Creamy Vegan Pink Pasta (30 Minutes!)

wow I am impressed! sometimes cashew based sauces come out a little same-y but this one had such a perfect blend of deep but fresh flavor from the tomatoes, while being creamy with a hint of spice. Soooo delicious! and pretty easy too. I topped it with MB’s italian herbed tofu and served alongside roasted cauliflower and cabbage. So nourishing and comforting!

This is a delicious base for a pasta sauce! The cashews make the texture UBER creamy/decadent. I used a magic bullet blender and was able to achieve a silky texture for the sauce.

I made a couple modifications to bump up the protein, since I prefer to eat higher protein meals. I added about 150g of extra firm tofu to the cashew mixture (the texture wasn’t modified noticeably by this) and added about one can of white kidney beans after adding the pasta to the sauce. The result was delicious and satiating!

I boiled the cashews and then blended but they were still grainy. Do I need a $400 blender?

I was interested in the cashew cream that I’ve never had before… and it was amazing! I am really enjoying the MB vegan recipes that are creamy and not too heavy. Will be making this again and again!

So delicious! I used Trader Joe’s red lentil pasta for some protein and a side of my homemade garlic bread. Yum!

I love tomato. This ia a very simple recipe. I added vegetables to the sauce as I wanted to make it more nutrirbt dense. I love the vegan twist to the recioe

Not a fan.

This was so flavorful and delicious! I will definitely make this again and again. The sauce pairs perfectly with roasted spaghetti squash.

This was delicious! It totally saved me from a different website’s failed pasta sauce. I rinsed off the pasta, and looked through my pasta sauce recipes that I still had yet to try. I threw all the ingredients in my Vitamix (garlic and onion powder rather than fresh, omitted olive oil), blended it, heated it up in a pot, and added the cooked pasta. Thank you for saving dinner!!!

This recipe is great for when you want something simple and satisfying! It has become a household favorite on those lazy, sleepy days after work. In a pinch, I’ve used a shallot or two instead of the onion which worked beautifully. I also find I generally don’t need to add the full 1/2 cup of pasta water to the sauce, as it is already pretty creamy, so I tend to just add a little splash. And because the sauce is so creamy, I sometimes cook a second box of pasta without doubling the sauce ingredients which makes enough to easily take care of my lunch for the week. Thanks for another winner!

Delicious, easy comfort food – I don’t miss the dairy at all! This will be a go-to recipe in my house.

This was sooo good! I didn’t need this recipe to be vegan, just dairy and gluten free. So I used my gf penne and added some ground beef. Delicious 😋

This pasta is awesome and so easy! When I’m craving pasta, this is my go to recipe. I added some sliced mushrooms and peas. If I’m craving meat, I’ll add some sliced chicken breasts. So good!

Dana, Eleonore, my 15 year old daughter, prepared this sauce for the 2 of us, for lunch today. Easy to prepare and delicious. To add some protein she served it on pea pasta.
I’m freezing the remaining portions. It will be even tastier once reheated, for sure. Thanks for sharing such good recipes.

Delicious and easy recipe! cashew cream makes the pasta taste soooooo good! I will definitely make it again.

I added some shredded carrots to add some sweetness to the recipe, and blended w/ tomato sauce and cashew paste and turned out amazing.

This was very good and easy! Didn’t have basil on hand but I did add some spinach at the end. Yum!

I never ever ever leave reviews. BUT this dish was absolutely amazing just as it is. I started eating vegan about four months ago and have made multiple dishes from minimalistbaker and literally every single one was delicious. I am an experienced cook and it is obvious that minimalistbaker vets her recipes. This dish was creamy, delicious, and the envy of my non-vegan friends. You would not know it was vegan. And the description is spot-on: it’s creamy with a bit of spicy heat. Do yourself a favor and make this dish!

This was unbelievably good! So happy to have a quick and delicious go to for dairy free pink sauce! I did blend my cashews with cashew milk for extra creaminess, but I’m sure it would be just as delicious if I didn’t have the cashew milk on hand. Thank you!

Wow this dish blew my mind! I don’t recall ever having pasta that was spicy, creamy, sweet and balanced all in one bite. I had to make a couple minor adjustments based on ingredients that I had and am mentioning for others who might have to do the same. I didn’t have crushed tomatoes and instead used diced tomatoes which I added to a food processor with about a tbs of tomato paste. I had the sauce simmering for about 30 minutes and at one point used an immersion blender to further break up the onion, garlic and diced tomatoes. Lastly, I was using leftover cashew cream and didn’t add nutritional yeast to it. Instead, after I cooked the pasta I added some grated parmesan to it. Thank you for introducing cashew cream to me! I’m looking forward to experimenting with it in other dishes and it will become a staple in my household.

Really yummy! Didn’t have any basil so I added some ground fennel seeds while frying the onion tomatoe paste and garlic!

Absolutely delicious! Made it with cashews and it was perfectly creamy. Highly recommend adding the chopped basil to garnish.

OMG🤤 I made this for the 2nd time….and didn’t have any cashews so I used coconut milk instead, and it’s so much better! Perfect spice but the creamy coconut milk is 11/10!

I can’t believe how heavenly and amazing this was. It was creamy & rich. So delicious. Hubby thought it was made with dairy.
Your recipes never fail! Every single single recipe that I’ve made of yours has been so so yummy! Thank you minimalist Baker!

This was FANTASTIC. SUPER CREAMY, flavorful, came together quickly and I always have all these ingredients on hand. Going into the rotation! You hit it out of the park! (As always)

That was great! Included some zucchini for more veggies :)

I made this for the first time last night. So happy I doubled the recipe because my toddlers loved it and my husband said it was restaurant quality. I’m excited to add this recipe to our rotation.

WOW!! This is super delicious. And as a bonus, easy and quick to make.

This was incredible! My partner, who is normally quite skeptical of dairy free pasta, loved it so much I found him eating the leftovers over the sink that evening.

Delicious and super easy to make! The only “crushed” tomatoes I could find were fire roasted. It made for a fabulous flavor 😋
Thank You 🙏🏼

Made this exactly as written and thoroughly enjoyed it! My crushed tomatoes were fire-roasted, which might have made the recipe even better! That Jovial penne is a wonder – thanks for the recommendation.

This was easy and tasty. I used a can of tomato sauce instead of the crushed tomatoes.

This is delicious! Perfect amount of heat, and added dried basil as it needed a little something extra (maybe because I didn’t use nutritional yeast). My toddler loved it too!

Very tasty, I would make it again!

Delicious! I was looking for a creamy vegan/GF pasta dish and this recipe happened to be in my email inbox. I followed the recipe as is and found it to be just what I was looking for: cheesy, a little heat, and wonderful flavor and texture. I did not have vegan parmesan on hand, but didn’t really need it. The fresh basil was a delicious addition before serving. Next time I think I’ll sauté Swiss chard and kale and adding it in. Yummy.

Hopped on here to figure something out for dinner and this was a huge win with the whole family! Adding it into the rotation :)