Best Vegan Tomato Cream Pasta

🧂 Ingredients

• 8,8 oz penne

  or other (regular or gluten-free) pasta
• 1-2 tbsp olive oil

  I used the soaking oil of the sun-dried tomatoes
• 1 onion

  diced
• 2 garlic cloves

  minced
• ¼ cup vodka

  optional
• 1 14 oz can peeled tomatoes

  400g
• ½ cup sun-dried tomatoes

  soaked in oil, drained
• 1 tbsp tomato paste

  optional
• ½ cup cashew nuts

  soaked (*see notes)
• 1 tsp oregano

  dried
• salt and pepper

  to taste
• 1 pinch of chili powder

  or smoked paprika (optional)
• ⅓ cup water

  I used reserved pasta cooking water as the starchy water makes the sauce creamier
• vegan parmesan
• fresh basil

Instructions

• 1 Cook the pasta in a large pot of salted water according to package instructions.
  Then drain the cooking water, but reserve about 1/3 cup of the water to use for
  the sauce.
• 2 In the meantime, heat the oil in a skillet or saucepan over medium heat. Once
  hot, add the onion and sauté until translucent, about 3-5 minutes. Then add the
  garlic and cook for another minute until fragrant.
• 3 Optional step: Pour in the vodka and cook for 2-3 minutes over high heat, or
  until most of the liquid has evaporated.
• 4 Then transfer to a blender [https://amzn.to/2uZcqSw] along with the canned
  tomatoes, sun-dried tomatoes, tomato paste, cashew nuts, and oregano and blend
  until smooth and creamy.
• 5 Pour the sauce back to the pan, add the reserved cooking water and simmer until
  thickened to desired consistency. Season with salt, pepper and a pinch of chili
  to taste.
• 6 When the pasta is cooked to al dente, toss the pasta with the sauce. Garnish
  with vegan parmesan and fresh basil or other toppings you like and enjoy hot!

Nutrition Info