Vegan Creamy Tomato Pasta with Spinach and Basil Recipe

When it comes to comfort food, few dishes rival a bowl of creamy tomato pasta. This Vegan Creamy Tomato Pasta with Spinach and Basil takes the classic to a whole new level. It’s luscious, flavorful, and completely plant-based. The recipe uses cashews to create a silky, dairy-free creaminess that pairs perfectly with the rich tomato sauce. Toss in some fresh spinach and aromatic basil for a nutritious twist, and you’ve got yourself a quick and satisfying meal ready in under 30 minutes. Perfect for weeknight dinners or a cozy meal with loved ones!

Ingredients

For the Creamy Tomato Sauce:

• 1 tablespoon olive oil (optional, can use water for oil-free cooking)
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1 cup canned coconut milk or cashew cream (see below for how to make cashew cream)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for spice)
• Salt and pepper to taste

For the Pasta:

• 12 oz pasta of your choice (penne, spaghetti, or fusilli work well)
• 3 cups fresh spinach, roughly chopped
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)

For the Cashew Cream (if not using coconut milk):

• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 1/2 cup water

Instructions

Step 1: Prepare the Pasta

1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the rest. Set the pasta aside.

Step 2: Make the Cashew Cream (if using)

1. While the pasta cooks, drain the soaked cashews.
2. Blend the cashews with 1/2 cup of water in a blender or food processor until smooth and creamy. Set aside.

Step 3: Cook the Base of the Sauce

1. Heat olive oil in a large skillet or saucepan over medium heat. If avoiding oil, use a splash of water instead.
2. Add the minced garlic and chopped onion. Sauté for 3–4 minutes until fragrant and softened.

Step 4: Build the Tomato Sauce

1. Add the tomato paste, stirring it into the garlic and onion mixture until it darkens in color (about 1–2 minutes).
2. Pour in the crushed tomatoes, coconut milk (or prepared cashew cream), oregano, smoked paprika, and red pepper flakes. Stir well.
3. Simmer the sauce for 8–10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.

Step 5: Add Spinach and Basil

1. Stir in the fresh spinach and basil leaves, letting them wilt into the sauce (about 2–3 minutes).
2. If the sauce seems too thick, add a splash of reserved pasta water to adjust the consistency.

Step 6: Combine Pasta with Sauce

1. Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
2. If needed, add a bit more of the reserved pasta water to ensure the pasta is fully coated and creamy.

Step 7: Serve and Garnish

1. Serve the pasta hot, garnished with additional fresh basil leaves.
2. For extra flavor, sprinkle some nutritional yeast or vegan parmesan on top.

Serving and Storage Tips

• Serving: Pair this pasta with a side salad or some garlic bread for a complete meal. A glass of chilled white wine or sparkling water with lemon enhances the dining experience.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant milk to maintain creaminess.
• Freezing: The sauce (without the pasta) freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Helpful Notes

• Nut-Free Option: If you’re allergic to nuts, use coconut milk instead of cashew cream for a similar creamy texture.
• Oil-Free Option: Skip the olive oil and sauté the garlic and onion with a splash of water or vegetable broth.
• Pasta Choices: Gluten-free pasta, whole wheat pasta, or even zucchini noodles work wonderfully with this sauce.
• Add Protein: For a protein boost, add pan-fried tofu, tempeh, or a handful of chickpeas to the dish.

Tips from Well-Known Chefs

• Chef Chloe Coscarelli: “Add a splash of balsamic vinegar or a pinch of sugar to your tomato sauce to balance the acidity of the tomatoes.”
• Chef Isa Chandra Moskowitz: “Toast the garlic slightly before adding the onions for a deeper flavor.”
• Chef Angela Liddon: “For an extra creamy sauce, blend some of the cooked pasta water into the cashew cream or sauce base.”

Frequently Asked Questions

1. Can I use fresh tomatoes instead of canned?
   Yes! Use about 5–6 fresh tomatoes, finely chopped or blended. Cook them down longer to achieve the same consistency as canned.
2. Is this recipe gluten-free?
   Use gluten-free pasta to make the dish suitable for gluten-free diets.
3. Can I make this ahead of time?
   Yes, you can prepare the sauce a day in advance and refrigerate it. Cook the pasta fresh when ready to serve.
4. What can I substitute for spinach?
   Kale or arugula works well. Just be sure to chop them finely.
5. How do I prevent the sauce from separating?
   Simmer the sauce gently and avoid boiling after adding the cashew cream or coconut milk.
6. What other herbs can I use?
   Try parsley, thyme, or a pinch of rosemary for a different flavor profile.
7. Can I use store-bought vegan cream?
   Absolutely! Store-bought vegan creams or yogurt work as a quick substitute for cashew cream.
8. How do I make this spicier?
   Add more red pepper flakes or a dash of hot sauce to the sauce.
9. Can I add roasted vegetables?
   Definitely! Roasted zucchini, bell peppers, or mushrooms make great additions.
10. What if I don’t have nutritional yeast?
    Omit it, or use vegan parmesan as a topping instead.