Creamy Tomato and Basil Pasta (Dairy-Free)

A comforting and flavorful dairy-free pasta dish with a creamy tomato sauce, thanks to the magic of cashews! It's quick, easy, and perfect for a weeknight meal.

Prep Time

15 minutes

Total Time

40 minutes

Calories

695

Level

Easy

Yields

4 servings

Cost

£1.61

Season:

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Cuisine:

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Ingredients

Servings

1poundPasta(Your favorite shape - penne, rotini, or spaghetti work well.)

£0.75

1cupRaw Cashews(Soaked in hot water for at least 30 minutes, or boiled for 15 minutes, then drained.)

£2.50

28ounceCanned Crushed Tomatoes

£1.20

0.5cupVegetable Broth(Low sodium is preferred.)

£0.30

2tablespoonsNutritional Yeast(Adds a cheesy flavor.)

£0.40

3clovesGarlic(Minced)

£0.20

0.3cupFresh Basil(Chopped, plus extra for garnish.)

£0.75

2tablespoonsOlive Oil

£0.25

0.5teaspoonSalt(Or to taste.)

£0.01

0.3teaspoonBlack Pepper(Or to taste.)

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for a touch of heat.)

£0.05

Total Cost

£6.46

£1.61 per serving

The Method

1
Cook the pasta according to package directions until al dente. Drain and set aside.
2
While the pasta is cooking, prepare the cashew cream. Drain the soaked cashews and add them to a blender or food processor with the vegetable broth and nutritional yeast. Blend until completely smooth and creamy, adding more broth if needed to reach desired consistency.
3
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
4
Pour in the crushed tomatoes and cashew cream sauce into the skillet. Stir to combine and bring to a simmer. Season with salt and pepper to taste.
5
Reduce heat to low and let the sauce simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
6
Stir in the chopped fresh basil into the sauce.
7
Add the cooked pasta to the skillet with the sauce. Toss to coat well.
8
Serve immediately, garnished with extra fresh basil.

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My Notes

Nutrition Information

Nutrition per serving (340g)

695 kcal / 2908 kJ

Carbs

89g

34% of RDA

Fat

30g

43% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

680 mg

30% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, roast the garlic before adding it to the sauce. Wrap a whole head of garlic in foil with olive oil and bake at 400°F (200°C) for 45 minutes, or until soft. Squeeze out the roasted garlic cloves and mash before adding them to the sauce.

Add vegetables like spinach, zucchini, or mushrooms to the sauce for extra nutrients and flavor.

If you don't have nutritional yeast, you can omit it, but it adds a nice cheesy flavor.

Taste the sauce and adjust the seasonings to your liking. You may need to add more salt, pepper, or red pepper flakes.