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Vegan Creamy Tomato Spinach Pasta

Vegan Creamy Tomato Spinach Pasta

  • Author: Paige Adams
  • Prep Time: 10 minutes + 4 hours soaking
  • Cook Time: 28-30 minutes
  • Total Time: 38-40 minutes + 4 hours soaking
  • Yield: Serves 4-6 1x
  • Category: Pasta
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Vegan


Pureed cashews make this lighter creamy tomato spinach pasta rich and silky. It will become your go-to vegan pasta sauce.


  • 3/4 cup raw cashews
  • 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
  • 1 28-ounce can crushed tomatoes
  • 1 cup packed spinach leaves
  • 3/4 cup water
  • 1 pound fettuccine
  • Chopped parsley for serving
  • Nutritional yeast for serving


  1. Soak the cashews in a bowl of water at room temperature for at least 4 hours to overnight, and then drain them. To soften the nuts faster, bring the cashews to boil in a small saucepan of water, remove them from the heat and let them sit for 15 minutes before draining.
  2. 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.
  3. Stir in the tomatoes followed by the spinach. Simmer for 10 minutes until slightly thickened. Remove the sauce from the heat.
  4. Put the cashews and 3/4 cup water in a blender. Puree until creamy and smooth. Add the sauce from the skillet and puree into a smooth sauce.
  5. Cook the pasta until al dente according to package instructions. Stir in desired amount of sauce and reheat in the skillet as needed.
  6. Top with chopped parsley and nutritional yeast before serving.


The recipe makes 5 cups sauce, so you will have extra. The sauce can be stored in the refrigerator in an airtight container up to 5 days and in the freezer up to 1 month.

Keywords: creamy tomato pasta, vegan pasta sauce