This Vegan Tomato Basil Pasta is a wholesome, plant-powered twist on classic comfort food.
With a creamy cashew-based sauce, roasted tomatoes, and fresh basil, it’s rich in flavor yet packed with nutrition.
High in fiber and plant-based protein, it also delivers healthy fats with minimal saturated fat.
Quick enough for busy weeknights yet elegant for special dinners, this recipe is equally meal-prep friendly and satisfying.
Vegan Tomato Basil Pasta
Equipment
- 1 large baking sheet (lined with parchment paper)
- 1 High-Speed Blender
- 1 Large Pot (for pasta)
- 1 medium bowl (for soaking cashews)
- 1 Knife & Cutting Board
Ingredients
- 1 lb 450 g gluten-free pasta (or regular)
- 1 large yellow onion peeled & roughly chopped
- 5 medium tomatoes quartered
- ½ cup 120 ml plain canned tomato sauce
- 3 tbsp tomato paste
- ½ cup 75 g raw cashews, soaked in hot water
- ½ cup 12 g fresh basil, divided
- 6 large cloves garlic peeled
- ¼ cup 60 ml olive oil, divided
- 1 tsp salt adjust to taste
- ½ tsp ground black pepper
- ¼ cup 25 g vegan parmesan
- ½ tsp red pepper flakes optional, for heat
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C).This ensures the oven is hot enough to roast the vegetables properly, giving the tomatoes, onion, and garlic a deep, caramelized flavor that will form the base of your sauce. While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Soak the Cashews: Place the raw cashews in a medium-sized bowl and cover them with boiling water. Let them soak while the vegetables roast—this softens the nuts, making them blend into a silky, creamy sauce without any graininess. If you forget this step, you can also boil them on the stovetop for 10 minutes as a quick alternative.
- Prepare the Vegetables for Roasting: Peel the yellow onion and chop it into large chunks. Peel the garlic cloves but keep them whole so they don’t burn. Slice the tomatoes into quarters for even roasting. Transfer everything onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with freshly ground black pepper, and toss gently so each piece is coated in oil. This step enhances the natural sweetness of the vegetables while helping them roast evenly.
- Roast Until Golden and Fragrant: Slide the baking tray into the preheated oven and roast for 30 minutes. During this time, the tomatoes will soften and release their juices, the onions will caramelize slightly, and the garlic will mellow in flavor. Halfway through, you may give the tray a gentle shake to ensure even roasting.
- Cook the Pasta: When there are about 10 minutes left on the roasting timer, bring a large pot of salted water to a rolling boil. Add the pasta and cook it according to the package directions until al dente.Drain the pasta once cooked, but reserve about ½ cup of pasta water in case you need to thin out the sauce later. Keep the pasta warm in the pot with a drizzle of olive oil to prevent sticking.
- Peel the Roasted Tomatoes: Remove the roasted vegetables from the oven and allow them to cool slightly—just enough so they’re comfortable to handle. The tomato skins should now slip off easily with your fingers. Removing the skins ensures a smooth, creamy sauce without unwanted texture. Make sure to pour any juices left on the baking tray into your blender—those juices are full of flavor.
- Blend the Creamy Sauce: Drain the soaked cashews and add them to a high-speed blender. Then transfer the roasted tomatoes, onion, and garlic, making sure to scrape in every last bit of roasted goodness and juice. Add the tomato sauce, tomato paste, half of the fresh basil (¼ cup), the remaining 2 tablespoons of olive oil, salt, black pepper, vegan parmesan, and red pepper flakes. Blend on high until the sauce becomes completely smooth, rich, and creamy. If it’s thicker than you’d like, add a splash of pasta water, vegetable broth, or plain almond milk.
- Taste and Adjust: Pause and taste the sauce. Adjust the seasoning if needed—more salt for depth, black pepper for sharpness, or extra red pepper flakes for heat. If you want a brighter flavor, you can add a squeeze of lemon juice at this stage (optional).
- Combine Pasta and Sauce: Pour the creamy tomato basil sauce over the cooked pasta in the pot. Stir thoroughly until every strand or piece of pasta is coated in the luscious sauce.Add the remaining ¼ cup of chopped fresh basil, folding it through for a fresh burst of flavor.
- Serve and Garnish: Divide the pasta into bowls. Garnish with freshly cracked black pepper, an extra sprinkle of vegan parmesan, red pepper flakes for spice, and a few basil leaves for a fresh finish. Serve hot and enjoy immediately for the best texture and flavor.
Notes
- Yellow onion provides the sweetest, most balanced flavor, but red or white onion can be used as substitutes.
- Removing the tomato skins after roasting helps create a silky-smooth sauce.
- Soaking cashews in boiling water ensures a creamy, dairy-free base without grainy texture.
- Reserve pasta water to thin the sauce if needed—it also helps the sauce cling to the pasta.
- Fresh basil is best added at the end for maximum flavor and aroma.
- Vegan parmesan adds depth and richness, but nutritional yeast can be used instead.
- If the sauce is too tangy, balance it with a small pinch of sugar or a drizzle of maple syrup.
- This recipe works with any pasta shape, though penne or spaghetti are ideal for holding creamy sauces.
- Red pepper flakes can be adjusted or omitted depending on spice preference.
- Leftovers taste even better the next day as the flavors deepen overnight.
Chef’s Secrets for Perfect Results
The secret to this pasta’s velvety texture lies in the cashews.
Always soak them in boiling water before blending—this ensures a silky, cream-like consistency without dairy.
Another tip is to roast the tomatoes until they blister and caramelize; this step intensifies their sweetness and gives the sauce its signature richness.
Don’t forget to add the juices from the baking tray, as they carry concentrated flavor.
Finally, always taste the sauce before serving. A little extra salt, pepper, or a squeeze of lemon can transform good pasta into restaurant-quality comfort food.
Serving Suggestions for Every Occasion
This vegan tomato basil pasta is versatile enough to shine in different settings.
For a cozy weeknight dinner, pair it with a crisp green salad dressed with balsamic vinaigrette.
On weekends, elevate it with a side of garlic bread or roasted vegetables.
If you’re hosting, sprinkle extra vegan parmesan and fresh basil over the top before serving to impress guests with presentation.
The dish also works beautifully as a meal-prep option—store portions in single-serving containers and reheat with a splash of broth for a quick, wholesome lunch.
Storage Tips for Freshness and Flavor
Store leftovers in an airtight container in the refrigerator for up to five days.
When reheating, avoid the microwave if possible—warming the pasta gently on the stovetop with a splash of water, broth, or almond milk restores its creamy consistency.
If you want to freeze the sauce, prepare it separately and store it in freezer-safe jars or bags for up to two months.
Simply thaw overnight in the refrigerator and toss with freshly cooked pasta for an easy meal.
Freezing pasta is possible, but it’s best enjoyed fresh for optimal texture.
Frequently Asked Questions
1. Can I use another nut instead of cashews?
Yes! While cashews give the creamiest texture, blanched almonds or macadamia nuts can also work. For a nut-free version, substitute sunflower seeds or use coconut cream instead.
2. Do I need a high-speed blender?
A high-speed blender is ideal for a smooth, velvety sauce, but if you only have a standard blender, simply blend longer and strain the sauce through a fine mesh sieve for best results.
3. Can I skip peeling the tomatoes?
You can, but peeling helps achieve a silky-smooth sauce. Tomato skins tend to add a slightly chewy texture, so for the best result, it’s worth the extra step.
4. How can I make this recipe gluten-free?
Simply use gluten-free pasta instead of regular wheat-based pasta. The sauce is naturally gluten-free, so the only adjustment is swapping the pasta.
5. Can I make this recipe ahead of time?
Absolutely! The sauce can be made up to two days in advance and stored in the fridge. When ready to serve, cook fresh pasta, reheat the sauce, and combine just before serving for the freshest taste.
