Best Ever Vegan Creamy Tomato Pasta With Vegan Parm
A rich and creamy vegan pasta made with tomato sauce, avocado, and dairy-free parmesan for a comforting and flavorful meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 20 minutes
- Category: 2 servings
- Method: Main Course
- Cuisine: Boiling, Blending
Ingredients
8 oz pasta of choice
1 cup canned crushed tomatoes (or jarred marinara)
2 tablespoons olive oil
2–3 cloves garlic, minced
2 teaspoons Italian seasoning (1.5 tsp if using marinara)
1/4 cup nutritional yeast
1/2 large avocado
Salt and pepper, to taste
1/2 cup reserved pasta water
Optional: red pepper flakes
For Vegan Parmesan:
1/4 cup raw cashews
2 tablespoons hemp seeds
1.5 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/8 teaspoon garlic powder
Instructions
Make the vegan parmesan by pulsing cashews, hemp seeds, nutritional yeast, sea salt, and garlic powder in a food processor until a fine crumb forms. Do not over-process. Set aside.
Cook pasta according to package instructions in salted water. Reserve 1/2 cup of pasta water before draining.
Heat a large pan over medium heat. Add olive oil and reduce heat to low.
Add minced garlic and sauté briefly until fragrant.
Stir in crushed tomatoes, Italian seasoning, salt, pepper, and optional red pepper flakes. Simmer on low heat for about 10 minutes.
Transfer the sauce to a blender. Add avocado and nutritional yeast, then blend until smooth and creamy.
Add reserved pasta water gradually to thin the sauce to desired consistency.
Toss the cooked pasta with the sauce until fully coated.
Serve topped with vegan parmesan and enjoy.
Notes
Use ripe avocado for the creamiest texture.
Adjust pasta water to control sauce thickness.
Leftover vegan parmesan can be stored in the fridge for up to 1 week.
Add sautéed mushrooms or spinach for extra nutrients.
