The Ultimate Vegan Creamy Tomato Pasta with Fresh Spinach and Basil

This is the ultimate because it delivers that rich, velvety, decadent creaminess without a drop of dairy. The secret? A silky-smooth cashew cream that emulsifies with the tomatoes to create a luscious sauce that clings perfectly to every piece of pasta. It’s quick, deeply flavorful, and packed with vibrant greens.

Yield: 4 generous servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

For the Creamy Cashew Base

• 1 cup (150g) raw cashews (soaked in boiling water for 15 minutes, or overnight in cold water)

• 1 cup (240ml) water (fresh, for blending)

• 2 tbsp nutritional yeast (adds a cheesy, savory depth – optional but highly recommended)

For the Sauce

• 2 tbsp extra virgin olive oil

• 1 large yellow onion, finely diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste (crucial for deep, concentrated umami)

• 1 can (28 oz / 800g) crushed tomatoes (or high-quality passata)

• 1 tsp dried oregano

• ½ tsp red pepper flakes (adjust to your heat preference)

• 1 tsp fine sea salt (plus more to taste)

• ½ tsp black pepper

For the Pasta & Greens

• 1 lb (450g) dried pasta (rigatoni, penne, or fusilli work best to catch the sauce)

• 5 oz (140g) fresh spinach (about 5 big handfuls)

• 1 cup (packed) fresh basil leaves, roughly chopped (plus extra for garnish)

Instructions

1. Prep the Cashew Cream

• Drain your soaked cashews and place them in a high-speed blender with 1 cup of fresh water and the nutritional yeast.

• Blend on high for 2 full minutes until completely silky and smooth. Stop and scrape down the sides if needed. Set aside. (If you don't have a high-speed blender, soak the cashews for 4+ hours to ensure they blend perfectly.)

2. Start the Pasta

• Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente.

• Crucial step: Right before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.

3. Build the Flavor Base

• While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

• Add the diced onion and cook for 5–6 minutes, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

• Push the onions to the side, add the tomato paste to the hot center of the pan, and sauté it for 2–3 minutes, stirring constantly. It should darken slightly and smell intensely sweet—this blooming process is the key to a rich sauce.

4. Create the Sauce

• Pour in the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Stir to combine.

• Bring the sauce to a gentle simmer and let it cook for 5–7 minutes to meld the flavors.

5. Make it Creamy (The Magic Moment)

• Reduce the heat to LOW. Pour your blended cashew cream into the tomato sauce, whisking constantly until fully incorporated.

• Pro-tip: Do not let the sauce boil vigorously after adding the cashew cream, as high heat can make the nuts turn grainy. Keep it at a gentle warmth.

• Taste the sauce and adjust salt/pepper as needed.

6. Wilt the Greens

• Add the fresh spinach to the sauce, a handful at a time. Stir gently until it wilts down into the creamy sauce (this will take about 2–3 minutes).

• Fold in the chopped fresh basil, reserving a little for the top.

7. Combine and Serve

• Add the cooked, drained pasta to the skillet with the sauce.

• Toss everything together over low heat. Add splashes of your reserved starchy pasta water a little at a time until the sauce loosens up and becomes glossy, perfectly coating every piece of pasta.

• Serve immediately, garnished with the extra fresh basil and a crack of black pepper.

Pro-Tips for the "Ultimate" Result:

• The pasta water is non-negotiable: The starches in the water bind the creamy tomato sauce to the pasta, preventing it from separating and giving you that restaurant-quality sheen.

• Swap the cream base: If you don't have cashews, you can use 1 can (13.5 oz) of full-fat coconut cream instead. Stir it in at the end—just know it will have a slight coconut flavor (which pairs beautifully with tomatoes!).

• Add protein: Toss in a can of drained chickpeas or some vegan sausage crumbles when you add the spinach for a heartier meal.

• Storage: This keeps well in the fridge for 3 days. Reheat gently with a splash of water or plant-based milk to bring the creaminess back.