I’m not gonna lie—this Creamy Cashew Tomato Pasta is one of those recipes that makes me do a little happy dance in the kitchen.
It’s rich, saucy, and unbelievably creamy… without a drop of dairy.
Yep, you read that right! The secret? Cashews. Those little guys work some serious magic.
If you’re looking for a quick, cozy dinner that’s vegan, meal-prep friendly, and totally satisfying—pull up a seat, this one’s for you.
Try my Creamy Broccoli Pasta recipe.
Why You’ll Love This Recipe
→ Super Creamy (No Cream Needed!) – Thanks to blended cashews, you get all the richness without any dairy. It’s silky, dreamy, and totally vegan.
→ Simple Ingredients, Big Flavor – Just a handful of pantry staples and fresh basics—nothing fancy, but it tastes like you spent hours on it.
→ Weeknight-Friendly – Ready in about 30 minutes, start to finish. Perfect when you want something delicious and low-effort.
→ Great for Meal Prep – It reheats like a champ, so go ahead and double the batch. Lunches just got way more exciting.
→ Customizable Heat – Want it mild? Skip the chili flakes. Craving a little kick? Add extra. You’re the boss here.
→ Impressively Vegan – Even your non-vegan friends will be asking for seconds. It’s that good.
Try my Lemon Avocado Pasta Bowl recipe.
What You’ll Need To Make
→ Raw Cashews: These little guys are the star of the show! Once boiled and blended, they turn into a silky-smooth cream that makes the sauce ultra-luxurious—without any dairy. Pure magic.
→ Tomato Paste + Diced Tomatoes: This duo brings the rich, tangy tomato base. The paste adds depth and that slow-cooked vibe, while the diced tomatoes keep it fresh and saucy.
→ Garlic & Onion: The dynamic duo that kicks off most good recipes. They build a flavorful base and make your kitchen smell like something amazing is about to happen (because it is).
→ Red Chili Flakes: Just a pinch gives the sauce a subtle kick. You can dial it up or down depending on your spice mood—totally flexible.
→ Fresh Basil: That final pop of freshness! Tear it up and toss it on just before serving. It adds brightness and makes the whole dish feel a bit fancy without any effort.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
1| Soften those cashews: Bring a small pot of water to a boil and toss in your cashews. Let them do a quick 5-minute power soak. Drain ’em, then blend with ½ cup (120ml) fresh water and ¼ tsp salt until you’ve got a smooth, creamy dream.
2| Get that pasta going: Cook your rigatoni in a big ol’ pot of salted water—but stop a few minutes before it hits full doneness (we’re talkin’ 2-3 minutes less than the box says). Before draining, scoop out about 1½ cups (360ml) of that liquid gold (aka pasta water)—you’ll need it later!
3| Make the saucy magic: In a large skillet, heat up 2 tablespoons of olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until it’s soft and smelling amazing. Add the garlic and cook for just a minute (don’t let it burn!). Stir in the tomato paste and let it sizzle for 2 minutes. Then add the canned tomatoes, red chili flakes, ½ tsp salt, and ½ cup (120ml) of that reserved pasta water. Let it simmer and bubble away for 10 minutes.
4| Bring it all together: Add your cooked pasta to the pan, pour in the luscious cashew cream, and splash in the rest of your pasta water. Give everything a good toss until it’s creamy, saucy, and completely irresistible.
5| Serve it up: Top with fresh torn basil and dig in! Bonus points if you twirl it like a pro.
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait—order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps & Creative Tweaks
1| Swap the Pasta: Not a rigatoni fan? Use penne, fusilli, or even spaghetti—any pasta shape that holds sauce well will work great here.
2| Nut-Free Option: Can’t do cashews? Try using sunflower seeds or silken tofu instead for a similar creamy effect. Still rich, still delicious!
3| Add Some Greens: Toss in a handful of spinach, kale, or arugula right at the end. They wilt beautifully and boost the nutrition without changing the flavor too much.
4| Pump Up the Protein: Want to bulk it up? Add in some cooked lentils, chickpeas, or pan-fried tofu. Makes it extra satisfying and still totally plant-based.
5| Spice It Up: Like it hot? Add more chili flakes or a dash of hot sauce to the sauce while it simmers. You’re the boss of the spice level here.
6| Tomato-Free Twist: Not in the mood for tomatoes? Swap the diced tomatoes and paste for roasted red peppers and a splash of veggie broth for a creamy red pepper sauce.
7| Herb Swaps: No basil? Try fresh parsley or a sprinkle of Italian seasoning. It’ll still bring that herby brightness to the dish.
Try my Lemon and Herb Salmon Pasta recipe.
Helpful Tips for Success
1| Soak or Boil Cashews: Boiling softens cashews fast (in just 5 mins!), but if you’ve got more time, soaking them in water for a few hours or overnight works too. Either way, the smoother the blend, the creamier the sauce!
2| Save That Pasta Water: Don’t forget to scoop out some pasta water before draining—it’s liquid gold! It helps thin out the sauce and makes everything cling to the pasta beautifully.
3| Blend Cashews Extra Smooth: Let the blender run for a solid minute or two until the cashew cream is super silky. No one wants a gritty sauce!
4| Let the Sauce Simmer: Give the tomato base time to cook down and deepen in flavor. That 10-minute simmer is where the magic happens.
5| Taste and Adjust: Before serving, give it a taste! Add a pinch more salt, a splash of pasta water, or an extra kick of chili flakes if it needs a little something.
6| Use a Big Pan for Mixing: When combining the pasta and sauce, a large skillet or pan helps everything coat evenly without spilling over the sides. No one likes cleaning up sauce splatter.
7| Leftovers? No Problem! This pasta stores like a champ. Just pop it in the fridge in an airtight container—it’ll keep for up to 4 days. Reheat with a splash of water to bring it back to life.
Try my Creamy Spinach and Artichoke Chicken Pasta recipe.
Serving Ideas
1| With Garlic Bread: Classic move. Crispy, garlicky, buttery bread on the side? Yes, please. Perfect for scooping up all that extra sauce.
2| Side Salad Situation: A simple green salad with a zesty vinaigrette balances out the creamy pasta. Try arugula, spinach, or mixed greens with lemon juice and olive oil.
3| Roasted Veggies: Add some color to the plate with roasted broccoli, zucchini, or brussels sprouts. Toss them in olive oil, salt, and pepper—easy and tasty.
4| A Glass of Wine (or Sparkling Water): If you’re feelin’ a little fancy, this pasta pairs beautifully with a glass of chilled white wine or even some sparkling water with lemon.
5| Top It Off: A sprinkle of nutritional yeast, vegan parm, or a dash of chili oil takes this to the next level. Don’t sleep on the toppings!
6| Make it a Bowl Meal: Serve it in a big cozy bowl and top with extras like crispy chickpeas, chopped fresh herbs, or a drizzle of cashew cream for that chef’s kiss finish.
Try my Creamy Lemon and Green Pea Pasta recipe.
Beverage Pairings 🍷🥤
Alcoholic Options:
1| Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness of the cashew cream beautifully. Super refreshing with the tomato-y vibes too.
2| Light Red Wine: If you’re more of a red drinker, go for something light like a Pinot Noir. It plays nice with tomatoes without overpowering the dish.
3| Rosé All Day: Rosé is that middle-ground hero—dry, a little fruity, and easy to sip. Perfect with pasta and good company.
4| A Classic Aperol Spritz: Feeling fancy? This light, citrusy cocktail is bubbly, slightly bitter, and makes any pasta dinner feel like a mini vacation.
Non-Alcoholic Options:
1| Sparkling Water with Lemon or Lime: Simple, crisp, and palate-cleansing. Add some fresh mint or cucumber slices if you’re feeling a little extra.
2| Iced Herbal Tea: Mint, hibiscus, or even a fruity rooibos tea—iced and lightly sweetened—pairs well with the creamy, savory pasta flavors.
3| Kombucha: That fizzy, tangy vibe of kombucha (especially something like ginger or citrus) complements the richness of the dish without being too sweet.
4| Fresh Lemonade: A classic. That balance of sweet and tart gives the whole meal a little zing. Bonus if you use sparkling lemonade!
Storage & Reheating Tips
→ Storing Leftovers: Pop any leftovers into an airtight container and keep it in the fridge. It’ll stay tasty for up to 4 days—easy lunch, sorted!
→ Freezing? Kinda Tricky: You can freeze it, but the texture might change a bit because of the cashew cream. If you do freeze, use a freezer-safe container and eat within a month. Reheat gently and stir well to bring it back to life.
→ Reheating on the Stove: Add a splash of water or plant milk to loosen up the sauce, then warm it over medium-low heat. Stir it often so it heats evenly and stays creamy.
→ Microwave Magic: Transfer to a microwave-safe bowl, add a tiny splash of water, cover loosely, and heat in 30-second bursts—stirring in between—until warmed through.
Pro Tip: Taste before serving again—sometimes leftovers just need a little salt or a squeeze of lemon to perk them back up.
Try my One Pot Spinach and Salmon Pasta recipe.
Final Thoughts
Alright, that’s the full scoop!
Creamy, comforting, and packed with flavor—this pasta never lets me down.
Whether you’re cooking for two or meal prepping for the week, it’s a win every time.
Don’t forget to hit it with some fresh basil on top (trust me, it makes a difference).
If you give it a go, let me know how it turns out—I love hearing your kitchen wins!
Recipe Card
Creamy Cashew Tomato Pasta
This pasta is smooth, saucy, and 100% dairy-free thanks to cashews 🙌🏼 Made with simple ingredients, it’s my go-to for quick vegan comfort food that hits the spot 💯
Ingredients
Instructions
-
Prepare the Cashew Cream:
Bring a small saucepan of water to a boil. Add the raw cashews and boil for 5 minutes to soften. Drain the cashews and transfer them to a blender with 4 fl oz. (120ml) of fresh water and ¼ teaspoon of salt. Blend until completely smooth and creamy. Set aside.
-
Cook the Pasta:
In a large pot of salted boiling water, cook the rigatoni until al dente—approximately 2 to 3 minutes less than the time indicated on the package. Reserve 12 fl oz. (360ml) of the pasta cooking water before draining.
-
Prepare the Sauce:
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning. Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to deepen in color. Add the canned diced tomatoes, red chili flakes, ½ teaspoon of salt, and 4 fl oz. (120ml) of the reserved pasta water. Stir to combine and let the sauce simmer gently for 10 minutes.
-
Combine Pasta and Sauce:
Add the cooked pasta to the skillet along with the prepared cashew cream and the remaining pasta water. Toss everything together until the pasta is evenly coated in the creamy tomato sauce and heated through.
-
Garnish and Serve:
Remove from heat, garnish with torn fresh basil leaves, and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 70g24%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
