Creamy Tomato Cashew Fettuccine Recipe – Vegan & Easy

Last Updated on 4 months by Neha Deshmukh

Creamy Tomato Cashew Fettuccine Recipe – Vegan & Easy

Hey everyone! I’m so excited to share this recipe with you. It’s become a total weeknight staple in my kitchen – a creamy, comforting bowl of pasta that happens to be completely vegan. Honestly, you won’t miss the dairy one bit! I first stumbled upon a version of this when trying to recreate my Nonna’s tomato sauce, but make it plant-based. This is the result, and it’s a winner.

Why You’ll Love This Recipe

This Creamy Tomato Cashew Fettuccine is seriously a game-changer. It’s quick, easy, and unbelievably flavorful. Plus, it’s a fantastic way to sneak in some extra nutrients. It’s perfect for a cozy night in, a simple lunch, or even impressing your friends with how easy vegan cooking can be. And did I mention it’s ready in under 30 minutes?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 5 bundles vegan fettuccine
• 1 cup sliced mushrooms
• 2 ripe tomatoes
• 4 cloves minced garlic
• 1/4 cup raw unsalted cashews
• 1 tbsp tomato paste
• 1/3 cup water (plus more as needed)
• 1 tsp black pepper
• Fresh basil leaves, chopped (to taste)
• 2 tbsp olive oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Cashews: These are the secret to the creamy sauce! Don’t skimp – they create a richness you won’t believe is dairy-free. Soaking them in hot water for 10-15 minutes beforehand will help them blend even smoother, but it’s not essential.
• Fettuccine: I love using a good quality vegan fettuccine for this. You can find some really great options made from lentils or chickpeas these days.
• Tomatoes: Ripe, juicy tomatoes are key. Roma or plum tomatoes work beautifully, but honestly, any good quality tomato will do. If it’s not tomato season, canned crushed tomatoes are a great substitute (about 1 ½ cups).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get a large pot of salted water boiling. Add your vegan fettuccine and cook according to package directions until al dente. Once cooked, drain and set aside. Don’t rinse it – a little starch helps the sauce cling!
2. While the pasta is cooking, let’s make the sauce. In a high-speed blender, combine the tomatoes, tomato paste, cashews, and water. Blend until smooth and slightly chunky. Add more water, a tablespoon at a time, if you prefer a thinner sauce.
3. Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it! Then, add the sliced mushrooms and cook for 2-3 minutes, until they’re tender and slightly browned.
4. Pour the blended tomato-cashew sauce into the pan with the mushrooms. Bring to a simmer and cook for 5-6 minutes, stirring occasionally. This helps the flavors meld together beautifully. Season with salt to taste.
5. Finally, add the cooked fettuccine to the pan with the sauce. Toss everything together until the pasta is evenly coated. Stir in the chopped fresh basil and black pepper. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. This will steam them instead of browning them. Work in batches if necessary.
• Taste as you go! Adjust the salt and pepper to your liking.
• For a richer flavor, add a pinch of red pepper flakes to the sauce.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Gluten-Free Option: Simply use your favorite gluten-free fettuccine.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little kick. My friend, Priya, loves adding a whole chopped chili!
• Nut-Free Alternative: If you have a nut allergy, you can substitute the cashews with sunflower seeds. You might need to add a little more water to achieve the desired consistency.
• Quick Weeknight Version: Use pre-sliced mushrooms and canned crushed tomatoes to save time.

Serving Suggestions

This pasta is delicious on its own, but here are a few ideas to complete the meal:

• A simple side salad with a lemon vinaigrette.
• Garlic bread (vegan, of course!).
• Roasted vegetables like broccoli or asparagus.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen the sauce.

FAQs

Let’s answer some common questions:

• Can I use different types of mushrooms? Absolutely! Cremini, shiitake, or oyster mushrooms would all be delicious.
• How can I make the sauce thicker/thinner? For a thicker sauce, simmer it for a longer period of time, or add a tablespoon of cornstarch mixed with water. For a thinner sauce, add more water, a tablespoon at a time.
• Can this be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the pasta.
• What if I don’t have a high-speed blender? A regular blender will work, but you might need to blend for a longer period of time to get a smooth sauce. Soaking the cashews beforehand will also help.
• Is this recipe oil-free? You can make this oil-free by sautéing the garlic and mushrooms in a little vegetable broth instead of olive oil.

Enjoy this creamy, dreamy vegan pasta! I hope it becomes a favorite in your kitchen too. Let me know what you think in the comments below!