Craving comfort food with good for you ingredients? Look no further! This pasta with roasted cherry tomato & cashew blush sauce is quick & easy to make, super creamy, and full of flavour.
This simple recipe starts by roasting cherry tomatoes and a clove of garlic with a drizzle of olive oil, rosemary, salt and pepper to really bring out the flavour of the tomatoes. YUM. (Can we just take a moment to appreciate how beautiful these roasted cherry tomatoes are looking!?)
The roasted tomatoes and garlic (plus all of the delicious drippings on the baking tray) then get blended up with soaked cashews, low-sodium vegetable broth, fresh basil, nutritional yeast and lemon juice for a deliciously creamy and tangy pasta sauce. So simple, yet so satisfying!
Stir the sauce through your favourite pasta and you’ve got yourself a meal! I love this pasta with fresh basil and cracked black pepper on top. If you’re looking to sneak in some extra veggies though, this would be amazing with sautéed mushrooms, spinach, broccolini or more cherry tomatoes!
Pasta with Roasted Cherry Tomato & Cashew Blush Sauce
Craving comfort food with good for you ingredients? Look no further! This plant-based blush sauce is quick & easy to make, super creamy thanks to the blended cashews, and full of flavour thanks to the roasted cherry tomatoes. If you're looking to sneak in some extra veggies, this pasta would be amazing with sautéed mushrooms, spinach, broccolini or more cherry tomatoes. Enjoy!
- 2 cups cherry tomatoes
- 1 clove of garlic, with skin on
- 1 Tbsp olive oil
- 1/2 tsp salt, divided
- 1/4 tsp rosemary
- 1/2 cup raw unsalted cashews (soaked in boiling water for 15 minutes to soften, then drained)
- 3/4 cup low-sodium vegetable broth
- 3 large fresh basil leaves (plus more for garnish)
- 1/2 Tbsp nutritional yeast
- 1/2 Tbsp lemon juice
- 4 servings pasta of choice (use gluten-free pasta to make this dish gluten-free)
- ground black pepper, to taste
Preheat oven to 200C(400F). Add 2 cups cherry tomatoes and one clove of garlic with skin to a baking tray with edges. Drizzle with 1 Tbsp of olive oil, 1/4 tsp salt, 1/4 tsp dried rosemary and a sprinkle of ground black pepper. Bake for 25 minutes, or until tomatoes are blistered.
Start boiling your pasta in the last 10 minutes the tomatoes are in the oven.
Once tomatoes are out of the oven, add the roasted tomatoes, roasted garlic clove (with skin carefully peeled off first) and all of the drippings from the tray to a blender. Add 1/2 cup soaked and drained cashews, 3/4 cup low-sodium vegetable broth, 3 large leaves of fresh basil, 1/2 Tbsp nutritional yeast and 1/2 Tbsp lemon juice. Blend for one minute or until smooth and creamy sauce forms.
Drain the pasta (do not rinse) and return to pot off heat. Pour sauce onto the hot pasta and stir through to warm up the sauce. Serve immediately.
- Nutritional information is approximate, and was calculated using 1.5 cups cooked brown rice penne per serving.
Did you enjoy this recipe? Comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!
Other pasta recipes to try next: Vegan Autumn Lasagna with Tofu Ricotta & Pumpkin Cashew Cream , Lemony Pea & Arugula Pasta (V, GF option) !