Yogurt made better

Comfort food at its best. The cashew cream sauce in this vegan pasta recipe lends a lovely and nutty twist paired with the bright crushed tomatoes. A hearty filling pasta that won’t bog you down. Don’t be shy with the fresh basil–you can never have too much!

We love pasta as it’s a versatile dish that can be adapted to any cuisine or dietary requirements. It can be served as an entrée, appetizer, or side dish. It also fills you up and gives you energy. Here are some considerations when making this pasta dish. Though the name of this recipe is penne, you can also use other shapes like rigatoni if you prefer. Regardless of what pasta shape you use, try to get the kind with ridges on the outside. This helps to hold more of the creamy sauce.

If you’re wondering what is nutritional yeast? It’s a deactivated yeast usually grown on molasses, beets, or sugar cane. It has a cheese-like flavor and a flaky consistency similar to parmesan. It actually is high in protein fiber and B-vitamins. You should be able to find nutritional yeast in your local co-op grocery or health food store in the bulk foods section. Do not try to substitute brewer’s yeast for nutritional yeast. Though similar in many ways, the two are not the same.

You will need two cans of crushed tomatoes for this recipe. If you cannot find crushed tomatoes, you can either use cans of whole peeled tomatoes and cut them into quarters or substitute an equally sized can of tomato puree.

Prep Time: 15 minutes

Cook Time: 20min

Serving Size: 6-8 servings

Ingredients

  • 1 box (16 oz) penne or rigatoni pasta
  • 1 tablespoon olive oil
  • 1 small white onion, diced small
  • 2 garlic cloves, crushed
  • 1 tablespoon flour
  • 2 (14.5 oz) cans of crushed tomatoes
  • 1/2 cup Forager Project Unsweetened Plain Cashew Milk Yogurt
  • 1/2 cup fresh basil, minced
  • 1 cup vegan parmesan
  • Extra basil and vegan parmesan to garnish

Prep

  • Cook pasta according to package instructions. Drain, drizzle with olive oil, and set aside.
  • Heat large sauté pan over medium heat, add olive oil and diced onion. Cook onion until translucent, approximately 5-7 minutes. Add crushed garlic and sauté for an additional minute.
  • Reduce heat to a low simmer. Add in flour slowly and stir well. While stirring, add tomatoes and Cashewmilk Yogurt. Keep at a low simmer for 5 minutes.
  • Finally, add basil and vegan parmesan. Remove sauce from heat, puree until smooth. Toss your pasta with the sauce and top with extra basil and vegan parmesan. Enjoy!
Vegan Pasta with Creamy Tomato Basil Sauce

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