This Easy Vegan Pasta Sauce recipe is made with 6 different vegetables! Plus, it's creamy, dairy-free, rich in protein, and freezer-friendly. Make this sauce in 30 minutes. The whole family will love this recipe.
This delicious vegan pasta sauce is loaded with veggies, and rich in plant-based protein from white beans. Add al dente pasta and freeze in single serve portions to enjoy any night of the week. Or make if fresh in under 30 minutes. It's the perfect weeknight dinner recipe.
This was inspired by my Healthy Sweet Potato Pasta with Miso, as well as this Healthy Sweet Potato Soup on this site.
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👩🏼🌾 Ingredients
- Roasted sweet potato is a healthy way to add creaminess and a touch of sweetness to this pasta sauce. It's rich in vitamins A and C, fiber, and potassium.
- Blended white beans add protein, iron, and fiber to this sweet potato tomato sauce. Plus, they give it a delicious creamy texture.
- Nutritional yeast is high in vitamin B12, and is a complete protein. It gives this dish a cheesy taste, similar to parmesan cheese.
- Cashews make this vegan pasta sauce extra creamy. They are a good source of heart healthy fats, and a moderate source of protein.
See recipe card for quantities. (Spices not shown.)
🍠 Substitutions
- Cashews - instead of cashews, add unsweetened canned coconut milk to the saucepan with the blended ingredients for a nut-free vegan pasta sauce
- Pasta - use gluten-free pasta to make this gluten-free
- Nutritional yeast - omit this ingredient as desired
For more easy vegan pasta dinner ideas, visit my Vegan Pasta Recipes page.
📖 Instructions
Step 1. Preheat the oven to 425ºF. Place the cashews in a heat resistant bowl or cup and cover with boiling water. Set aside.
Step 2. Transfer the tomatoes, sweet potato, bell pepper, onion, and garlic to a large rimmed nonstick baking sheet. Toss with olive oil, paprika, onion powder, oregano, and salt. Roast for about 25 minutes, or until the sweet potato is tender.
Step 3. Drain the cashews. Transfer them to a high-speed blender. Add the roasted veggies, white beans, sriracha, nutritional yeast, and vegetable broth. Blend until smooth.
Step 4. Transfer the sauce to a large skillet and cook over medium heat until warmed through. Add the desired amount of al dente pasta. Season with salt, black pepper, and fresh lemon juice as desired.
Thaw in the refrigerator. Reheat in the microwave or oven. Add a little hot veggie broth or water and mix until creamy.
💡 Expert Tips
- Cut the veggies according to the recipe to minimize the cooking time. Larger veggies take longer to roast.
- Soak the cashews for 20 minutes in boiling water if you do not own a high-speed blender. This makes them easier to blend.
- High-speed blenders are a game changer when it comes to blending soups, sauces, and nuts. It is a worthwhile investment if you plan on eating more plant-based meals. Research different high-speed blenders based on reviews, and choose the best one you can afford.
- Storage: Refrigerate easy Easy Vegan Pasta Sauce in an airtight container for up to 5 days. You can freeze the sauce on its own in a freezer-safe container, or mixed with al dente cooked pasta in single serve portions. Good for up to 3 months. Thaw in the refrigerator and reheat in a microwave or oven (365ºF for about 15 minutes).
- For reheating, add hot water or hot vegetable broth until the desired creaminess.
🙋🏽♀️ Recipe FAQs
Yes! Freeze the sauce on its own in a freezer safe container, or mixed with al dente cooked pasta in single serve portions, for up to 3 months. Thaw in the refrigerator and reheat in a microwave or oven (365ºF for about 15 minutes).
Omit the cashews and add the desired amount of unsweetened canned coconut milk to the saucepan with the blended ingredients.
Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae yeast. Sold as a yellow powder or flakes, it has a cheesy flavor, and is a popular ingredient in vegan cooking. Fortified nutritional yeast is an excellent source of vitamin B12 and protein. Note: This is an optional ingredient.
🍽 Related Recipes
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📖 Recipe
Vegan Pasta Sauce Recipe
Ingredients
- ⅔ cup raw cashews
- 3 large tomatoes (about 12 ounces), cut into 1-inch pieces
- 1 large sweet potato (about 8 ounces), cut into 1-inch pieces
- 1 large red bell pepper cut into 1-inch pieces
- 1 large yellow onion cut into 1 ½ inch pieces
- 7 large garlic cloves peeled
- Generous drizzle of olive oil
- Generous dash of paprika
- Generous dash of onion powder
- Generous dash of dried oregano
- Salt to taste
- 1 (15-ounce) can cannellini beans or white beans, rinsed and drained (or 1 ½ cups cooked)
- 2 teaspoons sriracha or hot sauce
- 1 ½ tablespoons nutritional yeast (optional)
- 3 cups vegetable broth plus more to taste
- Freshly ground black pepper to taste
- Fresh lemon juice to taste
Instructions
- Preheat the oven to 425ºF.
- Soak the cashews: Place the cashews in a heat resistant bowl or cup and cover with boiling water. Set aside.
- Roast the veggies: Transfer the tomatoes, sweet potato, bell pepper, onion, and garlic to a large rimmed nonstick baking sheet. Toss with olive oil, paprika, onion powder, oregano, and salt. Roast for about 25 minutes, or until the sweet potato is tender. Toss after 15 minutes so they cook evenly.
- Blend the sauce: Drain the cashews. Transfer them to a high-speed blender. Add the roasted veggies, white beans, sriracha, nutritional yeast, and vegetable broth. Blend until smooth.
- Heat the sauce: Transfer the sauce to a large skillet and cook over medium heat until warmed through, stirring frequently. Season with salt, black pepper, and fresh lemon juice as desired.
- Add pasta: Mix in the desired amount of al dente pasta. (Makes enough for 16 ounces.)
Notes
- Cut the veggies according to the recipe to minimize the cooking time. Larger veggies take longer to roast.
- Soak the cashews for 20 minutes in boiling water if you do not own a high-speed blender. This makes them easier to blend.
- Nut-free option: Omit the cashews and add the desired amount of unsweetened canned coconut milk to the saucepan with the blended ingredients.
- Storage: Refrigerate Easy Vegan Pasta Sauce in an airtight container for up to 5 days. You can freeze the sauce on its own in a freezer safe container, or mixed with al dente cooked pasta in single serve portions. Good for up to 3 months. Thaw in the refrigerator and reheat in a microwave or oven (365ºF for about 15 minutes).
- For reheating, add hot water or hot vegetable broth until the desired creaminess.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
Easy - love the veggies we can add!
Nisha Melvani
Loaded with healthy veggies!