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With 9 grams of protein per serving, this Creamy Tomato Basil Vegan Pasta will blow your mind! It's made with a vegan creamy cashew pasta sauce, roasted veggies, and fresh basil. This vegan pasta recipe will have you craving meatless Monday every day of the week.

Vegan Creamy Tomato Basil Pasta

With 9 grams of protein per serving, this Creamy Tomato Basil Vegan Pasta will blow your mind! It’s made with a vegan creamy cashew pasta sauce, roasted veggies, and fresh basil. This vegan pasta recipe will have you craving meatless Monday every day of the week.

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Fat 10 Carbs 51 Protein 9
Yield 6-8 1x

Ingredients

  • 6 medium tomatoes, quartered
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup olive oil, separated
  • 1 teaspoon salt, separated
  • 1/4 teaspoon pepper
  • 68 servings of pasta (we used Whole Foods Organic Ziti)
  • 1 cup soaked cashews*
  • Fresh basil, chopped, to taste

Instructions

  1. Preheat oven to 400ºF and like a baking sheet with tin foil.
  2. Place tomatoes, onions, garlic, olive oil, 1/2 teaspoon salt, and pepper onto baking sheet and drizzle with 2 tablespoons olive oil. Toss, making sure everything is coated. Roast at 400ºF 20 minutes.
  3. While vegetables are roasting, bring a pot of water to a boil. When water comes to a boil, add pasta to the water. Stir occasionally and remove when pasta is al dente. About 6-8 minutes. Strain pasta and set aside.
  4. Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
  5. Next, transfer all ingredients on the baking sheet (including juices) into a blender along with soaked cashews and the remaining olive oil and salt. Blend until smooth. Taste and adjust salt as needed.
  6. Toss pasta with sauce and top with fresh basil and cracked pepper.
  7. Enjoy!

Tips & Notes

  • Overnight. Place cashews in a glass bowl and cover them with water. Cover with plastic wrap and let them soak overnight.
  • Flash boil. Bring a small pot of water to a rolling boil. Add cashews to the pot and remove from the heat. Let the cashews sit for at least 15 minutes.

Nutrition Facts

Serving Size: 1/8 recipe Calories: 333 Sugar: 6 Fat: 10 Carbohydrates: 51 Fiber: 4 Protein: 9
Author: Lee FunkeCategory: DinnerMethod: OvenCuisine: Vegan

Keywords: vegan pasta