Vegan Tomato Basil Pasta

Vegan Tomato Basil Pasta! This creamy vegan pasta recipe is so delicious and perfect for busy weeknights. You'd never guess it's dairy-free!

📝 Ingredients

• 1 quart cherry tomatoes
• 1 small yellow or white onion (chopped)
• 4 garlic cloves (peeled and smashed)
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1 lb. ziti or other pasta
• 3/4 cup raw cashews
• 3/4 cup reserved pasta water
• 1/3 cup freshly torn basil leaves

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F.
2. 2Toss together the cherry tomatoes, chopped onion, garlic, red pepper flakes and olive oil. Spread in a single layer on a baking sheet and roast for 30 minutes until vegetables have softened and tomatoes have slightly burst.
3. 3While the vegetables are cooking, bring a large pot of salted water (use the 3/4 teaspoon salt) to a boil. Add the ziti and cook until tender according to package directions; drain, reserving 1 cup pasta water.
4. 4Add the cooked tomato mixture, cashews and 3/4 cup reserved pasta water to a high powered blender and puree until very creamy. Depending on the power of your blender, this may take ~5 minutes. Taste, adding more salt/red pepper flakes/black pepper as needed.
5. 5Toss the hot pasta with the creamy tomato sauce and the torn basil leaves. Serve immediately!