‘Creamy tomato pasta’ is a regular dinnertime dish over here. It turns out a little different every time — it’s such a versatile dish. You can pretty much include any veg you’ve got kicking around in the fridge, lentils, beans and even plant-based meat. But last week when I made this meal, it turned out so well, I felt it was time to share the recipe here on the site.
A few recipe notes: for the sausage, I prefer Beyond Meat’s non-spicy Sweet Italian version. They really up the decadence of this dish. If you don’t have garlic powder, you can definitely use fresh garlic (the only reason I use garlic powder is to save time and energy). For the mushrooms, any kind will work. I happened to have white mushrooms when I made this dish and, bonus, they are the least expensive type. Mezzetta Marinara sauce is hands down my favourite — any of their plant-based marinara-type sauces will work here.
For dairy-free cream sauces, cashews are often used, but I’ve found that most nuts work in their place. I used walnuts here and it was delicious! The walnut flavour isn’t strong — if I hadn’t made the dish myself, I wouldn’t have guessed walnuts were the base of the cream sauce.
I always have the ingredients on hand, super simple, super delicious! Erin, you’re my fav!
Like some others, I subbed cashews for walnuts. I also had some cooked lentils I needed to use, so I swapped that out for the vegan sausage and it was fabulous!
I substituted cashews for walnuts cause that’s all I had. Used gluten free pasta. This turned out amazing and will definitely make again!
Creamy and delicious!
We enjoyed this tonight with gluten free penne. Even my picky seven year old said it was delicious! I used cashews for the cream sauce. We will definitely make again!