Vegan Creamy Tomato Pasta With Herbs - Gathering Dreams Skip to primary navigation Skip to main content Skip to primary sidebar Gathering Dreams Live your dream life doing what you loveMenu
Vegan Creamy Tomato Pasta With Herbs
Updated: March 4, 2022 DF GF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. This vegan creamy tomato pasta infused with Italian herbs is silky and indulgent, and you can eat as much as you want without feeling guilty! JUMP TO RECIPE Vegan Creamy Tomato Pasta With Herbs
If you want to eat some creamy and indulgent pasta loaded with flavor but without the guilt that comes with it, you are in the right place! This is a pasta that Dan's auntie used to make when he visited as a kid. The original version was made with full-fat double cream, and it was one of Dan's favorite pasta. FREE MEAL PLANNER
Download this 1-page weekly printable meal planning template! Plus a special offer just for you when you subscribe! Subscribe Loading… Thank you
Check your inbox to confirm your subscription to get your FREE pdf! When we decided to incorporate more wholesome plant-based meals into our diet, this pasta was something Dan really missed. So I thought I would have a go at transforming it into a fully vegan version, using the same trick I used in my Creamy Vegan Mushroom Pasta. And oh boy! This is as good as the original version! I bet even Dan's auntie won't be able to tell the difference. Ingredients you ll need
Ok, we know there is a cream of some sort here. I've used my favorite plan-base cream substitute: cashew nut cream. But you can use pretty much any vegan cream you like. However, the real star of this recipe is the flavor coming from the Italian herbs in all their glory. The more variety you can add, the tastier this pasta will be. At a minimum, you'll need fresh rosemary and basil. Ideally, you'll also want some flat parsley and thyme. If you don't have fresh herbs handy, you can use frozen, but please don't use dry herbs. So, this is what you need: Pasta of your choice: whole wheat pasta, gluten-free pasta, or regular pasta.Extra virgin olive oilGarlicOnionTomato sauceCashew cream or any other plant-based creamFresh herbs: rosemary and basil essential, then if available thyme, and parsley. For the cashew cream
If you are in a hurry, you can simply buy any plant-based cream. But I prefer to make my own using cashew nuts. You just need 4 simple ingredients: Soaked cashewsWaterA pinch of saltThe juice of 1/2 lemon And this is how you do it: Place the cashews in a bowl, cover them with boiling water (it needs to be super hot!), and let them soak for 10-15 minutes.Rinse the cashew nuts and place the cashews in a food processor or blender with water, salt, and lemon juice until velvety smooth. You'll need 1/2 cup cashew nuts and 1/4 cup of water for this recipe. How to make creamy tomato pasta
Bring a pot of salted water to a boil, then add the pasta. Cook the pasta following the package directions until al dente.While the pasta is cooking, heat a tablespoon of extra virgin olive oil in a pan, add the chopped onion and crushed garlic until golden. Add the tomato sauce and season well with salt and pepper.After 5 minutes, add the finely chopped basil, rosemary, and parsley. Let the sauce cook for another 10 minutes to infuse it with the herbs' aromatic flavors.Add the cashew cream and combine well. Add the pasta, toss well, and let it cook for about 2-3 minutes on low heat to allow the pasta to absorb the sauce.Serve hot, and garnish with some fresh thyme or basil leaves and enjoy. Tips
Use a good quality tomato sauce, a proper Italian tomato passata like this one.The fresh herbs need to be chopped as finely as possible. This will ensure that they will infuse the sauce with incredible flavor without remaining hard to chew.You can prepare the sauce up to 3 days in advance and store it in the fridge. This sauce is perfect for freezing for up to 3 months. Simply defrost it overnight in the refrigerator and warm it in a pan, adding a bit of water to loosen it up if needed. Other pasta recipes you ll love
Vegan Creamy Mushroom PastaTuscan Kale Pesto PastaNo-Cook Creamy Tomato PastaCreamy Butternut Squash Pasta With Sage Print Recipe Vegan Creamy Tomato Pasta With Herbs
This vegan creamy tomato pasta infused with Italian herbs is silky and indulgent, and you can eat as much as you want without feeling guilty! Prep Time10 minsCook Time15 minsTotal Time25 mins Course: Main CourseCuisine: Italian Servings: 4 servings Calories: 466kcal Author: Sara @ Gathering Dreams Ingredients
USMetric For the pasta
12 oz pasta of choice - chickpea pasta, gluten-free pasta, spaghetti, fettuccine, linguine, penne1 tbsp olive oil2 garlic cloves - minced1 medium onion - finely chopped1 cup tomato sauce1/2 tbsp fresh rosemary - finely chopped20 leaves fresh basil - finely chopped1/4 tbsp fresh thyme - finely chopped1/4 tbsp fresh parsley - finely chopped1/2 cup cashew cream - see ingredients below if you are making it from scratchsaltpepper For the Cashew Cream
1/2 cup raw cashew nuts1/4 cup waterthe juice of half a lemonsalt Instructions
For the pasta
Bring a pot of salted water to a boil, add the pasta, and cook according to the package directions.While the pasta is cooking, heat a tablespoon of extra virgin olive oil in a pan, add the chopped onion and minced garlic until golden. Add the tomato sauce and season well with salt and pepper.After 5 minutes, add the finely chopped basil, rosemary, parsley, and thyme. Let the sauce cook for another 5 minutes to infuse it with the herbs' aromatic flavors.Add the cashew cream (store-bought or see below for instructions) and combine well. Add the cooked pasta and toss well for about 2-3 minutes on low heat to allow the pasta to absorb the sauce.Serve hot, and garnish with some fresh thyme or basil leaves and enjoy. For the Cashew Cream
Place the raw cashews in a bowl, cover them with boiling water, and let them soak for 10-15 minutes.Rinse the cashew nuts with running water and place them in a food processor or blender with the water, salt, and lemon juice until velvety smooth. Notes
Italian herbs: Use fresh herbs if possible. Frozen herbs are good too, but avoid dried herbs as they won't have the same intense flavor. Chopped the herbs as finely as possible. This will ensure that they will infuse the sauce with incredible flavor without remaining hard to chew. Meal prep: You can prepare the sauce up to 3 days in advance and keep it in the fridge. You can also freeze it in freezer-safe containers for up to 3 months. Nutrition
Calories: 466kcal Carbohydrates: 75g Protein: 15g Fat: 12g Saturated Fat: 2g Sodium: 331mg Potassium: 561mg Fiber: 5g Sugar: 7g Vitamin A: 470IU Vitamin C: 9mg Calcium: 51mg Iron: 3mg Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it! More Delicious Dinner ideas
Creamy Vegan Mushroom Pasta
50 Quick And Easy Dinner Recipes 30 minutes or Less
Reader Interactions
Share Your Thoughts Cancel reply
Your email address will not be published. Required fields are marked * This site uses Akismet to reduce spam. Learn how your comment data is processed. Primary Sidebar
Do What You Love
I will email you sometimes (when I feel I have something useful to say) with the best tips to help you build your dream lifestyle by doing what you love! Subscribe Loading... Thank you
You have successfully joined our subscriber list. FOLLOW ME ON INSTAGRAM @gatheringdreams / #gatheringdreams search Popular
25+ Healthy Meal Prep Ideas To Simplify Your Life 50 Quick And Easy Dinner Recipes 30 minutes or Less 36 Creative Ways To Make $100 A Day How To Start A Blog in 2022 And Make Money Do What You Love
Join me to find out: How to make money work for you Live a healthy lifestyle Work when you want, and go on adventures! Subscribe Loading... Thank you
You have successfully joined our subscriber list.