Creamy tomato sauce without real cream, a nice lighter dish for the days you want something healthier but still have a nice plate of pasta. Totally vegan with a bonus recipe for vegan parmesan cheese!

Makes: 2 large portions
Prep time: 5 minutes
Cooking time: 15 minutes
Equipment: Cooking pan, small frying pan and food processor/blender

2 cup of whole grain pasta
2 cups of canned tomatoes
1/4 cup of soy cream
teaspoon Italian herbs
2 tablespoons of fresh parsley
salt and pepper
teaspoon sugar or agave syrup

For the “cheese sprinkle”:
1/2 cup of raw cashews
1 cup of nutritional yeast
teaspoon of salt

Cook the pasta according to the packaging, drain and rinse well with cold water so that it stops cooking. I recommend cooking it for 2 minutes shorter than the packaging indicates because you are going to cook the pasta again in the sauce.

Put the canned tomatoes in the blender or food processor and blend until it is a smooth sauce. Also finely chop the fresh parsley. Now put the cooked pasta back in the pan together with the tomato sauce, soya cream, Italian herbs and sugar. Heat everything well on medium heat for 1 or 2 minutes. Then add salt and pepper and the fresh parsley, stir well again and taste if everything is good to taste and the pasta is cooked.

It is super easy for the cheese sprinkle. Bake the raw cashew nuts in a dry frying pan at medium heat until they look roasted, like the picture below. Now put the cashews, nutritional yeast and salt in the cleaned food processor or blender and mix until it looks like flakes.

Now everything is ready, you can of course make the dish without the sprinkle, then it is just as tasty!