Easy Creamy Tomato Pasta

Made with 6 ingredients that you have in your pantry right now, these Creamy Tomato Pasta bowls are a family favorite! Perfect for those evenings when you’re short on time and groceries, this pasta is easy and fast.

One of the reasons I make this pasta all the time is that it’s completely flexible! If you eat whole food plant based and avoid oil, simply omit the optional olive oil. If you avoid gluten, substitute gluten free pasta. If you eat high protein vegan, substitute bean-based pasta. The variations really are endless, making this a great dish to serve to guests with different dietary needs. I hope you’ll try it!

RECIPE for Creamy Vegan Tomato Pasta Bowls:

Serves 4-6 

Ingredients:

1/2 heaping cup raw cashews 

1 28 oz. can San Marzano whole tomatoes

2 teaspoons Italian seasoning

1 teaspoon sea salt

1 teaspoon garlic powder

2 Tablespoons olive oil, optional

1 lb. pasta of choice

Instructions:

Soak cashews in boiling water in a high speed blender at least 20 minutes. If you don’t have a high speed blender, then soak your cashews overnight, or at least 4 hours to soften. Gather your other ingredients. Drain cashews and add back to blender. Add canned tomatoes and their juices, sea salt, Italian seasoning and garlic powder and blend on high for at least one minute, scraping down the sides and blending again. Turn the speed down and run blender again. Remove top and add olive oil in a stream while blending. 

Cook pasta according to package directions. Drain and toss back into cooking pot. Toss with creamy tomato sauce well. Serve!