Creamy Tomato Pasta (Dairy Free)
This creamy tomato pasta is literally everything you could ask for in a pasta dish. It’s creamy, and savory and it has just the right amount of spices.
Although I do enjoy dairy, I also like to enjoy dairy free alternatives as well. Its always refreshing to get creative in the kitchen. Plus I know that a lot of people have dairy sensitivities and allergies so I love to be able to provide options for those people.
What Makes This Pasta So Creamy?
The creaminess in this pasta is brought to you by raw cashews. We combined pasta water, raw cashews, nutritional yeast, garlic powder and a pinch of salt to make a savory cashew cream. It makes the dish super rich and cozy.
How to Make Creamy Tomato Pasta
A little disclaimer: I took a shortcut in this recipe and opted for a jar of pasta sauce instead of making the sauce completely from scratch. I personally always love to take store bought pasta sauce and spice it up a bit.
This recipe is so simple. The first thing you are going to do is cook the pasta al dente according to the instructions on the box. Make sure to save 1/2 cup pasta water after the pasta is done cooking.
Then you are going to saute the onions and garlic. Once they are nice and fragrant, add the pasta sauce into the pan, followed by the basil. Then let the pasta sauce simmer for about 15 minutes.
In a blender combine the pasta water, a garlic clove, raw cashews and nutritional yeast. Blend until smooth and creamy. Then stir the cashew cream into the pasta sauce.
Creamy Tomato Pasta
ingredients:
- 8 oz pasta
- 1 tbsp olive oil
- 1/2 cup sweet diced onion
- 3 garlic cloves, minced
- 1 24 Oz jar pasta sauce
- 1/4 cup fresh basil, chopped
- 1 cup pasta water
- 1/4 cup raw cashews
- 1 tbsp nutritional yeast
- 2 handfuls of spinach
- Salt & pepper to taste
instructions:
How to cook Creamy Tomato Pasta
- Cook the pasta al dente according to the instructions. After the pasta is done cooking, save 1/2 cup pasta water.
- In a saucepan, or skillet with high sides, heat the olive oil over medium heat. Add the diced onion and 2 of the garlic cloves. Saute over medium heat for about 3-4 minutes. Add in the jar of pasta sauce, followed by the basil. Reduce heat to low and simmer for about 15 minutes.
- While the sauce is simmering, place the raw cashews, nutritional yeast, garlic clove, and 1/2 cup pasta water in a high powered blender. Blend until smooth and creamy. Then stir the cashew cream into the pasta sauce, followed by the spinach. Season with salt and pepper to taste. Remove from heat and let the sauce sit for about 10 minutes and then serve.