Roasted Cherry Tomato Pasta with Garlic Cashew Cream Sauce

Who’s ready for pasta? The sweet flavor of cherry tomatoes and the cheesy back notes of nutritional yeast make this my current go-to pasta sauce and it’s super quick to make. You’re sure to enjoy this one.

Not only is this sauce great for pasta, but it makes an awesome dipping sauce and salad dressing too. You’ll just need to add a little more water to loosen up the consistency. And did I mention that it keeps in the fridge for three to four days and freezes well too? That said, it never makes it to the freezer in my house, as its gobbled up far too quickly.

Cherry Tomatoes

What you’ll need: (serves 4)

  • 5.3oz (150g) cherry tomatoes
  • 1 and 1/2 tablespoons of oil (I used sunflower)
  • 1 onion, finely diced
  • 6 cloves of garlic
  • 1/2 cup of cashews, soaked overnight
  • 1/4 cup of fresh basil leaves
  • 1 tablespoon of Nutritional Yeast
  • A pinch of salt to taste
  • 2 cups of water

Pasta Sauce

Method:

  1. Preheat the oven to 355°F (180°C). Cut the tops off the garlic cloves, place them in some foil, and drizzle with a little oil. Bring the foil up around them creating a little pouch, so air can circulate inside. Cook in the oven for about 30 minutes or until soft. Remove and allow to cool.
  2. Place the tomatoes on a baking tray and cover in some of the oil, gently move them around to coat them evenly with the oil. Bake for about 30 minutes, they should be a little golden on the outside, but not black.
  3. While the garlic and tomatoes are roasting, heat the rest of the oil over a medium heat and add the onions. Sauté until translucent.
  4. When the garlic is cooked, and cool enough to touch, squeeze each clove into a food processor and add the tomatoes and onions, basil, cashews and nutritional yeast. Add one cup of water and pulse. Slowly add some of the second cup a little at a time until you reach your preferred consistency. Add salt to taste.
  5. Cook the pasta to the packet instructions, and strain when the pasta is still al dente, setting one cup of the pasta water aside. Place a pan over a medium heat on the stove and add the desired amount of sauce followed by the pasta. Heat through and add a little of the saved pasta water at a time to the pan to loosen the sauce to your desired consistency. Once the pasta is cooked, season to taste.

Share and enjoy!

If you try this dish at home, please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter. I’d love to see them!

Tanya x

Do you wish to transition to a vegan lifestyle in a safe and supportive environment?

Join V-TRIBE today.

Keep Informed

Join our mailing list to receive the free monthly Living Vegan newsletter, as well as two professional Dietitian Resources.

Join V-TRIBE

Our Purpose

Co-founded by Accredited Professional Nutritionist and Dietitian Yvonne O’Halloran, LivingVegan.com aims to provide a safe, informative space for anyone wishing to transition to and thrive on a vegan lifestyle. Aside from the proven health benefits, a whole-food plant-based diet has massive positive impacts for the environment and all the creatures we share our planet with. Our goal is to bring you news and resources that will dispel the myths associated with veganism and make the change second nature.

For Health, For Earth, For Compassion

Join V-TRIBE today
Join V-TRIBE