Creamy Tomato Pasta Sauce without Cream
Comforting and easy to make, this creamy tomato pasta sauce without cream is so filling thanks to a secret ingredient - white beans! This healthy vegan creamy tomato pasta recipe is ready in just 15 minutes and is perfect for weeknight dinners.
Servings 4
Calories 426kcal
Cost $7.90 recipe/$1.98 Serving
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1/2 tbsp. olive oil
- 28 oz. diced tomatoes
- 1/2 cup raw cashews, soaked
- 1 can white beans
- 1 tbsp balsamic vinegar
- 2 tsp Italian seasoning
- 1.5 tsp sea salt
- 1 tsp garlic powder
- 8 oz. lentil pasta or chickpea pasta or gluten free pasta of choice
Instructions
- Bring a large pot of water to a boil.
- While water is coming up to a boil, chop the onion and slice the garlic.
- Place a small skillet over medium heat to preheat.
- Add cashews to a bowl or glass and bring water to a boil in an electric kettle or plan on getting about 1 cup of boiling water from the pot when it comes up to a boil before adding the pasta.
- Once skillet is preheated, add the onion and cook 2-3 minutes. After 2-3 minutes, add the sliced garlic and turn down to medium low heat and cook 1-2 more minutes then turn off the pan.
- Pour boiling water over the cashews, allow the cashews to soak for 5 minutes.
- Add pasta to boiling water.
- Rinse and drain the white beans and open the can of tomatoes.
- After 5 minutes of soaking drain the cashews and add the tomatoes, cashews, white beans, balsamic vinegar, italian seasoning, salt and garlic powder to the blender. Blend 1 minute until smooth.
- Before draining the pasta, take 1/2 cup to 1 cup of the water. Once pasta is done cooking, drain the pasta.
- Pour the sauce over the pasta. Stir well. If needed add 2-3 tablespoons of cooking liquid at a time to the pasta until it is the consistency you are looking for.
Notes
Top tips
- In a rush? Omit the onions and garlic from the sauce.
- Note: If you are using a bullet style blender, you will likely need to make this sauce in batches, even with the largest blender cup.
- Make ahead tips: You can make the sauce up to 5 days in advance so all you have to do is cook the pasta and pour the sauce over.
- For a slightly thinner sauce: before draining the pasta, reserve 1 cup cooking liquid. Stir the cooking liquid into the pasta sauce 2-3 tablespoons at a time until you reach desired consistency.
- More veggies: Sauteed zucchini, yellow squash or bell peppers, fresh or frozen spinach or kale, chopped fresh tomatoes (added at the end).
- Spice: You can add a pinch or two of crushed red pepper flakes.
- Fresh herbs: if you have fresh herbs on hand, sprinkle in some fresh basil or Italian parsley at the end.
- Deepen the tomato flavor: Add a tablespoon of tomato paste to the sauce or add chopped sundried tomatoes (in oil, drained) at the end.
- Hemp hearts (no soaking required)
- Raw sunflower seeds (need soaking)
- Tahini – use ¼ cup to replace the cashews in this recipe.
- Avocado
- Another can of white beans (drained)
- Canned coconut milk (or coconut cream) - refrigerate the canned coconut milk and scoop off the solid portion (discard the water) or use 1/2 cup coconut cream.
- Fridge: 4 days in an airtight container.
- Freezer: Freeze for up to 3 months in a freezer safe bag.
- Stove – reheat over medium low heat covered, adding 2-3 tablespoons of water, broth or dairy free milk as needed to thin out the sauce.
- Microwave – reheat 1:30 -2 minutes, stirring halfway through. You may need to add 2-3 tablespoons of water, broth or dairy free milk to thin out the sauce at the halfway point.
Nutrition
Calories: 426kcal | Carbohydrates: 65g | Protein: 25g | Fat: 12g | Fiber: 15g | Sugar: 13g