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Creamy Vegan Tomato Penne

Creamy Vegan Tomato Penne
Creamy Vegan Tomato Penne
  • 1 box Banza penne
  • 1/2 cup raw cashews, soaked overnight
  • 1/2 cup vegetable broth
  • 1 28-ounce can peeled San Marzano tomatoes
  • 1/4 cup minced basil
  • 2 teaspoons chopped thyme
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1 small onion, diced small
  • 3 garlic cloves, minced
  1. Place soaked cashews and vegetable broth in a high-speed blender and blend on high for a few minutes, until creamy. Season with salt and pepper. If the "cream" is too think, add water 1 tbsp at a time until desired consistency is reached.
  2. Empty the can of tomatoes into a large mixing bowl, and crush them with your hands. Add the chopped basil, thyme, bay leaf, sugar, a few big pinches of salt, and a few grinds of ground pepper. Let it sit and marinate while you cook the other ingredients.
  3. Heat a large lidded pot over medium heat, once hot, add the onion and stir, cook until
  4. the onion is soft and translucent, about 5 minutes. Add the garlic and stir, cook for 1 minute. Then
  5. add the tomato sauce mixture, increase the heat and bring it to rolling simmer. Cover. turn the heat
  6. down to low, and let the sauce simmer for 20 minutes until the sauce has reduced and thickened a bit.
  7. While the sauce simmers, cook and drain pasta according to instructions.
  8. Remove from sauce from heat and the cooked pasta and stir in 1/2 cup of cashew cream.

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