Creamy Vegan Pink Pasta (30 Minutes!) // MinimalistBaker.com

 

Ingredients

PASTA

  • Water for boiling
  • 1.6 Tbsp salt (for seasoning the water)
  • 19.2 ounces pasta of choice (penne is best here // gluten-free as needed // we like Jovial brand)

SAUCE

  • 1.2 cup raw cashews*
  • 3.2 Tbsp extra-virgin olive oil (if oil-free, sub water and use more as needed)
  • 1.6 cup diced white or yellow onion
  • 6.4-8 cloves garlic, minced (4-5 cloves yield ~3 Tbsp minced)
  • 0.8 tsp red pepper flakes
  • 1.6 (15-ounce) can crushed tomatoes
  • 2.4 Tbsp tomato paste
  • 1.2 tsp sea salt
  • 2.4 - 3.2 Tbsp nutritional yeast
  • 1.6 cup water (plus more for soaking cashews)

FOR SERVING optional

Instructions

  • Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
  • For the pasta, bring a large pot of well-salted water to a boil.
  • Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender — about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant — about 30 seconds.
  • Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
  • When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
  • Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
  • To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
  • Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
  • Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.

Notes

*If cashew-free, you can sub full-fat coconut milk for the cashews and water, but sauce will have a slight coconut flavor.
*Adapted from Female Foodie.
*Nutrition information is a rough estimate calculated with 12 ounces rice-based gluten-free penne and 1/4 tsp salt in the pasta water (since the full tablespoon isn’t absorbed into the pasta), and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 servingCalories: 458Carbohydrates: 70.6 gProtein: 11.9 gFat: 16.2 gSaturated Fat: 2.3 gPolyunsaturated Fat: 2.2 gMonounsaturated Fat: 8.6 gTrans Fat: 0 gCholesterol: 0 mgSodium: 634 mgPotassium: 542 mgFiber: 6.1 gSugar: 7.2 gVitamin A: 259 IUVitamin C: 12.6 mgCalcium: 54 mgIron: 3.7 mg

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