Creamy Tomato Pasta

Feb 03, 2021 by

‘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.


For the pasta sauce
  • 2 tbsp olive oil (or other neutral-tasting oil)
  • 1 red onion (chopped)
  • 1 tbsp garlic powder
  • 1 green pepper (chopped into bite-sized pieces)
  • 2 vegan sausages (finely chopped) (I use Beyond Meat)
  • 8 large white mushrooms (sliced)
  • 1 tsp salt
  • 1 jar marinara sauce
For the cream sauce
  • 1 c walnuts (or other nut or seed of choice)
  • 1 c water
For the pasta
  • ~1.5 (12oz / 340g) packs of pasta
  • Chili flakes (optional garnish)


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