Creamy Tomato Pasta Recipe

If you need a quick and easy plant-based meal for busy weeknights, then here's the perfect dish for you. With this luscious creamy tomato pasta, simplicity is key.

Creamy Tomato Pasta

• 170 g spaghetti (dried)

• 3 tomatoes (large, chopped)

• 3 tsp tomato paste

• 1 tsp olive oil

• 50 g cashew milk (unflavored, unsweetened)

• 1 tsp cornstarch

• 0.5 cup vegetable broth (low sodium)

• 3 cloves garlic (minced)

• 0.5 onion (diced)

• 0.5 green bell pepper (diced)

• 1 cup mushrooms (sliced, raw)

• 2 tsp italian seasoning

• 1 tsp rosemary (dried)

• 1 tsp black pepper

• 2 tsp salt

1. Place spaghetti in boiling water with salt (to taste) and cook for about 10 minutes, until soft or "al dente".

2. Heat saucepan and grease with olive oil.

3. Add tomatoes, garlic, pepper, mushrooms, and onion to hot pan. Cook until tomatoes can be easily smashed.

4. Add tomato paste, cashew milk, and vegetable broth to saucepan.

5. In a small bowl, combine about 2 tbsp water with your cornstarch. Mix well. Then, add to saucepan and mix immediately into the sauce, before lumps can form.

6. Add italian seasoning, rosemary, and salt to sauce.

7. Cook for 5 more minutes until your sauce thickens.

8. Add spaghetti to sauce pan, and cook for 3 more minutes.

9. Serve hot, and enjoy!

More Vegan Recipes