Quick & Easy Vegan Creamy Tomato Cheese Pasta

Vegan Creamy Tomato Cheese Pasta. Delicious pasta tossed in a simple dairy-free tomato cheese sauce. A quick and simple pasta recipe ready in less than 30 minutes.

5 from 1 vote

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Prep Time 11

Cook Time 15

Total Time 26

Course Main Course

Cuisine American, Italian

Servings

Calories per serving 392 kcal

Ingredients

500 grams pasta penne rigate
640 ml marinara sauce
2 slices cheddar cheese vegan kind
1 cup fresh basil leaves chopped
2 cloves garlic sliced
1 tablespoon extra virgin olive oil
salt to taste
black pepper to taste

Cashew Cream

1 cup raw cashews
500 ml hot boiling water

Instructions

Add cashews and hot boiling water into a blender. Allow this to soak for 5 minutes. Then blend into a smooth liquid.
Boi pasta until Al-dente according to package instructions, approximately 11 minutes. Strain and set aside.
Heat extra virgin olive oil in a large pan on medium heat and sauté garlic slices until fragrant, about 10 seconds.
Then mix in marinara sauce and homemade cashew cream. Bring to a boil and then reduce to a rolling simmer on low-medium heat for 10 minutes covered.
Add in strained pasta and cheddar cheese slices and mix until the cheese melts into the sauce. Once combined, toss in fresh basil. Season with salt and pepper to taste. Serve and enjoy!

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