Pasta with sauce combines al dente spaghetti in a rich, dairy-free tomato basil sauce. This 30-minute recipe delivers restaurant-quality flavor with simple ingredients and minimal effort.
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Italian-inspired |
Why This Recipe Works
This pasta with sauce balances acidity and creaminess using roasted garlic, sun-dried tomatoes, and cashew cream. No dairy required for the rich texture.
The simplicity lets fresh basil and high-quality olive oil shine. The sauce clings perfectly to spaghetti without becoming gummy.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Spaghetti | 12 oz | Use gluten-free alternative as needed |
| Olive Oil | 2 tbsp | Extra virgin for bold flavor |
| Sun-Dried Tomatoes | 1 cup | Rehydrated if dried |
| Garlic | 4 cloves | Roasted for mellow taste |
| Cashew Cream | 1/2 cup | Blend with water as needed |
| Olive Tapenade | 2 tbsp | Adds briny depth |
| Cherry Tomatoes | 1 pint | Halved for fresh pop |
| Basil | 1/4 cup | Plus extra for garnish |
Step-by-Step Instructions
Cooking the Pasta
- Bring 4 quarts salted water to boil
- Stir in spaghetti, cook 8-10 minutes until al dente
- Reserve 1 cup pasta water before draining
Making the Sauce
- Heat oil in skillet, sauté garlic until fragrant
- Add sun-dried tomatoes, cherry tomatoes, and tapenade
- Simmer 8 minutes, stirring frequently
- Puree mixture until smooth
- Stir in cashew cream and basil
Combining and Simmering
- Add cooked pasta to sauce, toss to coat
- Season with salt and pepper
- Thin with reserved pasta water as needed
Chef Tips for Perfect Results
- Sauté garlic on low heat to avoid browning
- Blend sauce through mesh sieve for silkiness
- Add pasta water gradually for ideal consistency
- Stir cashew cream in last to prevent separation
Common Mistakes to Avoid
- Overcooked pasta: Test at package time minimum
- Watery sauce: Cook tomatoes until thickened
- Bitter garlic: Roast cloves first for mellow flavor
- Clumpy cashew cream: Strain or thin with water
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Cashew cream | Pureed cooked cauliflower | Less rich but still creamy |
| Tapenade | Minced kalamata olives | Similar briny umami quality |
| Spaghetti | Whole wheat fusilli | Heartier texture and nutty taste |
Serving Suggestions and Pairings
Serve with oven-roasted garlic bread and Mediterranean salad. Perfect for casual weeknight dinners or summer cookouts.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container |
| Freezer | 3 months | Freeze in single-use portions |
| Reheating | 5 minutes | Warm gently on stovetop, add pasta water as needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 55g |
| Fiber | 6g |
| Sugar | 8g |
| Sodium | 700mg |
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes. Use 2 cups crushed tomatoes for equivalent volume. Look for brands without added salt for better sauce balance.
How do I prevent the sauce from breaking?
Always add cashew cream last and stir constantly while incorporating. Add pasta water gradually if separation occurs.
Why did my pasta sauce taste too acidic?
Tomatoes naturally contain acid. Counterbalance with 1/4 tsp baking soda or add a pinch more sugar to neutralize.
Can I make this dish ahead?
Prepare sauce up to 24 hours in advance. Cook pasta just before serving to maintain proper texture.
What wine pairs well?
FoodNetwork.com recommends a crisp white like Pinot Grigio to complement the sauce’s acidity.
Conclusion
This pasta with sauce delivers restaurant-quality comfort in minutes. The cashew cream adds luxurious texture while keeping it dairy-free. Experiment with seasonal vegetables or different pasta shapes to refresh the recipe. The bold basil aroma and balanced flavors make it a weeknight staple.
Pasta with Sauce: Creamy Tomato Basil Recipe
- Total Time: 35
- Yield: 4 servings
- Diet: Vegetarian
Description
A 30-minute Italian-inspired dish where al dente spaghetti is tossed in a rich, dairy-free tomato basil sauce made with roasted garlic, sun-dried tomatoes, cashew cream, and briny olive tapenade. Flavorful, simple, and perfect for a quick weeknight meal.
Ingredients
12 oz spaghetti (use gluten-free alternative as needed)
2 tbsp extra virgin olive oil
1 cup sun-dried tomatoes (rehydrated if dried)
4 cloves garlic (roasted for mellow taste)
1/2 cup cashew cream (blend with water as needed)
2 tbsp olive tapenade
1 pint cherry tomatoes (halved for fresh pop)
1/4 cup basil (plus extra for garnish)
Instructions
Bring 4 quarts salted water to a boil
Stir in spaghetti, cook 8-10 minutes until al dente
Reserve 1 cup pasta water before draining
Heat oil in skillet, sauté garlic until fragrant
Add sun-dried tomatoes, cherry tomatoes, and tapenade
Simmer 8 minutes, stirring frequently
Puree mixture until smooth
Stir in cashew cream and basil
Add cooked pasta to sauce, toss to coat
Season with salt and pepper
Thin with reserved pasta water as needed
Notes
Sauté garlic on low heat to avoid browning
Blend sauce through mesh sieve for silkiness
Add pasta water gradually for ideal consistency
Stir cashew cream in last to prevent separation
Avoid overcooking pasta—test at package time minimum
Ensure tomatoes are thickened to prevent watery sauce
Roast garlic cloves first for mellow flavor
- Prep Time: 10
- Cook Time: 25
- Category: easy recipes
- Method: Stir-fry
- Cuisine: Italian-inspired
