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Easy Tomato Cilantro Pasta

Tuck this one away for a busy day! Roasted tomatoes and a creamy cashew-cilantro sauce make for a satisfying, delicious pasta and so easy!

Easy Tomato Cilantro Pasta

Serves 3-4

1 large tomato

1/8 tsp salt (optional)

1/8 tsp pepper

1/3 cup raw cashews

1 cup plant milk

1 Tbs lemon juice

1/2 - 1 cup fresh cilantro, rinsed and patted dry (the more you use, the more you will taste it)

8-10 oz of whole grain pasta of choice (I like brown rice penne)

3/4 cup frozen peas

1 scallion, sliced for garnish

Cut tomato into 1 inch chunks. Spread out on a parchment paper lined baking sheet. Sprinkle with the optional salt and pepper. Roast at 350° for about 35-40 minutes until tomatoes begin to char a bit. Meanwhile, cook pasta according to package directions.

While pasta is cooking, make the cashew-cilantro sauce by placing the cashews, plant milk, and lemon juice in the jar of a high-powered blender*. Blend until smooth. Add the cilantro and process again several seconds until almost smooth but you can still see bits of cilantro.

When the pasta is almost done, add the peas to the water. When pasta is done drain the pasta and peas and toss with the roasted tomatoes and cashew sauce. Top with sliced scallions and serve. Happy Plant-based Eating!

*If you do not have a high-powered blender, you can still make this but you may want to soak the cashews for an hour or two and then add the cashews by themselves to the blender jar and process until they are turned to crumbs. Then add the plant milk and lemon juice and process until smooth.


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