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Easy-to-make, creamy tomato pasta

Pasta in tomato sauce vegan fast easy to make

A simple tomato pasta for the lazier days.

I’ve always been a sucker for pasta, but after my first years as a vegetarian, at the time when it still was very seldom you coult get anything other than pasta in tomato sauce in Swedish restaurants if you wanted a vegetarian option, I got kind of tired of tomato pasta. It’s only the last year I’ve started to find my way back to this simple dish and actually think it tastes good again.

This is a classic, simple, tasty pasta in tomato sauce that’s perfect for days when you don’t have the time or energy to spend hours cooking. This tomato sauce is ready to eat in fifteen minutes and tastes just as good the next day if you get any leftovers.


Easy to make tomato sauce pasta

Fresh herbs makes the biggest different for dinner

For many years I chose dried fresh herbs for cooking, as I didn’t really have the economy for fresh ones. Breaking that habit and both buying fresh herbs from the store and to some extent even growing my own can be among the best choice I’ve made when it comes to cooking and I recommend everyone to use so much fresh herbs as possible. My taste buds cheer and to go back to dried herbs is out of the question for me.

For this recipe I’ve used fresh basil and thyme both in the sauce and for the serving.


1 cup cashew nuts
0,5 cup dl of water
1 cup tomato paste

0,5 cup Oatly iMat
1 garlic clove


  1. Boil 400g of pasta according to the instructions for your pasta.
  2. Mix the cashews until they creamy, the finer you mix them, the smoother result you’ll get.
  3. Add the rest of the ingredients and mix.
  4. Stir in the pasta and serve with fresh basil and tomato.

Vegan tomato pasta


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