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Dairy-free ‘creamy’ roasted tomato pasta

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegan
  • Vegetarian
  • High in dietary fibre
  • High in protein

Cashews are the not-so-secret ingredient in this vibrant and creamy tomato pasta. It’s vegan and gluten-free, too.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, (+ cooling time)
Dairy-free ‘creamy’ roasted tomato pasta

Ingredients

  • 4 vine-ripened tomatoes, finely chopped
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves
  • 2 tbs extra virgin olive oil
  • 300g gluten-free penne
  • 1/4 cup (60g) cashew butter
  • 2 tbs tomato paste
  • 2 tsp Tuscan seasoning
  • 1/3 cup (25g) dairy-free parmesan
  • 1/2 cup basil leaves

Nutritional information

Per serve: Energy: 2274kJ/544 Cals (26%), Protein: 11g (22%), Fat: 21g (30%), Sat Fat: 5g (21%), Sodium: 615mg (31%), Carb: 72g (23%), Sugar: 10g (11%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Reserve one-quarter of the tomato. Arrange the onion, garlic and remaining tomato on lined tray. Drizzle with oil. Season. Bake for 15 mins or until tender. Cool slightly.

  2. Step 2

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well and return to the pan.

  3. Step 3

    Place cashew butter, tomato paste, Tuscan seasoning and tomato mixture with any tray juices in a food processor and process until smooth. Add to pasta in the pan and stir to combine. Place over medium heat and cook, stirring, for 2-3 mins or until heated through.

  4. Step 4

    Top the pasta mixture with reserved tomato. Sprinkle with parmesan and basil.

Recipe tip

COOK. STORE. SAVE.
Use it up

Looking for ways to use up the leftover cashew butter? It's delicious spread on toast and topped with fruit, or add it to smoothies. Try it in brownie, muffin or banana bread mixtures, too, for a layer of rich, nutty flavour.

*Ideal for vegans, dairy-free parmesan can be found in the cheese aisle.