CREAMY vegan tomato pasta - Gluten-free 💚

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while being lower in calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar flavor at a lower cost.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Frozen tomatoes can be more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is a budget-friendly alternative.

Boil water for the pasta.

Chop 6 cocktail tomatoes and 2 big tomatoes.

Fry the chopped tomatoes in a pan with olive oil, salt, and black pepper until soft.

Chop 2 garlic cloves and add them to the tomatoes in the pan.

Add the pasta to the boiling water.

In a blender, combine soaked cashews, unsweetened plant milk, salt, nutritional yeast, lemon juice, and tamari sauce; blend until smooth.

Before the tomatoes are done, add 3 teaspoons of tomato paste to the blender with the tomatoes and blend again until smooth.

Add the blended cream sauce to the pan with the pasta and stir.

Add chili flakes and let it simmer for a few minutes.

Chop fresh basil and sprinkle it over the pasta after turning off the heat.

Top the dish with hemp seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens