Pasta with Creamy Vegan Tomato Sauce

By Ellie

4 Person

255 Minutes

0 Calories

This pasta with creamy vegan tomato sauce is the perfect dinner for busy weeknights when paired with a side salad and Italian veggie sausage. There are many tutorials on spaghetti recipes online, but the main difference is what sauce to use. Spaghetti is popular with many people, not only because of its taste but also because it is easy to make, you can make several kinds of spaghetti, of course, each kind of taste is worth sharing, So let's take a look at these spaghetti recipes and hope you enjoy them!

Ingredients

4 servings pasta, cooked according to package directions
Salt and Ground Black Pepper
3 cups fresh spinach
Dash of dried red pepper flakes
1 tsp. chopped fresh oregano
2 cloves garlic, minced
1/2 medium onion, chopped
1 tbsp. olive oil
3–4 fresh basil leaves
1 (15 oz.) can tomato sauce
1/2 cup vegetable broth
1 cup cashews (soaked 4 hours to overnight)

Method

01

Add cashews and vegetable broth to a high-speed blender or single-serving blender cup and puree until smooth – about the consistency of frozen yogurt.
02

Transfer to the food processor or blender pitcher (if using a single-serve blender cup) and add the tomato sauce and basil. Puree again until combined.
03

In a skillet, add the olive oil and onion. Cook until onion is softened and translucent. Add garlic, oregano, and red pepper flakes and cook for 1 more minute.
04

Stir in the tomato/cashew puree. Cook for 2-3 minutes. Stir in the spinach and cook until wilted. Season with salt and ground black pepper.
05

Toss drained pasta noodles in the sauce to coat well. Serve with chopped fresh basil and nutritional yeast.

Related Tags

Christmas Side Dishes

Pasta with Creamy Vegan Tomato Sauce

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 240 Mins
Cook Time 15 Mins
Total Time 255 Mins

02 Ingredients

4 servings pasta, cooked according to package directions

Salt and Ground Black Pepper

3 cups fresh spinach

Dash of dried red pepper flakes

1 tsp. chopped fresh oregano

2 cloves garlic, minced

1/2 medium onion, chopped

1 tbsp. olive oil

3–4 fresh basil leaves

1 (15 oz.) can tomato sauce

1/2 cup vegetable broth

1 cup cashews (soaked 4 hours to overnight)

03 Method

Step 1

Add cashews and vegetable broth to a high-speed blender or single-serving blender cup and puree until smooth – about the consistency of frozen yogurt.

Step 2

Transfer to the food processor or blender pitcher (if using a single-serve blender cup) and add the tomato sauce and basil. Puree again until combined.

Step 3

In a skillet, add the olive oil and onion. Cook until onion is softened and translucent. Add garlic, oregano, and red pepper flakes and cook for 1 more minute.

Step 4

Stir in the tomato/cashew puree. Cook for 2-3 minutes. Stir in the spinach and cook until wilted. Season with salt and ground black pepper.

Step 5

Toss drained pasta noodles in the sauce to coat well. Serve with chopped fresh basil and nutritional yeast.

04 Author