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Vegan Pink Pasta

Creamy Vegan Pink Pasta Ready in 30 Minutes

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This Vegan Pink Pasta is a quick and easy dinner option that combines creamy cashews and tangy tomatoes for a flavorful meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta of choice Use penne for the best texture.
For the Sauce
  • 3/4 cup Raw cashews Soak for a creamy sauce.
  • 2 Tbsp Extra-virgin olive oil Substitute with water for an oil-free option.
  • 1 cup Diced white or yellow onion Sauté until golden.
  • 4-5 cloves Garlic, minced Infuses sauce with flavor.
  • 1/2 tsp Red pepper flakes Adjust to your heat preference.
  • 1 can, 15 ounces Crushed tomatoes Forms the base of the sauce.
  • 1 ½ Tbsp Tomato paste Intensifies tomato flavor.
  • 3/4 tsp Sea salt Adjust to taste.
  • 1 ½ - 2 Tbsp Nutritional yeast Adds a cheesy hint.
  • 1 cup Water Plus more for soaking cashews.
Optional Garnishments
  • Freshly chopped basil For garnish.
  • Vegan parmesan cheese Optional for serving.

Equipment

  • large pot
  • Skillet
  • blender

Method
 

Step‑by‑Step Instructions
  1. Soak 3/4 cup of raw cashews in water for at least 20 minutes, then drain and set aside.
  2. Bring salted water to a boil in a large pot, add 12 ounces of pasta, and cook according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  3. In a skillet, heat 2 tablespoons of olive oil and sauté 1 cup of diced onion for 4-5 minutes until translucent.
  4. Add 4-5 minced garlic cloves and 1/2 teaspoon of red pepper flakes, cooking for 30 seconds.
  5. Stir in 1 can of crushed tomatoes and 1 ½ tablespoons of tomato paste, then let it simmer covered for about 10 minutes.
  6. Blend the soaked cashews with 1 cup of water and 1 ½ to 2 tablespoons of nutritional yeast until smooth.
  7. Pour the blended cashew cream into the skillet and gradually add reserved pasta water to achieve desired thickness.
  8. Toss the drained pasta with the sauce, ensuring even coating.
  9. Garnish with freshly chopped basil and vegan parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

This dish can be made in advance and stored in the fridge for 3-4 days. It reheats beautifully.

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