Protein-Rich Vegan Tomato Basil Pasta
A creamy, flavorful vegan pasta that’s quick to prepare and packed with plant-based protein, fiber, and healthy fats. Perfect for weeknight dinners or meal prep, this Tomato Basil Pasta delivers comfort without dairy, keeping it wholesome and satisfying for the whole family.
Equipment
- Pasta Pot (1)
- Baking Pan (1)
- Blender (high-powered, 1)
Ingredients
- 1 quart cherry tomatoes
- 1 small yellow or white onion chopped
- 4 garlic cloves peeled and smashed
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt
- 1 lb. ziti or pasta of choice
- ¾ cup raw cashews
- ¾ cup reserved pasta water
- ⅓ cup freshly torn basil leaves
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the perfect temperature to roast the tomatoes, onions, and garlic evenly, allowing their natural sweetness and flavors to develop. While the oven warms up, you can prepare the vegetables and other ingredients for roasting.
- Prepare the Vegetables: Take 1 quart of fresh cherry tomatoes and wash them thoroughly under cool running water. Pat them dry to remove excess moisture. Chop 1 small yellow or white onion into bite-sized pieces, ensuring uniformity so they roast evenly. Peel 4 garlic cloves and give them a gentle smash using the flat side of a knife—this helps release their aroma during roasting.
- Season the Vegetable Mixture: In a large mixing bowl, combine the cherry tomatoes, chopped onions, and smashed garlic. Drizzle with 1 tablespoon of olive oil to lightly coat the vegetables. Sprinkle 1/4 teaspoon of red pepper flakes and a pinch of salt over the mixture. Toss everything together gently using a spoon or your hands, making sure each piece is coated with oil and seasoning. This step ensures the flavors penetrate the vegetables during roasting.
- Roast the Vegetables: Spread the seasoned vegetables in a single, even layer on a baking pan. Make sure they aren’t crowded, allowing the heat to circulate for perfect roasting. Place the pan in the preheated oven and roast for approximately 30 minutes. Halfway through, give the vegetables a gentle toss to promote even cooking. You’re looking for softened onions, slightly burst cherry tomatoes, and fragrant roasted garlic that smells irresistible.
- Cook the Pasta: While the vegetables roast, bring a large pasta pot filled with water to a rolling boil. Add 3/4 teaspoon of salt to the water to season the pasta. Once boiling, add 1 pound of ziti (or your preferred pasta). Cook according to the package instructions until the pasta is tender but still slightly firm (al dente). Once cooked, drain the pasta in a colander, reserving 1 cup of the pasta water to use later in the sauce.
- Blend the Creamy Tomato Sauce: Transfer the roasted vegetable mixture into a high-powered blender. Add 3/4 cup of raw cashews for creaminess, along with 3/4 cup of the reserved pasta water. Blend on high for about 5 minutes, or until the sauce becomes completely smooth and silky. Depending on your blender’s strength, you may need to pause and scrape down the sides to ensure even blending. Taste the sauce and adjust seasoning as needed with additional salt, black pepper, or red pepper flakes.
- Combine Pasta and Sauce: Return the hot, drained pasta to the large pasta pot or a wide mixing bowl. Pour the creamy tomato sauce over the pasta and gently toss until each piece is evenly coated. The sauce should cling beautifully to the pasta, creating a rich, comforting dish.
- Add Fresh Basil: Tear 1/3 cup of fresh basil leaves into smaller pieces and sprinkle over the pasta. Toss lightly to incorporate the basil without bruising it, allowing its fresh, fragrant flavor to shine through.
- Serve and Enjoy: Divide the pasta into individual bowls or plates. For an optional protein boost, you can top with crumbled tempeh bacon or your favorite plant-based protein. Serve immediately while warm, and savor the combination of creamy, roasted tomato sauce, tender pasta, and aromatic basil.
- Tips for Meal Prep and Storage: If making ahead, store the sauce and cooked pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of reserved pasta water to maintain the creamy texture.
Notes
- Roasting the tomatoes and garlic enhances their natural sweetness and creates a rich, flavorful sauce.
- Cashews are key to the creamy texture; soak them for 1–2 hours for an extra-smooth sauce.
- Reserve some pasta water—it helps thin the sauce while keeping it velvety.
- Red pepper flakes can be adjusted to taste for a mild or slightly spicy kick.
- Optional protein additions like tempeh bacon or sautéed tofu make this dish more filling.
- Fresh basil should be added at the end to retain its bright color and aroma.
