Vegan Creamy Tomato Basil Pasta Easy and Delicious Recipe

Are you ready to whip up a tangy and creamy delight? This Vegan Creamy Tomato Basil Pasta is easy to make and packed with flavor. With simple ingredients like cherry tomatoes, coconut milk, and fresh basil, you can create a dish that will impress everyone at your table. Whether you're a seasoned chef or a beginner, this recipe makes cooking fun. Let’s dive into the creamy goodness together!

Ingredients

To make Vegan Creamy Tomato Basil Pasta, you will need simple and fresh ingredients. Here’s what you need:

- 12 oz penne pasta (or pasta of your choice)

- 2 cups cherry tomatoes, halved

- 1 cup canned coconut milk

- 1/2 cup raw cashews (soaked in water for at least 4 hours)

- 1/4 cup nutritional yeast

- 1/4 cup fresh basil leaves, chopped

- 3 cloves garlic, minced

- 1 tablespoon olive oil

- Salt and pepper to taste

- Fresh basil leaves for garnish

This blend of ingredients brings together a rich and creamy flavor. The cherry tomatoes add sweetness, while the coconut milk and cashews create a smooth sauce. Nutritional yeast gives a cheesy taste without using dairy. Fresh basil adds a bright, herbal note that ties everything together.

Gather these ingredients, and you are ready to create a dish that delights everyone.

Step-by-Step Instructions

Cooking the Pasta

Start by boiling salted water in a large pot. Use about one tablespoon of salt for flavor. Once the water boils, add 12 oz of penne pasta. Cook it according to the package instructions. Aim for al dente, which usually takes about 8-10 minutes. Test a piece to check the texture. Drain the pasta and set it aside.

Making the Cashew Cream

You need to soak 1/2 cup of raw cashews for at least 4 hours. After soaking, drain the cashews well. Place them in a blender. Add in 1 cup of canned coconut milk and 1/4 cup of nutritional yeast. Season with a pinch of salt. Blend until smooth and creamy. This makes a rich base for your sauce.

Sautéing Garlic and Tomatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 3 cloves of minced garlic. Sauté for about 1 minute until you smell the garlic. Then, add 2 cups of halved cherry tomatoes. Cook these for about 5-7 minutes. Stir occasionally until the tomatoes soften and release their juices.

Combining Ingredients

Lower the heat and pour the cashew cream into the skillet with the tomatoes. Stir well to mix everything together. Let it simmer for about 3-4 minutes. This step enhances the flavors and creates a nice blend. Next, add the cooked pasta to the skillet. Toss the pasta until it is well coated with the creamy tomato sauce.

Final Touches

Now, add 1/4 cup of chopped fresh basil to the pasta. Mix it in well. Taste the dish and adjust the salt and pepper as needed. You want a balance of flavors. Serve the pasta warm, and garnish with extra fresh basil leaves for a nice touch. Enjoy your meal!

Tips & Tricks

Achieving the Perfect Creamy Texture

Soaking cashews is key for a smooth sauce. I let my cashews soak for at least four hours. This softens them and helps create that creamy texture. After soaking, drain the cashews. Then, blend them with coconut milk and a pinch of salt. A high-speed blender makes this step easy. It gives you a velvety sauce that coats the pasta perfectly.

Flavor Enhancements

Adding spices can really boost the flavor. I love to sprinkle in a little red pepper flakes for heat. You might also try a pinch of oregano or thyme. Fresh basil is the best choice for this dish. It has a bright taste compared to dried basil. Always chop the basil leaves right before using. This keeps their flavor fresh and fragrant.

Cooking Techniques

Sautéing garlic properly sets the stage for great flavor. Heat olive oil in your skillet over medium heat. Add minced garlic and cook for just one minute. Watch it closely; you don’t want it to burn. When cooking the pasta, aim for al dente. This means it will be firm to the bite. Follow the package instructions, but check a minute or two early. Al dente pasta holds up better in the sauce, making every bite delicious.

Variations

Gluten-Free Alternatives

You can easily make this dish gluten-free. Simply swap out regular pasta for gluten-free pasta. There are many great options like rice, quinoa, or chickpea pasta. These alternatives work well and still taste great.

Additional Veggies

Want to add more veggies? Consider tossing in some fresh spinach or zucchini. You can add spinach right at the end to wilt it. For zucchini, slice it thin and sauté it with the tomatoes. This adds color and nutrients to your meal.

Protein Boosters

For extra protein, think about adding lentils or chickpeas. Cooked lentils mix well with the sauce, giving it a hearty feel. Chickpeas can be tossed in right before serving for a nice crunch. Both options make your dish more filling and nutritious.

Storage Info

Storing Leftovers

To store leftovers, place the pasta in an airtight container. Make sure it cools down before sealing. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to enjoy it later, avoid mixing in fresh basil until you're ready to eat.

Reheating Techniques

When it's time to reheat, the best method is on the stove. Heat a pan over medium-low heat. Add a splash of water or vegetable broth to keep it moist. Stir gently until warmed through. You can also use the microwave, but be careful not to overheat it. Stir halfway through to ensure even warming.

Freezing Options

If you want to freeze this dish, let it cool completely first. Portion it into freezer-safe containers. It will last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove with a bit of liquid for the best texture.

FAQs

What can I substitute for cashews?

You can use sunflower seeds as a great substitute for cashews. They blend well and give a similar creamy texture. Soak them in water for a few hours before blending. Silken tofu also works well. It adds creaminess without nuts.

How do I make this recipe nut-free?

To make this recipe nut-free, use sunflower seeds or silken tofu instead of cashews. Both options create a smooth sauce. Just remember to soak sunflower seeds for the best results.

Can I use fresh tomatoes instead of cherry tomatoes?

Yes, you can use fresh tomatoes! Just chop them up and use about four medium tomatoes. Cook them until they soften, just like the cherry tomatoes. This adds a fresh, vibrant flavor to your dish.

How long does this pasta stay fresh in the fridge?

This pasta stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container. Make sure to let it cool before putting it in the fridge to avoid sogginess.

Can this recipe be made ahead of time?

Yes, you can make this recipe ahead of time! Prepare the pasta and sauce, then store them separately. When you are ready to eat, simply combine and heat. This makes meal prep easy and saves you time!

This recipe blends simple ingredients to create a creamy pasta dish. You start with penne, fresh tomatoes, and a cashew cream that adds rich flavor. Follow the steps to sauté, mix, and enhance the taste with herbs. You can also try different veggies and proteins for a twist. Store leftovers easily, and enjoy them later. With practice, you’ll master the cooking techniques and develop your variations. Cooking can be fun, healthy, and rewarding. Dive into this delicious journey and share your tasty results!