Go Back
+ servings
Creamy Vegan Tomato Pasta

Creamiest Sun-Dried Tomato Pasta (vegan)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Tracy Halasz

Ingredients

  • 1 ½ cup white onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups mushrooms, sliced
  • 1 tbsp tamari (optional)
  • 1 tsp oregano
  • ½ - 1 tsp hot pepper flakes
  • S&P, to taste
  • 1 - 2 tsp porcini mushroom powder (optional)
  • cup sundried tomatoes, chopped
  • 28 oz san marzano tomatoes
  • 1 cup vegetable broth
  • ½ - 1 cup cashew cream recipe*
  • 4-6 servings pasta (penne, rotini)
  • sprinkle hot pepper flakes
  • garnish parsley or basil, chopped
  • vegan parmesan cheese (optional)
  • 1 cup vegan mozzarella cheese (optional)

Instructions

  • Chop veggies and herbs.
  • Start cashew cream. ½ cup raw cashews, ½ cup water, pinch of salt, 1 clove garlic. Place everything in the cup of a high-speed blender - replace lid.
  • Blend until smooth (~ 1 minute). Taste and adjust seasoning as required. Pour into a large measuring cup (will use blender again).
  • In a large wok-style skillet over medium heat, heat oil, onions, and garlic.
  • After a few minutes add the mushrooms, oregano, hot pepper flakes, S&P, (porcini mushroom powder if using) and let cook until the mushrooms release their water and start to turn golden (approximately 8-10 minutes).
  • Optional: add 1 tablespoon of tamari for additional flavour (optional but delicious).
  • Add the chopped sundried tomatoes and a large tin of whole tomatoes (I love the flavour from San Marzano), stirring and gently crushing the whole tomatoes with the back of your spoon.
  • Gently simmer for 10 - 15 minutes over medium-low heat. 
  • Transfer tomato mixture to the blender and pulse a few times (to desired level of smoothness). *Use immersion blender if you have one.
  • Pour back into large skillet, add remaining vegetable stock (1 cup) let simmer.
  • Cook the pasta in salty water as per package directions.
  • Add ½ - 1 cup of the cashew cream to tomato sauce - start with ½ a cup and mix well - if you want it creamier, add more until desired creaminess is met.  
  • Simmer over medium heat. Taste for seasonings and adjust as necessary. 
  • Toss sauce with hot pasta, add a garnish of basil ribbons, hot pepper flakes, and vegan parmesan cheese (optional).

Notes

Baked Version: Toss sauce with hot pasta, place in large ovenproof skillet or dish, top with 1 cup of your favourite vegan mozza and place in oven at 400º F until cheese is golden and melty. You may want to broil for the last minute or two. Add chopped fresh herbs.
Serving Suggestions:  make toasted garlic bread and a side salad.
Ingredient Options: add some fresh spinach ribbons, cauliflower or broccoli scraps for extra texture, flavor and nutrients if desired.
Leftovers: This sauce can be frozen for 2 months or any leftovers can be stored in the fridge for 3 or 4 days and then warmed before serving.