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Super simple and delicious easy creamy vegan pasta that’s made with NO cashews, ready in about 20 minutes, creamy but NOT heavy, and perfect for a quick weeknight family dinner
For a while now, I have wanted to come up with a creamy vegan pasta recipe that did not require any cashews. As much as I love good a cashew based sauce (this one right here is my favorite!), I don’t always have the time to boil the cashews and then deal with washing the blender. Time and place, but not on those nights where I need something quick!
The first time I tried out the recipe for this easy creamy vegan pasta, we were blown away! Not only was it super to easy to make, but the taste was so delicious and even my toddler cleaned her plate. Success!
This sauce is creamy and rich, but it’s not heavy, which is my favorite part! It’s light enough to make the perfect summer pasta dish and all the flavors pair so well together. It’s savory, garlicky, comforting, slightly sweet, creamy but light and all around incredibly delicious. It’s also oil-free!
To make this easy creamy vegan pasta sauce, you’ll need just a handful of ingredients, one large pan to cook the sauce in and a large pot to boil the pasta! Let’s get to it.
Ingredients
Sweet Onion
Fresh Minced Garlic
Veggie Broth- for oil-free, or feel free to use a couple tbsp of oil.
Canned Whole Peeled San Marzano Tomatoes- Please don’t substitute! San Marzano are simply the best tomatoes.
Canned Full-Fat Coconut Milk
Nutritional Yeast
Italian Seasoning
Fresh Basil
Salt and Pepper
How to Make Easy Creamy Vegan Pasta
Add a couple splashes of veggie broth (or a couple tbsp of oil) to a large pan and turn the heat to medium-low. Add the chopped sweet onion and saute for about 5-7 minutes.
Next, add the fresh chopped garlic and saute for another 2 minutes. Add a little more broth if needed.
Next, add your San Marzano tomatoes to the pan, but only the tomatoes, do not add the liquid from the can!
Simply grab each tomato by hand and then squeeze (to break it up) over the pan. Do this for all the tomatoes in the can and then set the liquid aside.Use a wooden spoon to break up the rest of the tomatoes if needed.
Be careful when squeezing the tomatoes, it can get a little messy!
After you add the tomatoes to the pan, add your chopped basil and then let this gently simmer over low heat for about 6-8 minutes, stirring occasionally.
Then, add in your coconut milk and gently simmer again over low heat for another 5-7 minutes, stirring occasionally until thickened. Make sure to not overcook, you don’t want to cook out too much of the liquid.
Add all your seasonings (nutritional yeast, Italian seasoning, salt and pepper), taste test and serve with 8 oz of pasta. Enjoy!
PIN IT for later!
More Vegan Pasta Recipes
Creamy Vegan Taco Pasta [Oil-Free]
Easy Vegan Creamy Walnut Pasta [Oil-Free]
Vegan Cashew Alfredo Sauce [GF, Oil-Free]
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Easy Creamy Vegan Pasta (NO Cashews!)
Ingredients
- a couple splashes veggie broth or 2 tbsp oil
- 1/2 cup chopped sweet onion
- 2 tsp fresh minced garlic or about 2 cloves
- 1 (28 ounce) can whole peeled San Marzano tomatoes I use and recommend Cento
- 1/2 cup canned full-fat coconut milk use the thick cream on top
- a handful of fresh chopped basil
- 1 tbsp nutritional yeast
- 1 tsp Italian seasoning
- 1/4 tsp salt, plus more to taste
- pepper to taste
- 8 oz pasta of choice
Instructions
- Add a couple splashes of veggie broth (or a couple tbsp of oil) to a large pan and turn the heat to medium-low. Add the chopped sweet onion and saute for about 5-7 minutes. Then, add the fresh chopped garlic and saute for another 2 minutes. Add a little more broth if needed.
- Next, add your San Marzano tomatoes to the pan, but only the tomatoes, do not add the liquid from the can! Simply grab each tomato by hand and then squeeze (to break it up) over the pan. Do this for all the tomatoes in the can and then set the liquid aside. Use a wooden spoon to break up the rest of the tomatoes if needed. Be careful when squeezing the tomatoes, it can get a little messy!
- After you add the tomatoes to the pan, add your chopped basil and then let this gently simmer over low heat for about 6-8 minutes, stirring occasionally.
- Then, add in your coconut milk (use the thick cream from the can) and gently simmer again over low heat for about 5-7 minutes, stirring occasionally until thickened. Make sure to not overcook, you don't want to cook out too much of the liquid.
- Add all your seasonings (nutritional yeast, Italian seasoning, salt and pepper), taste test and serve with 8 oz of pasta. Enjoy!
This pasta dish is sooo creamy and delicious!! I will definitely add this into our rotation. Very easy to make as well!
Yay thanks Ashley! So glad you enjoyed it 🙂