Calling all pasta lovers! This Creamy Vegan Tomato Pasta with Hidden Veggies is a delightful twist on a classic dish. It features a rich and flavorful tomato sauce packed with hidden veggie goodness, all tossed with your favorite pasta and topped with creamy cashew cheese.
Ingredients:
For the Sauce:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- ½ cup chopped carrots
- ½ cup chopped zucchini
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Creamy Cashew Cheese:
- 1 cup raw cashews, soaked for at least 2 hours
- ½ cup unsweetened plant-based milk (cashew, almond, or coconut)
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- Pinch of garlic powder
- Salt and freshly ground black pepper, to taste
Additional Ingredients:
- 1 pound pasta of your choice (whole wheat, chickpea, lentil, etc.)
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Prepare the Sauce:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the chopped carrots and zucchini, and cook for another 3-4 minutes, until slightly softened.
- Build the Tomato Base:
- Pour in the crushed tomatoes, dried oregano, and red pepper flakes (if using).
- Season generously with salt and pepper to taste.
- Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Blend the Creamy Cashew Cheese:
- While the sauce simmers, drain the soaked cashews and rinse well.
- In a high-powered blender, combine the cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, and a pinch of salt and pepper.
- Blend until smooth and creamy, scraping down the sides as needed.
- Cook the Pasta and Assemble:
- Cook your chosen pasta according to package instructions.
- Once the sauce is simmered and the pasta is cooked, add the creamy cashew cheese to the pot and stir to combine.
- Toss in the cooked pasta and heat through for an additional minute or two.
- Serve and Enjoy:
- Divide the creamy tomato pasta between bowls and garnish with fresh chopped basil leaves.
Tips:
- For a richer sauce, add a tablespoon of vegan butter along with the olive oil.
- Feel free to add other chopped vegetables to the sauce, such as bell peppers or mushrooms.
- Adjust the amount of red pepper flakes according to your spice preference.
Nutritional Value (per serving):
Calories: 400-500 kcal
Protein: 15-20g (depending on pasta choice)
Carbohydrates: 60-70g (including fiber: 5-10g)
Fat: 15-20g (including saturated fat: 3-5g)
