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.

Ingredients

  • 1 box (16oz) 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 Cashewmilk Yogurt
  • 1/2 cup fresh basil, minced
  • 1 cup Forager Project Vegan Parmesan, look for this at your local health food store
  • Extra basil and Forager Project 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 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 Forager Project 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

Newsletter

Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend



Vegan Raspberry Breakfast Tarts

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will...
Read More

Vegan Double Chocolate Mini Muffins

Tiny delights that are easy to take on the go and just the right size for your little (or big)...
Read More

Vegan Raspberry Sweet Rolls

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be...
Read More

Vegan Tahini Yogurt Pasta Salad

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt...
Read More

Blueberry Pie Yogurt Parfait Recipe

These decadent 7-ingredient Blueberry Parfaits are vegan & can be made in 20 minutes! With layers of homemade blueberry pie...
Read More

Vegan Cobb Salad with Yogurt Ranch Dressing

This vegan cobb salad is crunchy, filling, and easy to make! Fresh veggies like romaine lettuce, corn, tomatoes, red onion,...
Read More

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan & gluten-free breakfast recipe filled with probiotics thanks to our...
Read More

Vegan Summer Pizza with Pesto Yogurt Sauce

Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
Read More

Creamy Vegan Dill Aioli

A tasty way to add some spring to your summer, this super simple vegan dill aioli is light, creamy, and...
Read More

Vegan Nachos with Jackfruit

Loaded with a spicy jackfruit and topped with a creamy queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these...
Read More

Find Forager Project near