Before I turned plant based, I loved creamy pastas. On the top of my list was tomato & mascarpone and a spaghetti carbonara. YUM. Since turning plant based I’ve eaten a lot of brown rice pasta with vegetables or pesto but since it’s turned cold I’ve really been craving something creamy, a bit heavier and more filling.
I decided to try and create a ‘cheesy’ vegan pasta dish and I’m so happy with how this recipe turned out. Both my husband and son will eat it too, so it’s a winner all round really!
Tomato Mascarpone Pasta
- 1/2 butternut squash, chopped
- 40 baby pomodorino tomatoes, chopped
- olive oil
- 1 chopped white onion
- 1 clove chopped garlic
- 1 cup vegetable stock
- 1 tablespoon tomato puree
- 1 cup soaked cashew nuts (6 hours in cold water or 1 hour in boiled water)
- 3 tbsp nutritional yeast
- 1 tsp garlic granules
- 1 cup plant mylk (unsweetened)
- juice from 1/2 freshly squeezed lemon
- your favourite pasta
- Bake the butternut squash with half the chopped tomatoes in olive oil until soft. Roughly 30 minutes at 180c in a fan assisted oven. I recommend sprinkling mixed herbs on the vegetables before they go in to be backed for extra flavour.
- Whilst this is in the oven make your cashew cream by blending the soaked cashews, nutritional yeast, garlic granules, plant mylk and freshly squeezed lemon juice.
- Once the butternut squash and tomatoes are finished cooking, leave to cool and then blend to form a puree.
- Sauté the chopped onion and garlic in some olive oil until translucent.
- Add 20 baby chopped tomatoes and sauté until softened.
- Add a cup of stock and tablespoon of tomato puree and simmer for five minutes.
- Add the butternut & tomato puree and bring to the boil and simmer.
- Add between 4-10 tablespoons of the cashew cream. Taste as you go along to see how creamy you’d like it to be.
- The sauce is ready. Serve with pasta and stir in some greens, like cavolo nero or spinach.