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Penne with vegan pasta sauce in a bowl, topped with fresh basil and vegan Parmesan, with ingredients surrounding the bowl.
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5 from 1 vote

Creamy Vegan Pasta Sauce

Make a creamy, vegan pasta sauce in just 30 minutes using simple ingredients you probably already have at home. This quick and easy recipe is perfect for a flavorful, plant-based meal that’ll have everyone asking for seconds!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 436kcal
Author: Iosune Robles

Ingredients

  • ½ cup raw cashews soaked overnight or boiled in water for 10-15 minutes
  • ½ cup water
  • 8 ounces dry pasta I used penne
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • ⅛ teaspoon red pepper flakes optional
  • ¼ cup tomato paste
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup vegan Parmesan shreds or nutritional yeast
  • ¼ cup fresh basil
US Customary - Metric

Instructions

  • Blend the cashews: Drain the soaked cashews and blend them with the water until smooth. Set aside.
    Cashew cream in a bow.
  • Cook the pasta: Prepare the pasta according to the package instructions. Drain it, saving ½ cup (120 ml) of pasta water, and set both aside.
    Cooked pasta in a pot and reserved pasta water in a bowl.
  • Sauté the onion and garlic: Heat olive oil in a large skillet over medium heat. Once hot, add the onion and garlic, cooking for 3-5 minutes until soft and fragrant.
    Sautéed onion and garlic in a skillet.
  • Incorporate the red pepper flakes: Stir in the red pepper flakes and cook for another 1-2 minutes.
    Sautéed onion and garlic in a skillet with red pepper flakes.
  • Stir in the tomato paste, salt, and pepper: Combine the tomato paste, salt, and pepper, and stir for 2-3 minutes until the paste turns a bright red.
    Sautéed onion and garlic with tomato paste, salt, pepper, and red pepper flakes in a skillet.
  • Mix in the cashew cream: Pour the cashew cream into the skillet, stirring until smooth. Reduce the heat to medium-low and let it simmer for about 2-3 minutes.
    Vegan pasta sauce in a skillet before adding the basil.
  • Add fresh basil: Toss in the fresh basil and mix to combine.
    Vegan pasta sauce in a skillet.
  • Combine the pasta with the sauce: Stir in the pasta, reserved pasta water (½ cup or 120 ml), and vegan Parmesan. Mix everything well and cook for another minute to bring it all together. Serve immediately.
    Vegan pasta sauce in a skillet with penne.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze in an airtight container for up to 1 month. The pasta may soften slightly when reheated, but the flavor will stay the same.
  • To reheat from the fridge, warm in a skillet over medium-low heat, adding water or non-dairy milk if it thickens.
  • To reheat from frozen, thaw overnight in the fridge, then heat in a skillet, adding water or plant-based milk if needed.

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 58g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 860mg | Potassium: 459mg | Fiber: 4g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg