Creamy cashew tomato pasta

This vegan creamy cashew tomato pasta is lovely and peppery, and until I tried it, I honestly had no idea just how great pepper can taste. Quick, easy, and delicious—what’s not to like?!

Again, I have Oh She Glows to thank for my starting point.

Creamy Cashew Tomato Pasta 450x600 Creamy cashew tomato pasta

Creamy cashew tomato pasta


  • 4 tomatoes, roughly chopped (or one 14oz can)
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/4 cup red pesto
  • 2 tablespoons olive oil
  • 6 decent-sized cloves of garlic (if in doubt, add more!)
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 large handful of chopped fresh basil
  • whole wheat pasta of choice (I prefer spaghetti for this)


  1. Cook your pasta.
  2. While your pasta is cooking, put your tomatoes into a blender.
  3. Add the cashews, red pesto and water to the blender and blend until smooth.
  4. Add olive oil to a large pan on medium-low. When hot, add the garlic and saute for a few minutes.
  5. Before the garlic starts to burn, add the sauce from the blender and bring to a simmer.
  6. Add salt and let it cook for a few minutes, until hot throughout.
  7. Remove from heat and mix in the basil and pepper.

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