Pasta with Creamy Roasted Tomato Basil Sauce – Vegan + Gluten-free

Share This

Pasta with Creamy Roasted Tomato Basil Sauce - Vegan + Gluten-free

It is finally officially tomato season here and I couldn’t be happier. We have been getting lots of different tomatoes in our weekly CSA share from Porter Farms and they are so incredible that I have mostly just been eating them raw, on salads or otherwise. Though earlier this week I did make some delicious stuffed CSA veggies that turned out amazing. I stuffed tomatoes, green bell peppers, cubanelle peppers and zucchini. I stuffed them all with a delicious mixture made with some of our ground beef from Sojourner Farms, plus some black rice, crushed tomatoes, onion, garlic and basil. It was a simple and totally perfect for the season dish!

Pasta with Creamy Roasted Tomato Basil Sauce - Vegan + Gluten-free

Each fall when tomato season is winding down, I buy at least 1 or 2 8-quart bushels of roma tomatoes at the farmers market so I can make tons of stuff for the winter and hold on to that yumminess as long as possible. I usually make some chili, tomato sauce and I always slow roast a ton of them to freeze them. This way I can have the delicious fresh from the farm tomato goodness, all through the winter. I knew we were coming up on that time of year again and I had savored the frozen tomatoes from last year so much so that I actually had a bag or two left in the freezer, so I decided to pull a bag out to make this delicious sauce. If you are unfamiliar on how to slow roast tomatoes, please see the note at the end of the recipe. It is so simple and it is a wonderful way to really enjoy their beautiful flavors and juices.

If you wish to make this sauce and don’t have any fresh (or frozen) roasted tomatoes, feel free to use canned whole roasted tomatoes. Those would work just as well.

Pasta with Creamy Roasted Tomato Basil Sauce - Vegan + Gluten-free

Pasta with Creamy Roasted Tomato Basil Sauce - Vegan + Gluten-free

This sauce is incredibly creamy and rich, you would never believe it is totally vegan, the creaminess from the soaked cashews is really unbelievable. I promise this will fool any dairy-lover who takes a bite. We have an abundance of zucchini and yellow squash from our CSA, so I also quickly sautéed some of slices of both of those and tossed that with the pasta as well. Such a nice compliment and it basically gave us one big well rounded meal in one!

Pasta with Creamy Roasted Tomato Basil Sauce - Vegan + Gluten-free

[print_this]Pasta with Creamy Roasted Tomato Basil Sauce – Vegan + Gluten-free

Serves 6

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2-3 cups roasted roma tomatoes*, halved (fresh or canned)
  • 1 cup raw unsalted cashews, soaked overnight or for at least 8 hours
  • water to thin the cashew cream
  • 1/2 cup fresh basil, plus more for garnish
  • salt and pepper to taste

12 ounces of your favorite pasta – I used Jovial’s Gluten-free Brown Rice Penne Rigate

In a large saucepan, heat olive oil over a medium high heat. Add in the minced garlic and cook for about 1 minute, add the roasted tomatoes. Allow the tomatoes to simmer for about 10 minutes to heat the tomatoes through (if they aren’t fresh from the oven).

Meanwhile drain the soaked cashews and add them to the food processor. Puree until it is smooth and creamy, you can add water if you need to (a few tablespoons up to 1/4 cup as necessary).

Once the tomatoes have simmered for a bit, add them to the cashew cream and puree the mixture until smooth and creamy. Add the basil in, plus salt and pepper to taste. Pulse it a few times to mix.

Add the sauce back to the pan if it needs to be reheated, otherwise serve tossed with your favorite gluten-free pasta. I usually add a little of the pasta cooking water to the pasta when I add the sauce, to thin the sauce a bit so that it evenly coats all of the pasta. Also, if you wish, you can toss in some veggies like sautéed zucchini. Garnish with a little fresh basil.

* To slow roast tomatoes, preheat your oven to 325ºF and line a baking sheet with parchment paper. Half lengthwise 1 pound of roma tomatoes (approximately 8-10 tomatoes). Lay them all cut side up on parchment-lined baking sheets. Drizzle olive oil over the tomatoes and sprinkle with sea salt. You can also add onion, garlic, basil or any other herbs you’d like. Roast for 2 hours or until they have softened, wilted and wrinkled are a bit browned. This may take more or less time depending on the size of your tomatoes. Eat immediately or store in refrigerator with extra olive oil drizzled on top, or you can of course freeze them in freezer safe bags. [/print_this]

Did you make this recipe - or any others from the TY archives?

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

12 Responses

  1. Jeanine says:

    Oh I saw you instagram this – I was hoping it would become a post! I love this cashew creamy tomato idea… with the basil I bet it’s to die for.

    • tastyyummies says:

      I seriously would like to have a huge bowl of this pasta in the fridge at all times. That way I can just eat it whenever I am craving it 🙂

  2. Jess says:

    That creamy pasta looks so comforting and tasty! I really need to jump on the soaked-cashew-turned-to-something-creamy bandwagon already. I love that you roast tomatoes and save them, I bet you feel excited to pull them out in the winter. I’ll have to try it sometime! Thanks for the recipe and the roasting instructions.

    • tastyyummies says:

      Thanks! And yes you most certainly do. Once you make a cashew cream, your mind will go wild with all the possibilities. I used up the last of my cashews on this sauce, I really should go buy more ASAP! You are also right about pulling those tomatoes out in the dead of winter, such a treat! Thanks for taking the time to comment.

  3. […] more here:  Pasta with Creamy Roasted Tomato Basil Sauce – Vegan + Gluten … Tags: […]

  4. ingrid says:

    What a great idea, i never tried to roast tomatoes and freeze them. The tomato season is booming on the other side of the ocean too! How long can they keep ok in the freezer? Thanks for the inspiration!

    • tastyyummies says:

      I would say somewhere around 6 to 8 months. Though the ones I used were probably more like 9 or 10 months and they were totally delicious still!

  5. Okay, this seals it. I must try making a “cream” sauce with cashews. I can only imagine how tasty this is with those delicious roasted tomatoes. Thanks for reminding me to slow-roast a bunch before summer winds down!

  6. […] Creamy (vegan) Roasted Tomato Basil Sauce from Tasty Yummies […]

  7. […] first had a little scout around for recipes for creamy vegan pasta but most of them seem to use cashews or avocados which is absolutely cool but I am not avoiding soy, and, moreover, the only reason I […]

  8. Courtney says:

    I’m trying to expand the little skills I currently have when it comes to cooking, and I can’t wait to try this! I’ve never soaked cashews before.. do we just let them sit in room temperature water overnight?

Leave a Comment

Your email address will not be published. Required fields are marked *


Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.