Vegan  Creamy Tomato Pasta

Tomato Paste

Raw Cashews


Nutritional Yeast


Crushed Tomatoes

Olive Oil





Salt Pepper

Red Pepper Flakes Oregano

Soak the cashews in a bowl of water at room temperature for at least 4 hours to overnight, and then drain them.

Heat the olive oil in a large skillet over medium heat. Sauté the onions until they start to soften, 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.

Stir in the tomatoes followed by the spinach. Simmer for 10 minutes until slightly thickened. Remove the sauce from the heat.

Put the cashews and 3/4 cup water in a blender. Puree until creamy and smooth.

Add the tomato sauce from the skillet to the cashew cream and puree into a smooth sauce.

Cook the fettuccine until al dente. Stir in desired amount of sauce and reheat in the skillet as needed.

Vegan  Creamy Tomato Pasta