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Creamy Roasted Tomato Pasta

 Creamy Vegan Tomato Pasta

If you haven’t made this pasta sauce, you don’t know what tomato pasta is supposed to taste like. I used to be the kind of person that bought pasta sauce in a glass and heated it up in a pot. Yes, it’s better than pasta with ketchup, but the difference to THIS pasta sauce is just as much of a step upwards.

It takes a bit more preparation, but it’s SO worth it! You can really taste the sweetness of the tomatoes, the creaminess of the cashews, and a little spice from the chilis. This is an easy recipe to impress your friends with!

  Creamy Vegan Tomato Pasta Creamy Vegan Tomato Pasta 

Ingredients (2 servings):

  • 500g cherry tomatoes
  • 2 garlic cloves
  • 1 onion
  • 50g raw cashews
  • 150ml oat milk (or just water if you have a good blender)
  • 3 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp paprika powder
  • pinch chili flakes
  • fresh basil
  • 250g pasta (penne or fusili)

Instructions:

  1. Wash the tomatoes and place them, together with the garlic (whole), in a baking dish. Stir in 1 Tbsp oil and 1/4 tsp salt, mix well, and then bake in the oven at 190°C for 35 minutes, or until tomatoes are starting to brown.
  2. Cook the pasta according to package instructions.
  3. When the tomatoes come out of the oven, let them cool for a few minutes, then blend them (without the garlic) in a blender with 1/2 tsp salt, until they are smooth, but there are still some tomato chunks.
  4. Chop the shallot, and sautee in 2 Tbsp oil in a large skillet. Add the paprika and chili flakes.
  5. Add the tomato puree to the skillet and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. 
  6. Meanwhile, grind the cashews in a blender, then add oat milk and blend until smooth. Set the mixture aside.
  7. Add the cashew mixture to the tomato sauce and continue to simmer for a few minutes. Add the pasta and mix well. Salt & pepper to taste and serve with fresh basil. Buon appetito!

 

 

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