Vegan Creamy Cheese & Tomato Pasta
Al dente pasta tossed in a luscious creamy vegan cheese sauce blended with sweet tomatoes and garlic. Comforting yet fresh, and very Mediterranean-style.
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Ingredients
Pasta
250 g pasta (penne, fusilli, or rigatoni)
Salt for boiling water
Tomato Base
1 tbsp olive oil
3 garlic cloves, minced
1 cup cherry tomatoes, halved
½ cup tomato passata or crushed tomatoes
½ tsp dried oregano or Italian seasoning
Creamy Vegan Cheese Sauce
¾ cup cashews (soaked 15–20 minutes)
½ cup unsweetened plant milk
¼ cup nutritional yeast
1 tbsp lemon juice
1 tsp Dijon mustard
Salt & black pepper to taste
Finish
Fresh basil
Chili flakes
Instructions
1️⃣ Cook Pasta
Boil pasta in salted water until al dente
Reserve ½ cup pasta water, then drain
2️⃣ Make Tomato Base
Heat olive oil in a pan
Saute garlic until fragrant
Add cherry tomatoes and cook until softened
Stir in passata and oregano, simmer 5 minutes
3️⃣ Make Creamy Cheese Sauce
Blend all cheese sauce ingredients until smooth
4️⃣ Combine
Add cheese sauce to tomato base
Stir gently over low heat until creamy
Toss in pasta, adding pasta water as needed
5️⃣ Serve
Garnish with fresh basil and chili flakes
Tips
Roast tomatoes first for deeper flavor
Add spinach or mushrooms for extra nutrition
Adjust lemon for tanginess
Frequently Asked Questions
Q: Can I make it nut-free?
Yes — use blended silken tofu or cooked potatoes instead of cashews.
Q: Can I bake it?
Yes — bake at 190°C for 15 minutes with breadcrumbs on top.
Q: Gluten-free?
Use gluten-free pasta.
Nutritional Information
Calories: 520 kcal
Protein: 15 g
Carbs: 64 g
Fat: 22 g
Fiber: 7 g