10-Minute Creamy Tomato Pasta (That Actually Tastes Creamy)

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Real talk: I used to think vegan “creamy” pasta was an oxymoron. You know those recipes that promise creaminess but deliver… water with nutritional yeast? Yeah, been there. But then my abuela visited from Costa Rica and watched me struggle through another disappointing bowl. She just shook her head and said, “Mija, you’re thinking too hard.”

She was right. The secret isn’t trying to replicate dairy — it’s about creating something that feels just as indulgent but tastes completely its own. This pasta does exactly that. The cashew cream gets silky and rich, the fire-roasted tomatoes add this gorgeous depth, and somehow it all comes together in about 10 minutes. My 6-year-old nephew requests this over mac and cheese now. That’s saying something.

Here’s the beautiful thing about this recipe: it’s incredibly forgiving. No precise measurements needed for the cream base — just taste as you go. And if you’re thinking “but Maya, I don’t have a high-speed blender,” don’t worry. I’ve got you covered with a workaround that uses the pasta water itself.

Ingredients

  • 12 oz pasta (I love penne or rigatoni for this)
  • 1/2 cup raw cashews, soaked for 30 minutes (or see quick-soak method below)
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup pasta cooking water (reserved)
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil for serving
  • Black pepper to taste

Instructions

  1. Get your pasta water boiling and cook the pasta according to package directions. But here’s the key — before you drain it, reserve at least 1 cup of that starchy pasta water. Trust me on this one, it’s liquid gold for creating creaminess.

  2. While the pasta cooks, drain your soaked cashews. Quick-soak method if you forgot to plan ahead (like I always do): cover cashews with boiling water for 10 minutes. Blend the cashews with 1/2 cup of warm water until completely smooth. I mean completely — no grittiness allowed here.

  3. In the same pot you cooked the pasta (see, fewer dishes!), heat olive oil over medium heat. Add garlic and cook for maybe 30 seconds until fragrant. Don’t let it brown — bitter garlic will ruin everything.

  4. Add the fire-roasted tomatoes and let them simmer for about 3 minutes. They should start breaking down and getting saucy. Add the smoked paprika and red pepper flakes if using.

  5. Pour in your cashew cream and stir everything together. Add the cooked pasta back to the pot along with the nutritional yeast. Now comes the magic — slowly add pasta water, stirring constantly, until you get that perfect creamy consistency. I usually use about 1/2 cup, but honestly, just go by feel.

  6. Season with salt and pepper, taste, adjust. Sometimes I add a splash more nutritional yeast if I want it cheesier.

Tips

No high-speed blender? No problem. Use silken tofu instead of cashews — about 6 oz blended with 1/4 cup pasta water works beautifully. Different texture, equally creamy.

Speaking of cashews — has anyone else noticed how expensive they’ve gotten? If budget’s tight, sunflower seeds work too. Soak them the same way.

This keeps in the fridge for about 3 days, but you’ll need to add a splash of plant milk or water when reheating because it thickens up. Also — and I learned this the hard way — don’t try to freeze this. The texture gets weird.

Oh! If you want to fancy this up, roasted cherry tomatoes on top are incredible. Just toss some with olive oil and salt, roast at 400°F for about 15 minutes while you make the pasta.

No judgment if you eat this straight from the pot standing in the kitchen. I mean, that’s basically how I recipe-test everything anyway.

Let me know how it turns out for you!