Pregnancy Friendly Vegan Tomato Cream Pasta
Total time50 min
Prep time15 min
Cook time25 min
4.5(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the cashew cream
- Ā¾ cup raw cashews
- 1 cup boiling water
For the pasta
- 12 oz dry pasta (rigatoni or penne)
- salt
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- Ā½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- Ā½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 2 tbsp nutritional yeast
- salt and pepper, to taste
For serving
- Ā½ cup fresh basil leaves, torn
- vegan parmesan, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain.
- 2
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth, about 1 minute. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!