I am so in love with easy simple meals. I remember my mother working for hours in the kitchen every day to get dinner on the table. I know that with kids, work, and life in general, I simply cannot do this. I love this pasta for it’s pure flavors, sweet tangy tomatoes and nutty cashews, and the fact that it’s so easy to make with no fuss. Just perfect. I like to service with some olive oil garlic bread made from whole wheat baguette.

Creamy Tomato Cashew Pasta (V)
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 1 cup unsalted cashews
  2. 2 cups + 1/2 cup water
  3. 1 tablespoon nutritional yeast (optional)
  4. 1 teaspoon lemon juice (optional)
  5. 1/2 teaspoon salt
  6. Box of pasta of your choice (here I used wholewheat penne)
  7. 3 tablespoons olive oil
  8. 1 small onion, chopped
  9. 4 large ripe tomatoes, roughly chopped (or 2 cans of chopped tomato)
  10. Sea salt, black pepper, and dried oregano
  11. Fresh basil to garnish
  1. Soak the cashews in the warm water for a minimum 20 minutes, up to overnight (the longer you soak, the creamier the cream). Drain and put the cashews into a blender with a little fresh water, salt, and if using, the nutritional yeast and lemon juice. Blend until smooth and set aside.
  2. Meanwhile, cook the pasta according to package instructions.
  3. For the tomato sauce, heat the olive oil in a large saucepan, add the onions and tomatoes, cover and simmer for about 20 minutes until the tomatoes are tender. Add the salt, black pepper, and oregano and blend with a hand blender until smooth.
  4. Add the cashew cream to the tomato sauce.
  5. Drain the pasta, reserving some of the cooking liquid. Mix the pasta with the tomato cashew sauce and add a little liquid if dry. Sprinkle with fresh basil.
  1. About 600 calories per serving.
Sousan Alwan https://sousanalwan.com/


  • J

    This is delicious! So rich and creamy!

    • Sousan Alwan

      Thank you! I’m so glad you liked it!

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