Creamy Vegan Tomato Pasta (without Cashews)

Step 1

Boil pasta until it's al dente using the directions on the package. Drain and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes, don't let it burn.

Step 3

Add the tomato paste and the crushed tomatoes to the skillet, and stir until all ingredients have combined. Add the vegan heavy cream and stir the sauce once again.

Step 4

Add the nutritional yeast, Italian seasoning, ½ teaspoon of salt and the pepper. Stir.

Step 5

Turn the heat down to low and let the sauce simmer for 5 minutes, don't let it boil.

Step 6

Turn the heat off, remove the skillet from the heat, and carefully taste the sauce. Adjust the salt, if needed.

Step 7

Add cooked pasta to the skillet and gently toss until all noodles are coated with the sauce.

Step 8

Garnish with chopped fresh parsley or with vegan Parmesan, if desired. Serve immediately.