20-Minute Creamy Vegan Tomato Pasta (Cashew-Free)

Time: 20 Minutes Yield: 4 servings

Get ready for a rich, luscious pasta dish that tastes like it simmered all day—but is ready in just 20 minutes! This Creamy Vegan Tomato Pasta (Cashew-Free) uses a surprising secret ingredient to achieve its decadent texture: white beans! Blended cannellini beans create an unbelievably velvety, dairy-free sauce that coats every strand of pasta. Infused with bright tomatoes, fragrant garlic, and fresh basil, it’s the ultimate cozy, satisfying, and quick weeknight dinner.

Why You’ll Love This Recipe

• 20-Minute Dinner Dash: Get a gourmet-tasting, creamy pasta on the table faster than takeout.
• Cashew-Free Creaminess: White beans create a rich, thick, and velvety sauce without any nuts.
• One-Pot (Almost!): The sauce comes together while the pasta cooks, minimizing cleanup.
• Ultimate Comfort Food: A classic pasta dish transformed into a wholesome, plant-based dream.

Ingredients You’ll Need

For the Pasta:

• 8 oz (225g) spaghetti, linguine, or fettuccine (use gluten-free if needed)

For the Creamy Tomato Sauce:

• 1 tbsp (15ml) olive oil
• 4 cloves garlic, minced
• 1 can (28 oz / 794g) crushed tomatoes (or diced tomatoes, blended smooth)
• 1 can (15 oz / 425g) cannellini beans, rinsed and drained
• 1/2 cup (120ml) vegetable broth or pasta water
• 1 tbsp (15g) nutritional yeast (optional, for savory depth)
• 1 tsp (5g) dried oregano
• 1/2 tsp (2.5g) red pepper flakes (optional, for a kick)
• Salt and black pepper to taste
• 1/4 cup (10g) fresh basil leaves, chopped (for garnish and flavor)

Step-by-Step Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. Sauté Garlic: While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
3. Blend Creamy Base: In a blender, combine the rinsed and drained cannellini beans, crushed tomatoes, vegetable broth, nutritional yeast (if using), and dried oregano. Blend until completely smooth and creamy.
4. Simmer Sauce: Pour the blended tomato-bean mixture into the skillet with the garlic. Bring the sauce to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. If the sauce is too thick, add a splash of the reserved pasta water.
5. Combine & Serve: Add the cooked and drained spaghetti to the creamy tomato sauce in the skillet. Toss well to ensure the pasta is fully coated. Season generously with salt and black pepper to taste. Remove from heat and stir in the fresh chopped basil. Serve immediately.

Serving and Storage Tips

• Serving: Serve hot, garnished with extra fresh basil and a sprinkle of vegan Parmesan cheese. A side salad pairs beautifully.
• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon chilling.
• Reheating: Reheat gently on the stovetop over low heat, adding 1-2 tablespoons of extra pasta water or vegetable broth to loosen the sauce and restore its creaminess.

Helpful Tips

1. Good Quality Tomatoes: Using high-quality crushed tomatoes (like San Marzano style) will make a noticeable difference in the depth of flavor of the sauce.
2. Blend Until Smooth: Ensure the white beans are completely blended into the sauce for that ultimate velvety texture. No chunks allowed!
3. Pasta Water is Gold: The starchy reserved pasta water is your best friend for achieving the perfect sauce consistency and helping it cling to the pasta.
4. Fresh Basil Finish: Stirring in fresh basil at the very end (off the heat) preserves its bright color and delicate flavor, making the dish sing.

Frequently Asked Questions (FAQ)

Q: Can I use different beans? A: Cannellini beans are ideal for their neutral flavor and creamy texture. Great Northern beans would be a good substitute.

Q: Is this recipe gluten-free? A: It can be! Simply use certified gluten-free pasta, and the rest of the ingredients are naturally GF.

Q: What if I don’t have fresh basil? A: You can use 1 teaspoon of dried basil, but add it with the oregano in Step 3 for the flavors to meld while simmering. Fresh is highly recommended!

Q: Can I add extra vegetables? A: Yes! Sauté chopped onions or bell peppers with the garlic in Step 2, or stir in a handful of baby spinach at the very end.

Conclusion

This 20-Minute Creamy Vegan Tomato Pasta is a delicious revelation for quick weeknight meals. It proves that luxurious, dairy-free comfort food is entirely possible—and incredibly easy—without relying on cashews. Enjoy every velvety, tomato-rich bite!