Creamy Dairy-Free Tomato Basil Pasta

If you’re been craving a cozy bowl of creamy tomato basil pasta but want to keep it dairy-free, gut-friendly, and glow-boosting then this recipe is going to be a staple in your weekly rotation. It’s made with simple ingredients you likely already have in your pantry and it’s creamy and delicious without any dairy.

Instead, we’re using a homemade cashew cream that blends so well into this (very easy to make) tomato sauce. It’s perfect for busy weeknights and comes together in under 30 minutes. This is a dinner my kids love too!

The cashew cream makes enough for the pasta plus extra. you can use this sauce to top onto any lunch or dinner bowls. I always have this sauce on hand to add creaminess to meals (which I find makes things more enjoyable for my kids!).

What you need:

For the Pasta

1 12 oz box cooked pasta of choice (brown rice, whole wheat, or gluten-free)
1 tbsp cooking oil (olive or avocado oil)
1/3 cup diced yellow onion
1 clove garlic, minced
1 pint cherry tomatoes, halved
1/4 cup fresh basil, roughly chopped
Salt & black pepper to taste
Reserved pasta water (use 1/4 cup as needed)

For the Cashew Cream (makes extra)

1/3 cup raw cashews (soaked in hot water for 10 minutes if not using a high-speed blender)
1 cup water
Juice from 1 lemon
Pinch of salt

Directions:

Heat a pan over medium heat. Heat the oil. Then add the garlic and onion and cook until fragrant.

Add the tomatoes, a few pinches of salt and pepper. Lower the heat and cover. Let it simmer for 10-12 minutes.

Meanwhile, combine the Cashew Cream ingredients in a blender and blend until smooth.

Add the sauce and the basil to the tomato sauce. Add 1/4 cup of reserved pasta water. Then stir in the pasta. Serve and enjoy immediately.

Love this dairy free pasta? Then you need to try another one of my favorites here!