Vegan Creamy Tomato Cheese Pasta. Delicious, vegan, creamy and only takes 30 minutes to make. Perfect for dinner or lunch as leftovers.
It’s one my favourite ways to make pasta when time is of the essence and I’m looking for a quick weeknight meal. Especially after a long day at work.
My creamy tomato cheese pasta sauce is really simple and easy to make. It doesn't take many ingredients to whip up, just make sure you use good quality vegan cheese that you would actually eat.
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For this recipe
You will need the following ingredients for this creamy tomato and cheese pasta:
- 1 box 500 g penne rigate pasta
- 1 640 ml tomato basil sauce
- 2 slices vegan cheddar cheese of your choice
- Handful organic fresh basil leaves chopped
- 2 garlic cloves sliced
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Cashew Cream
- 1 cup raw organic cashews
- 2 cups boiling hot water
How to make Tomato Cheese Pasta
Cashew Cream:
- Add cashews and hot boiling water into a blender. Allow this to soak for 5 minutes. Blend until smooth.
- Boil your pasta according to package instructions, approximately 11 minutes. Meanwhile prepare your ingredients as listed above.
- In another pot set on medium heat, add oil and garlic slices. Fry until softened and fragrant. Then immediately pour in tomato basil sauce and cashew cream. Bring to a boil and then reduce to a simmer for 10 minutes covered.
- Strain your pasta and pour pasta into the sauce. Add in cheddar cheese slices and mix. Once well combined throw in fresh basil. Season with salt and pepper. Serve and enjoy!
How is this pasta so creamy without the usage of dairy?
This easy tomato cheese pasta is so creamy thanks to the cashew cream! Cashew cream is incredibly easy to make if you have a blender. You just need to soak raw cashews and hot boiling water (the longer the better but 5 minutes at minimum) and blend until smooth.
This cream can be used to make any pasta creamy! You can even flavour it with some nutritional yeast or garlic to make it cheesy-tasting and garlicky.
Cashew Cream can even be frozen for later usage which makes things easier in the kitchen.
Give it a try!
Well I hope you give my Vegan Creamy Tomato Cheese Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this vegan tomato cheese pasta recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my tomato and cheese pasta, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Vegan Creamy Tomato Cheese Pasta
Ingredients
Pasta:
- 500 grams pasta penne rigate
- 640 ml tomato basil sauce
- 2 slices cheddar cheese vegan
- 1 cup fresh basil leaves chopped
- 2 cloves garlic sliced
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Cashew Cream
- 1 cup raw cashews
- 2 cups hot boiling water
Instructions
Cashew Cream:
- Add cashews and hot boiling water into a blender. Allow this to soak for 5 minutes. Blend until smooth.
Pasta:
- Boil your pasta according to package instructions, approximately 11 minutes. Meanwhile prepare your ingredients as listed above.
- In another pot set on medium heat, add oil and garlic slices. Fry until softened and fragrant. Then immediately pour in tomato basil sauce and cashew cream. Bring to a boil and then reduce to a simmer for 10 minutes covered.
- Strain your pasta and pour pasta into the sauce. Add in cheddar cheese slices and mix. Once well combined throw in fresh basil. Season with salt and pepper. Serve and enjoy!
Mark
Really good, simple and easy. Just make sure to follow the instructions and use good quality vegan cheese.