CREAMY TOMATO PASTA {vegan, gluten free}

I’m ridiculously excited to share this recipe! It’s made with totally vegan ingredients and can be made gluten free simply by using a good gluten-free spaghetti or pasta. It makes for the perfect romantic meal in for two.. super creamy, rich, sweet + delicious. And SO easy! Make sure to tag me on Instagram @ginabnutrition or #ginabnutrition – I love to see your recreations!




(serves 2-3)

  • 1/2 cup cashews – soaked for 20 minutes in hot water
  • 1 jar tomato pasta sauce (around 350g)
  • 1 tbsp tomato puree
  • 3/4 cup vegetable stock
  • 1 tsp dried oregano
  • Handful of fresh basil leaves
  • 1/3 cup nutritional yeast (this is optional, it’s as delicious without! Just less ‘cheesy’)
  • Pinch sea salt
  • Black pepper
  • 1 tbsp olive oil
  • 1 white onion, chopped finely
  • 3 cloves garlic, crushed
  • Spaghetti/pasta for two people – use gluten free if needed


  1. Begin by putting on your spaghetti/pasta on to boil in salted water according to the packet instructions.
  2. Heat your olive oil in a large saucepan. When hot, add the onions and garlic and sweat on a low-medium heat until translucent.
  3. In the meantime, drain and rinse the cashews and place them in a high speed blender along with your jar of tomato sauce, tomato puree, dried oregano, basil leaves, nutritional yeast, vegetable stock, pinch salt and pepper. Blend until completely smooth and velvety.
  4. Pour the sauce into the garlic and onion pan and stir it all together. Let it simmer over a low heat for around 5 minutes while stirring often.
  5. When the pasta has finished cooking, drain it and drizzle over a little olive oil. Pour the pasta into the saucepan and stir it into the creamy tomato sauce. Voila! Enjoy. Serve with a garnish of fresh basil.


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