves, and a drizzle of olive oil. Serve warm.
Notes
- If using whole tomatoes: Break them down in the pot with a wooden spoon as they cook until they reach your preferred consistency.
- Tomato flavor varies: San Marzano tomatoes are naturally sweeter and lower in acid.
- Cashew cream tip: Blend until completely silky to avoid graininess. A high-speed blender works best.
- If sauce tastes sharp: Add ⅛ teaspoon baking soda to soften acidity.
Nutrition
Calories: 557kcal | Carbohydrates: 91g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1182mg | Potassium: 1043mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2547IU | Vitamin C: 34mg | Calcium: 176mg | Iron: 7mg
