Vegan Creamy Tomato Spinach Pasta
on Jan 13, 2022, Updated Apr 29, 2025
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Pureed cashews make this vegan creamy tomato spinach pasta rich and silky. It will become your go-to lighter pasta sauce. You fold the baby spinach into the tomato sauce as it simmers. Then you puree it, so all the nutrition from the greens blends right into the sauce. This is a fantastic pasta dinner recipe full of wholesome ingredients. The recipe makes plenty of extras for leftovers that you can stash in the fridge or freezer.
Table of Contents
Why You’ll Love This Recipe
If you are looking for a healthy version of cream sauce, this one is it. For weeknight dinners, cream sauces aren’t usually on my list excuse they have heavy cream. Here I change that and turn to raw cashews, a vegan staple and incredibly versatile ingredient, to make cashew cream for the sauce.
The best thing about this creamy tomato sauce recipe is that it incorporates spinach in a way that kids (or picky adults) won’t notice they are getting some greens. It is up to you if you let them in on the secret. This is the only way I can get my son to eat spinach.
This recipe makes extra sauce that you can freeze. Spoon it into portion sizes and that makes it easier to thaw for busy weeknight meals.
Not a vegan? You will still enjoy this sauce. The flavor and silky consistency of the sauce are so good that I guarantee you won’t miss the dairy. I do give you permission to top the pasta with shredded Parmesan if that’s more your speed than nutritional yeast. I get it. No judgment here.
Cashew Cream – A Vegan Substitute for Heavy Cream
It is super simple to make cashew cream. Soaking cashews in water and pureeing them into cream is a great way to thicken sauces while getting a boost of protein. You can use them to create a rich plant-based tomato sauce.
You just need raw cashews and water. All you have to do is soak the nuts in a bowl of water for at least 4 hours or overnight. It’s the kind of thing you could set out during breakfast, and then you are ready to make it by dinner.
The cashews will plump up and soften once they have soaked. After that, drain the soaking water and put the nuts in a blender with an equal amount of water as you have nuts (the pre-soaked quantity). In this recipe, it’s 3/4 cup cashews and 3/4 cup water. Puree them and you will quickly end up with white, smooth cashew cream.
If you forget to soak the cashews in advance, you can combine the cashews with water in a small saucepan and bring them to a boil. Take them off the heat and let the nuts sit for 15 minutes, before draining.
The Ingredients
This is what you need for the recipe:
- Cashews: It is important to use raw cashews and not roasted ones because they will be more neutral in flavor. You want the sauce to be about the tomatoes and spices.
- Tomatoes: For the tomatoes, it’s best to use a can of crushed tomatoes since the goal is to end up with a fully pureed sauce.
- Onions: The base of the sauce starts with sautéed onions like countless other tomato sauces and soups do.
- Garlic: You don’t have to bother to mince the garlic since the sauce ends up being pureed. I smash the garlic with the back of a chef’s knife to peel and break the cloves.
- Spices: No surprises here! I include dried oregano, red pepper flakes, kosher salt and black pepper. The oregano gives the sauce that classic Italian flavor.
- Tomato Paste: I add tomato paste with the spices to the sautéed onions to really amp up the tomato flavor.
- Spinach: When you stir the tomatoes and spinach into the onions in the skillet, the greens wilt pretty quickly. And after you puree everything together, the spinach really disappears. Again, this is a great way to sneak in greens if you need to do that for certain friends or family!
- Pasta: Wide fettuccine noodles are great for creamy sauces. You can also try penne or fusilli because ridges and corkscrews will hold on to the sauce nicely.
- Parsley: I like to garnish the pasta with chopped parsley before serving for something herby and fresh.
- Nutritional yeast: To keep the pasta vegan and get cheesy flavor to finish, sprinkle on nutritional yeast.
How To Make Vegan Creamy Tomato Spinach Pasta
1. Soak the cashews in water. As mentioned, it is easiest to do the soak in advance at room temperature in a bowl on your kitchen counter. But if you forget, you can do it faster by combining the nuts and water in a saucepan and bringing them to a boil, removing them from the heat and letting the cashews sit for 15 minutes. Drain the soaking water.
2. Puree the cashews with 3/4 cup water until they are smooth and creamy.
3. Heat the olive oil in a skillet and sauté the onions till they turn soft and translucent.
4. Stir in the garlic cloves, oregano, red pepper flakes, salt, pepper and tomato paste. Continue cooking until fragrant.
5. Pour in the canned tomatoes and fold in the spinach.
6. Simmer the sauce. Give it 10 minutes so the greens wilt and the sauce thickens a little.
7. Combine the cashew cream and tomato sauce in a blender.
8. Puree the sauce until it is smooth and combined. Cook the pasta until al dente and toss in the same. Keep in mind that you will likely end up with more sauce than you need for a single meal.
Serving
I have a few go-to salads for pasta dishes. Leave out the cheese to keep the meal vegan or use a plant-based, dairy-free substitute. Try this arugula salad with lemon vinaigrette, classic house salad or Italian chopped salad. Since this is a very saucy pasta, a hunk of country bread with a good crust is good for dipping.
Leftovers & Storing
The recipe makes about 5 cups of sauce, which is more than enough for a pound of fettuccine. Extra sauce can be kept in the fridge up to 5 days or in the freezer up to 1 month.
When freezing the sauce, I recommend doing it in serving-sized portions rather than all of it in a single container. It will be easier to thaw and you can use it for a single meal rather than eating the same thing on repeat.
The other night I spooned some leftover sauce from the fridge into a bowl. I warmed it with a few blasts of heat in the microwave. This happened while I simmered chickpea pasta on the stove. Finally, I stirred the pasta into the sauce. It could not have been easier
More Tomato Pasta Recipes
Burst Tomato Pasta
Baked Gnocchi with Mushrooms and Spinach
Rigatoni with Tomato Sauce
Tomato Corn Orecchiette
Sheet Pan Cherry Tomato Gnocchi
Fresh Tomato Sauce
Looking for more pasta inspiration? Check out my seasonal pasta guide with recipes and tips on ingredients, meal prep and more.
Vegan Creamy Tomato Spinach Pasta
Ingredients
- 3/4 cup raw cashews
- 3/4 cup water
- 1 tablespoon olive oil
- 1 white onion, roughly chopped
- 3 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1/2 teaspoon oregano
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 28 ounce can crushed tomatoes
- 1 cup packed spinach leaves
- 1 pound fettuccine
- Chopped parsley for serving
- Nutritional yeast for serving
Instructions
- Soak the cashews in a bowl of water at room temperature for at least 4 hours to overnight, and then drain them.
- Combine the cashews and 3/4 cup water in a blender. Puree until creamy and smooth.
- Heat the olive oil in a large skillet over medium heat. Sauté the onions until they start to soften and turn translucent, about 5-7 minutes.
- Stir in the garlic, tomato paste, oregano, red pepper flakes, salt and pepper and continue cooking for 1-2 minutes until very fragrant.
- Fold in the tomatoes followed by the spinach. Simmer for 10 minutes until slightly thickened. Remove the sauce from the heat.
- Transfer the tomato sauce to the cashew cream in the blender. Puree until smooth.
- Cook the pasta until al dente according to package instructions. Stir in desired amount of sauce and reheating in the skillet as needed. (If you need to thin out the sauce, you can add a splash of the starchy pasta cooking water.)
- Top with chopped parsley and nutritional yeast before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this 😍
Yum!! I’m going to try this tonight!!! Do you think i could use chickpeas instead of cashews?
That sounds interesting! I’ve never made a sauce like that with chickpeas. Let me know how it goes.