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Vegan Recipe - Tomato Basil Cream Pasta

shared by Jessica Boone

Vegan Recipe - Tomato Basil Cream Pasta

  • Prep Time : 15 min.
  • Cook Time : 5 min.
  • Servings : 2-3
1 Star2 Stars3 Stars4 Stars5 Stars (3.67 out of 5 stars based on 6 reviews )
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This version is a modification of Lauren Ulm’s recipe of the same name, from the book, Vegan Yum Yum. We simplified it, but the original is still awesome too! You can make this a wheat-free recipe by using pasta made from rice or quinoa!

Ingredients

1/2 box of pasta
3 Roma tomatoes
2/3 cup raw cashews
1/4 cup water
1 tablespoon olive oil
2-4 cloves minced garlic
1 teaspoon salt
2-3 tablespoons Marsala wine (or lemon juice and water as an alternative)
1/2 teaspoon black pepper
1 tablespoon vegan pesto, or large handful fresh basil, chopped

Preparation

The sauce can be prepared in the time it takes to boil the water and cook the pasta.

Core the tomatoes, then roughly chop them (with seeds and skins) add the cashews, water, tomato paste, garlic, salt, and olive oil. Blend in a food processor until smooth.
Add wine, and blend.

Simmer sauce on the stove for 4-5 minutes, and add more water or wine to thin the sauce if needed. Stir in the pepper and pesto as the sauce simmers, then add the pasta into the sauce. Enjoy!

Let us know what you think of this easy vegan recipe: Tomato Basil Cream Pasta!

2 Responses to “Tomato Basil Cream Pasta”

  1. Jessica Boone says:

    Hi Melina and All,

    Thank you for the note about the tomato paste…I wrote the recipe from the top of my head and completely forgot it, my apologies! The original recipe in Laura Ulm’s book calls for one Tablespoon of tomato paste.

    We are making this for dinner right now!

  2. Melina says:

    I made this for dinner tonight. If I had to use one word to describe it? AMAZING!!!! It was SO delicious! I have been following a vegan diet for about 6 months now and prior to becoming vegan, I used to enjoy vodka sauce on a somewhat regular basis. This sauce was incredibly similar in consistency. I used a vegan pesto that I got at Whole Foods (in the aisle with pasta and sauces) as well as the Marsala wine that was suggested in the recipe. I used my blender instead of food processor and it was perfectly fine. There was PLENTY of sauce- enough for a whole box of pasta.

    I also wanted to add: There is an ingredient left off, and I went to the Veganyumyum website to try to figure it out. You need one small can of tomato paste. It’s referenced in the “Preparation” section of the recipe.

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