Vegan Tomato Basil Pasta

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: vegan pasta
  • Method: stove top, oven
  • Cuisine: American, Italian


Vegan Tomato Basil Pasta! This creamy vegan pasta recipe is so delicious and perfect for busy weeknights. You’d never guess it’s dairy-free!



  • 1 quart cherry tomatoes
  • 1 small yellow or white onion, chopped
  • 4 garlic cloves, peeled and smashed
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1 lb. ziti or other pasta
  • 3/4 cup raw cashews
  • 3/4 cup reserved pasta water
  • 1/3 cup freshly torn basil leaves


  1. Preheat oven to 400 degrees F.
  2. Toss together the cherry tomatoes, chopped onion, garlic, red pepper flakes and olive oil. Spread in a single layer on a baking sheet and roast for 30 minutes until vegetables have softened and tomatoes have slightly burst.
  3. While the vegetables are cooking, bring a large pot of salted water (use the 3/4 teaspoon salt) to a boil. Add the ziti and cook until tender according to package directions; drain, reserving 1 cup pasta water.
  4. Add the cooked tomato mixture, cashews and 3/4 cup reserved pasta water to a high powered blender and puree until very creamy. Depending on the power of your blender, this may take ~5 minutes. Taste, adding more salt/red pepper flakes/black pepper as needed.
  5. Toss the hot pasta with the creamy tomato sauce and the torn basil leaves. Serve immediately!


  • I photographed this with leftover crumbled tempeh bacon that I had on hand. You can use this tempeh bacon recipe or purchase it if you want an extra protein boost!

Keywords: vegan pasta recipe