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The Best Vegan Pasta Pecan Tomato Recipe Ever

by Gul e Zainab
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The Vegan Pasta Pecan Tomato is my favorite. It’s my favorite type of spaghetti. When I’m hungry, I always reach for this vegan spaghetti pecan tomato.

Warning! This Creamy Vegan Pasta Is Highly Addicting (and Ready in 15 Minutes!). The sauce is the key.

The Sauce Vegan Pasta Pecan Tomato

Before we get into this creamy vegan pasta with basil and tomatoes we need to speak about the sauce. I’ve been preparing a variation of Amy Chaplin’s Whole Food Cooking every day.

The Cookbook’s Nut Sauce

Furthermore, the cookbook’s nut sauce practically every week recently. and it’s completely changed my meal prep game. There are other variants using various nuts and herbs.

But I just made a few changes to her walnut sauce. and also was blown away by just how rich. and creamy it was, without the addition of any cream (or dairy).

Penne and Roasted Peppers In Vegan Pasta Pecan Tomato

That night, I threw some penne & roasted peppers in the sauce and enjoyed. how it coated each noodle to give the pasta that wonderful alfredo flavor.

But in a perfectly healthy, nutrient-packed way. So this creamy vegan pasta with basil and tomatoes was created. and it’s not just delicious—also it’s easy to make in the time it takes for your pasta to heat up. Especially if you’ve made your walnut sauce ahead of time (highly recommend.)

Bucatini Long Noddles in Vegan Pasta Pecan Tomato

I used bucatini for this recipe—it’s hard to beat those slightly chewy long noodles with a satisfying-to-slurp hole in the middle. However, any long-strand noodle-like spaghetti or linguine works great too, and even a short noodle-like penne or rigatoni would be delicious, although a different take.

How to Store the Walnuts for Vegan Pasta Pecan Tomato Recipe

One thing to keep in mind is that in order to coax the silky smoothness out of your walnuts, you’ll need to soak them in a jar of water for a couple of hours (or up to overnight), so plan ahead of time. I love to soak hazelnuts before toasting them for use in any dish, so I usually toss them in water as soon as I get back from the store, then put the jar in the fridge until I’m ready to use them.

Creamy Vegan Sauce

The creamy vegan sauce is made in a unique but really interesting way: you caramelize garlic and onions until golden brown, then add a drop of water to deglaze the pan before sending everything to a blender. The heat of the water aids in the incorporation of the other components (walnuts, lemon juice, & zest) into a smooth sauce that tastes far more complex than the sum of its parts.

While your pasta is cooking, all that’s left to do is sauté an entire pint of cherry tomatoes in olive oil, just until they start to burst. Into the same pan goes the pasta, scoops of creamy vegan walnut sauce, and a little pasta water to bring it all together. The crowning glory? Showers of lemon zest, chopped basil, and red chili flakes for a just-right amount of heat.

Healthy substitutions for this Creamy Vegan Tomato Spaghetti


I chose bucatini for this dish, which is one of my favorite pasta forms because of its chewy al dente texture and the delightful hole that runs down the center of each noodle, ideal for sopping up the sauce in each and every strand.

Gluten-Free Dish

This dish is easily gluten-free by using gluten-free pasta, such as Banza. Despite the fact that I am not gluten-free, I usually make their chickpea pasta, which has 20 grams of protein plus 8 grams of fiber per serving.

A few Variations on this Recipe

As with most of my pasta recipes, you may substitute other seasonal vegetables for the tomatoes depending on what’s in season. Sautéed broccoli, peas, plus asparagus would create a beautiful green springtime pasta, plus Brussels sprouts would be fantastic in the winter—a bit of crumbled bacon wouldn’t hurt, too.

Try boosting the taste of the sauce with a squeeze of miso paste, which provides the umami that anchovies would in a more traditional Italian sauce.

Most spaghetti recipes, like this one, are quite simple to double for a party. Simply double your pasta plus tomatoes, and use a large pan while sautéing the tomatoes so that you can put all of that pasta in with enough room to toss it about when you pour the sauce. That’s the end of it! The sauce already produces a lot, therefore you should have plenty.

Ingredients of Vegan Pasta Pecan Tomato

  • 2 tbsp olive oil (extra virgin)
  • One pound of cherry tomatoes
  • 1 pound bucatini, spaghetti, or linguini to serve as a garnish: Flaky salt, lemon zest, fresh basil, red chili flakes

Walnut Cream Sauce:

  • 1 cup soaked walnuts in water for at least 2 hours plus up to overnight
  • 1 tbsp olive oil (extra virgin)
  • 1 onion, diced 5 garlic cloves, diced pinch of kosher salt
  • 1/3 cup water, lemon zest, and juice

Instructions

  • Bring a large pot of salted pasta water to a boil on the stove.
  • In the meantime, prepare the creamy vegan walnut sauce: Warm a tablespoon of olive oil in a medium pan over medium heat.
  • Sauté the onion, garlic, and salt until softened & golden. Deglaze the pan with water, scraping it with a wooden spoon.
  • Stir for a few minutes. Blend the onion mixture with the walnuts, lemon juice, and zest. Blend until smooth.
  • Season with salt to taste. Set aside some time (or store in a jar in the fridge for up to 2 weeks.)
  • Prepare the spaghetti! Cook pasta according to package directions in boiling water.
  • Meanwhile, heat an olive oil tablespoon in a large pan over medium heat. Cook, stirring regularly until the cherry tomatoes just begin to burst (about 3 minutes or so.) Turn off the heat if the pasta isn’t done yet so it doesn’t overcook.
  • When the pasta is al dente, use a large spoon to transfer it to the pan with the tomatoes.
  • Add a couple of generous scoops of sauce and 1/4 cup of pasta boiling water. Toss it vigorously with tongs.
  • Toss with tongs until the soup lightly covers each strand of pasta. This may take some time; just keep tossing
  • Divide into bowls, being careful to top with a portion of the burst tomatoes in each. Additional lemon zest, torn basil, red chili flakes, and flaky salt to taste. Eat!

Conclusions

In this blog, I share a yummy and quick recipe for the vegan pasta pecan tomato. Also, I Talk about the sauce that makes the Pasta More Yummy.

Cookbook’s nut sauce practically every week recently. and it’s completely changed my meal prep game. There are other variants using various nuts and herbs.

In a perfectly healthy, nutrient-packed way. So this creamy vegan pasta with basil and tomatoes was created. and it’s not just delicious—also it’s easy to make in the time it takes for your pasta to heat up. Especially if you’ve made your walnut sauce ahead of time (highly recommend.)

Most spaghetti recipes, like this one, are quite simple to double for a party. Simply double your pasta plus tomatoes, and use a large pan while sautéing the tomatoes so that you can put all of that pasta in with enough room to toss it about when you pour the sauce. That’s the end of it! The sauce already produces a lot, therefore you should have plenty.

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What Time Does this Vegan Pasta Pecan Tomato Recipe Take?

It takes only 30 minutes to ready.

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