129 Comments Add your own

• 1. VeggieGirl  |  August 12th, 2008 at 1:50 pm

  I love dishes that incorporate fresh tomatoes - yum!

• 2. TofuParty  |  August 12th, 2008 at 1:53 pm

  This looks like the perfect quick ‘pasta with tomato sauce’ I was looking for.

• 3. jessy  |  August 12th, 2008 at 1:54 pm

  wow, wow, WOW! this looks so awesome & delicious - and perfect for summertime! i’m printing off your recipe right now! we have A TON of tomatoes from our farmer’s market so perhaps i’ll double your recipe and have lots of tasty leftovers. mmmmmm, mmmmmmm! i can’t wait to try this one out! thank you!

  and a big, happy announcement, huh?! i can’t wait to find out what it is…..

• 4. adfdfsjkl  |  August 12th, 2008 at 1:56 pm

  ANNOUNCEMNT: YOU AM PREGGERS

  Hah, no, I’m not preggers.

• 5. Christina  |  August 12th, 2008 at 2:04 pm

  Oooh, I hope that happy announcement has to do with your cookbook! Even if it doesn’t, I’m giddy with anticipation.

  Also, it’s lunchtime and your photography isn’t helping. Makes my stomach growl.

• 6. Courtney Moore  |  August 12th, 2008 at 3:28 pm

  Awesome. I love cashews in anything, but I haven’t yet experimented with the cashew/tomato combo.

• 7. Andie  |  August 12th, 2008 at 3:29 pm

  I love this and especially so because it has ingrediants I always have on hand. Don’t even get me started on how long it took me to find Red Miso for your tofu recipe (btw, that rocked and has become our lunch staple). This will be tonights dinner for sure.
  Thanks,
  a.
  P.S I reeeeally hope it’s a cookbook.

• 8. Bianca- Vegan Crunk  |  August 12th, 2008 at 3:52 pm

  That sounds so delightful! I love simple sauces and pasta in the summertime. Tonight, I’m having the VwaV pesto with whole wheat pasta and white beans, and I can’t wait until dinnertime!

• 9. Katy  |  August 12th, 2008 at 4:22 pm

  Yum, yum, YUM!!! This looks like the perfect pasta!

• 10. Kristen  |  August 12th, 2008 at 6:03 pm

  Yep, making this for dinner tonight. I can imagine it’s going into the regular rotation.

• 11. vecca  |  August 12th, 2008 at 7:44 pm

  this looks terrific (and like the kind of quick but fresh and creamy favorite that we will eat a lot). Thanks!

• 12. Jaxin  |  August 12th, 2008 at 10:38 pm

  When I saw the pictures I immediately thought of the tofutti recipe! This looks super delicious too, I’ll definitely have to try it out.

• 13. The Voracious Vegan  |  August 13th, 2008 at 12:36 am

  I can’t believe how delicious this looks. The pictures are so beautiful, I feel like I can taste this yummy pasta! Thank you for sharing the recipe.

• 14. ivory  |  August 13th, 2008 at 6:13 am

  this looks absolutely fabolous, thinking about to make it tonight, but I’m wondering if I can use a tomato purree instead of tomato pasta??

• 15. Mrs.Sound  |  August 13th, 2008 at 9:01 am

  Amazing! Cooking this in just 9 minutes? Cool!
  http://www.foodista.com

• 16. Jourdan  |  August 13th, 2008 at 10:40 am

  I am going to make this using unsweetened cashew butter from TJ’s, a tomato from the farmer’s market, and non-whole wheat pasta. Because that’s how I roll.

• 17. Jennifer Misewich  |  August 13th, 2008 at 1:26 pm

  I love the idea of using cashews to create the cream. I can’t wait to try this dish. It sounds sensational!

• 18. Veganalects  |  August 13th, 2008 at 4:05 pm

  This looks great. And I really hope this announcement is about what I think it is…

• 19. Sara  |  August 13th, 2008 at 4:12 pm

  Oh, this looks fabulous! I have all fo the ingredients on hand, so I think it’ll be dinner tonight… I’m making flax bread (dinner was originally sandwiches), so hopefully that’ll go well with it. mmmm sounds TASTY!

• 20. Sally Parrott Ashbrook  |  August 13th, 2008 at 4:25 pm

  Mmmm that looks and sounds so good. It’s definitely going in my to-try list!

• 21. Sara  |  August 13th, 2008 at 4:45 pm

  I decided to make this as a late lunch instead. Used orzo pasta and no tomato paste (was halving this recipe for one, and decided it wasn’t worth opening the can). It tastes wonderful! Like mac and cheese for adults This is definitely going to be a staple in frantic architecture student (i.e. no time to eat, let alone sleep) lifestyle. I think my vegetarian roommate will love it, too!

• 22. lindsey  |  August 13th, 2008 at 6:50 pm

  I made this for dinner tonight and it was fabulous (and simple)! My husband suggested I add some red pepper flakes–and it added a great little bit of kick. Thanks for the recipe.

• 23. Havenly  |  August 13th, 2008 at 7:21 pm

  Made this for dinner tonight. it was fantastically creamy. whole family cleaned their plates, including the 2 year old!

• 24. jessy  |  August 13th, 2008 at 10:06 pm

  reporting back on your dish: it was as gloriously awesome as i had hoped. took maybe 15 minutes to make from start to finish. bext tomato basil cream sauce we’ve ever had. THANK YOU for this rock’n recipe! mmmmmmmmmmmmmmmmm!

• 25. LJ Haynes  |  August 13th, 2008 at 10:56 pm

  This was dinner for me and my husband, used simmered sun-dried tomatoes for the tomato paste and TJ’s whole wheat and flax penne. Even though I didn’t process the cashews and tomatoes smooth, the omnivore hubby still asked for me to make this again. I didn’t tell him that I used a bit of his favorite red wine from Italy for the sauce. Thanks for the lovely and quick recipe!

• 26. Vegetation  |  August 13th, 2008 at 10:58 pm

  Yum! I remember seeing your original and being sad because I can’t have tofu. Thanks for making a soy free version!

• 27. Annie  |  August 14th, 2008 at 12:14 am

  Fantastic and simple pasta! I made this for my family and it was delicious

• 28. Nikki L  |  August 14th, 2008 at 12:47 am

  Hi!
  I’d like to nominate you for a blog award, if you haven’t recieved this one already. Check it out at my site, and thanks for all the awesome recipes and instructions. And if you accept, please pass on the nominations to others.
  Thanks again.

• 29. Lisa (Show Me Vegan)  |  August 14th, 2008 at 12:16 pm

  This looks delicious and like a perfect pasta for this time of year. I’m saving this one to try out. Thanks!

• 30. Housewife  |  August 15th, 2008 at 1:56 pm

  I’ve started trying some vegan recipes and really enjoy them! I’ve got a lot of fresh tomatoes right now so, can’t wait to try your recipe this weekend!

• 31. jcd  |  August 15th, 2008 at 1:59 pm

  Great recipe! We’re making it this weekend. I’ve never had a creamy tomato sauce before so I’m intrigued.

  I’m hoping the good news is about the cookbook!

• 32. Day 2 - Nom Nom Nom &raqu&hellip  |  August 15th, 2008 at 5:38 pm

  [...] was a better affair as I was hungry and headache was gone!  I made VeganYumYum’s Super Quick Tomato Basil Cream Pasta.  Instead of the wheat pasta, we tried a rice pasta from Tinkyada.  The sauce was pretty thick so [...]

• 33. Megan Adair  |  August 15th, 2008 at 10:01 pm

  Yay! Thank you so much for a soy-less cream sauce!

  I’m experimenting with veganism, but I can’t do wheat or lots of soy. But cashews? Divine!

• 34. Kim  |  August 15th, 2008 at 10:13 pm

  I literally JUST made this and am chowing down as I type. Just wanted to join the choir– this recipe is as delicious as it is easy! I started boiling the water at 7:50, and it’s now 8:10. Unbelievable. Thanks so much!

  Now back to my dinner, hehe

• 35. Joanna  |  August 15th, 2008 at 11:40 pm

  I just ate a ton of cool whip, but just looking at this picture makes me hungry again. I’m gonna make this for breakfast!

• 36. the awesome summer journa&hellip  |  August 16th, 2008 at 4:43 pm

  [...] saw the recipe for Tomato Basil Cream Pasta posted on VeganYumYum the other day and was dying to try it. Cashews and pasta are one of my [...]

• 37. Latha  |  August 17th, 2008 at 6:02 am

  This is THE quickest, fabulous creamy sauce i’ve ever made without cream (now that’s a bonus). I substituted 1/4 cup of the cashews with pine nuts. Truly delicious!

• 38. Yaggo  |  August 17th, 2008 at 6:23 am

  Just cooked it for my gf, sooo delicious & quick!

• 39. Weekend Roundup « S&hellip  |  August 18th, 2008 at 9:05 am

  [...] also made this recipe, which I know a few others have enjoyed recently. It is so easy to make and so delicious! [...]

• 40. Pandaface  |  August 18th, 2008 at 3:18 pm

  I am currently eating this for lunch. Nom.

• 41. meg  |  August 18th, 2008 at 6:44 pm

  i’m such a huge fan of quick pasta dishes, i can’t wait to make this!

• 42. Emily  |  August 18th, 2008 at 6:48 pm

  Just made this for dinner and it was wonderful! I wasn’t patient enough to process it to optimal creaminess, so I put it on fusilli instead. Sooooo good.

• 43. Suzie  |  August 18th, 2008 at 7:03 pm

  I just made this and it.was.incredible.

  Cook book, please!

• 44. bex  |  August 18th, 2008 at 8:28 pm

  I made this too. Needed a quick dinner and thought of this. It was great, smooth creamy goodness. Thanks!

• 45. cheye  |  August 18th, 2008 at 11:08 pm

  i just made this tonight. really yummy! and the BEST part? it was really easy, simple, and took less than 30 minutes to make.

• 46. shannon  |  August 19th, 2008 at 11:06 am

  Made this for dinner last night–super tasty! I tripled it (so I don’t have to cook/heat up the kitchen for a few days–yay!) I loved the recipe, but I have just one question–how do you get the cashews to grind up smooth? The best I could get was very very small pieces, but hubby didn’t like the texture of that (though he loved the taste) I used my food processor (since my blender recently had a meltdown)…would a blender work better, or do you think if I started with just the cashews in the food processor they’d get creamy? (sorry if that’s a dumb question, I’m kind of new to food processor-ing foods)…anyhow, it was an awesome new flavor combo, and if you have any pointers, I’m all ears! Thanks!

• 47. Marisa  |  August 19th, 2008 at 12:24 pm

  What an easy and yummy lunch! Thanks for the recipe! I added some broccoli and red pepper and it was awesome. I was unsure if I’d like it because I’m not a nut person but it was really good!

• 48. Sal  |  August 19th, 2008 at 12:28 pm

  YUM. I just had this for dinner and it was friggin awesome, thank you so much for the great recipe. I’m so glad that I made the full lot even though I live alone, the rest is tomorrow’s lunch!

  I had to leave out the basil though because the stupid supermarket didn’t have any!! I think it will even better next time when I am prepared and have basil.

• 49. Taymer  |  August 19th, 2008 at 6:54 pm

  very good one
  made me almost cry a little as it reminded me of my alfredo sauce pre vegan days I changed it up a little but cashew is a good base better than thahini for the creamy cheeze sauces

• 50. Beatrice  |  August 19th, 2008 at 10:18 pm

  Cashews + tomatoes is an interesting combination - I need to try this - and your tahini noodles…

• 51. Leslie  |  August 20th, 2008 at 5:35 am

  Just had this for dinner last night and I’m having it again for lunch - simple, elegant and excellent. Thanks.

• 52. Sommer  |  August 20th, 2008 at 10:36 am

  I made this last night and it was magnificent! Even my sister (non-vegan, pregnant, doesn’t like nuts) loved it! I will definitely make it many, many more times. Yum!

• 53. jillrenee  |  August 20th, 2008 at 11:40 am

  wonderful!
  made it Monday night for dinner- we also added 1.5 cups each of sauteed zucchini and cremini mushrooms. wonderful!

  also taste good cold the next day for lunch

  ours needed lots of salt and pepper, to notch up the flavor, as well

• 54. Carrie  |  August 20th, 2008 at 1:12 pm

  Simple, easy & delicious. Now you’re talkin’ my language! I think I HAVE to make this.

• 55. shannon  |  August 20th, 2008 at 3:27 pm

  this sounds so YUM:) i am a new vegetarian and am always looking for alternatives to soy - not because i don’t like it, but because i don’t want to lean too heavily on it. i get concerned about that from all the “too much soy” debates…anyway, this sounds great and reminds me of the gnocchi i had at Blossom (in NYC) with cashew cream sauce (with rosemary -mmmmm)…i hope to try this recipe soon!

• 56. VegMom  |  August 21st, 2008 at 9:14 am

  I made this the other night for dinner. It was a big hit! No leftovers (a mixed blessing :-)!

  Then I made the spicy lime tofu with quinoa and collards, and the next night I made the creamy chickpea salad. All, as the title says, yum yum!!!

  Keep ‘em coming!

• 57. Beth  |  August 21st, 2008 at 11:07 am

  Oh my gosh, this looks AMAZING! I can’t wait to try it!!

• 58. Kyle  |  August 21st, 2008 at 7:37 pm

  This dish is fantastic. I just made it for a quick dinner, along with a nice glass of wine and I’m amazed at how delicious something so simple can be. This is definitely going to be in my regular rotation from now on. Thanks!

• 59. jenny  |  August 22nd, 2008 at 8:14 am

  this looks excellent! i can’t wait to try it…thanks for sharing this

• 60. Erika  |  August 22nd, 2008 at 3:00 pm

  YUMMY!!! I made this last night, and it was as easy as it was delicious. I brought leftovers to work for everyone to try, and it was a hit with all the non-veggie.

  Thank you for providing easy delicious vegan recipies for all of us to enjoy!

• 61. Sina  |  August 22nd, 2008 at 3:04 pm

  Thanks for this great recipe! Even my omni family liked it!
  I was so glad to be able to prepare something that delicious and filling in less than half an hour after having had a long school day.
  I’m so sure your announcement is about your book - I’m soooo going to buy it!

• 62. Vanessa  |  August 22nd, 2008 at 4:15 pm

  Thank you so much! This the first recipe I’ve made from your site since discovering it a couple of weeks ago. I went for it as the ingrediants were so simple - it’s often really hard to find certain ingrediants in Scotland from American vegan cookbooks, websites, etc. It’s also great as I’m trying to cut back on the Tofutti as it’s expensive (in the UK, anyway) and not so waistline-friendly! Anyway, this turned out fab for me. I even though I used a Braun handblender/food processor rather than a proper blender!

  Hooray for you and your website - I hope the announcement is a cookbook too!

• 63. Terry  |  August 22nd, 2008 at 5:45 pm

  Just had this for dinner and we loved it. My husband said it is his new favorite pasta dish.

• 64. Kala  |  August 22nd, 2008 at 6:07 pm

  That looks amazing!

• 65. Kayleen  |  August 23rd, 2008 at 5:23 pm

  Hi Lolo, it’s Kayleen (thephnee’s room-mate). Daphne just made this recipe and I’m eating it right now. It’s delicious! You truly have a gift for creating excellent meals.

• 66. verydeliciousveggie  |  August 23rd, 2008 at 7:22 pm

  Mmmmm… was Yummi! I added some lemon zest and a little squish of lemon juice too… I coulda ate the whole thing myself….
  And I will! but tomorrow

  Thanks, always, for your wonderous veganyumyums

• 67. Cathy  |  August 23rd, 2008 at 7:38 pm

  I can’t believe how good this is! I had raw cashews in the freezer and tomato and basil from my garden. I didn’t have tomato paste, but I didn’t miss it. So, so, sooooooooo good - thank you!

• 68. Ann  |  August 24th, 2008 at 5:52 pm

  I had to try this right away! It is delicious. I would be interested in the recipe that has the Tofutti cream cheese as well.
  The entire amount of pasta I made was GONE! My husband and son helped devour everything. I had some nice leftover sauce for later in the week.

  THANKS!!!!

• 69. Lauren  |  August 24th, 2008 at 6:34 pm

  I made this tonight and just blogged about it! Really yummy! Great recipe!

• 70. shannon  |  August 25th, 2008 at 1:51 pm

  made it last night. i think i need a better blender, but for the most part came out well and my mom (non-veg) loved it! it even reheated well! Thanks!

• 71. Meal Plan for the Week: W&hellip  |  August 25th, 2008 at 3:15 pm

  [...] Vegan Tomato Basil Cashew Cream Basil Pasta and side of steamed squash (Dan goes to beer club meeting at [...]

• 72. gypzi*  |  August 25th, 2008 at 3:52 pm

  Thank you for sharing! Sounds delish. I think I’ll try this tonight ;->

• 73. bethie  |  August 25th, 2008 at 4:53 pm

  okay, so what is the big exciting news? i thought you were preggers too, but you replied no above to someone else’s comment.

• 74. Jen  |  August 25th, 2008 at 5:23 pm

  Your gorgeous photo made me make it the same night–new favorite at the house! And a great intro to vegan food. Thanks so much.

• 75. Amy  |  August 26th, 2008 at 9:56 am

  Wow!! Sooo delicious and simple. I love, love loved it and so did my omni husband. This was the first recipe of yours that I have tried and I can’t wat to try more…thanks for sharing!

• 76. Gaia at Viva Granola  |  August 26th, 2008 at 1:20 pm

  Wow, it look totally amazing and creamy and all over yummy!
  I will definitely try it this week. Thanks!

• 77. Christie I.  |  August 26th, 2008 at 4:06 pm

  Just found your blog today via my google reader and love it. I am not a vegan or vegetarian, even but I have recently given up dairy and have started to dabble into vegan cooking. I am looking forward to reading more!

• 78. Emily  |  August 26th, 2008 at 6:04 pm

  I made this AGAIN, and threw in some nutritional yeast and a dash of cayenne pepper for fun. Still delicious! You are awesome.

• 79. Aleytys  |  August 27th, 2008 at 10:20 am

  I decided to go Vegan for a week and consequently make my boyfriend do the same (since I cook all the food, he can’t resist).
  Anywho, during my search for recipes for the week I stumbled across your page and passed it on to two friends.
  I LOVE your recipes.. the ingredient use is much more innovative than what I’m used to with most vegan recipes. The flavors are out of this world.
  And going vegan for a week taught me how to truly cook and work with flavor and texture for the first time in my life (I’m 22). I decided to continue eating yogurt but I also decided to never eat meat again.
  Thank you so much for your super awesome blog!!

• 80. Krys  |  August 27th, 2008 at 6:14 pm

  I made this for dinner tonite. It was terrific. Our son who will be 2 years old next week liked it. He asked for more when I would give him a bite. Thanks for sharing such a delicious recipe.

  Krys

• 81. Heidi-ho  |  August 27th, 2008 at 11:00 pm

  so so so so yummy good! My boyfriend made this for me for our anniversary today and I loved it so much- I only wish we hadn’t eaten it all in one go!

• 82. jd  |  August 28th, 2008 at 1:27 am

  Oh Lolo, you’ve done it again!

  This pasta dish is fan-freakin’-tastic

  I’m already planning to make it again (even though I doubled it the first time)!

  Thanks for the scrumptious recipe!

• 83. Saar  |  August 29th, 2008 at 11:20 am

  We made this with Isa’s beanballs tonight.
  Great combo!

  Also: if you like his, you’ll probably like this too:

  Mushroom Bhaji

  * Onion 1 medium sized sliced
  1 big tomato, cubed
  * Cashewnuts 15 to 20 soaked in water for 15 minutes
  * Turmeric powder ¼ tsp
  * Red chilly powder 1 tsp
  * Jeera powder ½ tsp
  * Garam masala powder 1 tsp
  * Ginger garlic paste 1 ½ tsp
  * Salt
  * Oil

  Sautee onions till its golden brown. Grind cashewnuts and sautéed onions into fine paste. In the same pan fry ginger garlic paste and add the ground masala to it. Add spice mix and keep stirring for a while till the raw taste of cashew goes nil. Add tomato and mushrooms and cook till the mushrooms are done. Garnish with coriander leaves.

• 84. sarah  |  August 29th, 2008 at 6:03 pm

  I just made this and it was super good, even though I used dried basil instead of fresh. Next time I’ll try it with fresh basil.

  I hope your big announcement has something to do with your cookbook!

• 85. C.  |  August 30th, 2008 at 12:26 pm

  I made this and it was DELICIOUS! Thank you so much for the recipe!

• 86. Coffee and Vanilla  |  August 31st, 2008 at 6:21 pm

  Hi,

  Just a short note to let you know that you have been nominated to September IFP poll:

  http://www.coffeeandvanilla.com/?p=2962

  Margot

• 87. Emily  |  September 2nd, 2008 at 8:39 am

  I made this for dinner last night and it was DELICIOUS! Thank you so much!

• 88. Weekend Roundup « S&hellip  |  September 2nd, 2008 at 10:24 am

  [...] home on Friday night, so the munchkin and I had some pasta with VeganYumYum’s popular creamy tomato sauce.  Saturday lunch featured the any-time-of-day burritos from Vegan Express.  I’ve made these [...]

• 89. Zephyr  |  September 2nd, 2008 at 2:23 pm

  I just made this and it was SO GOOD!!! Oi vey!

  I made pesto a couple of days ago and added a spoonful of that on top of every serving. The flavor combination was HEAVENLY.

  Pesto (modified from Vegan W/ A Vengeance):
  -About 3 cups of tightly packed basil
  -3/4 cup walnuts (toasting optional)
  -about 6 cloves garlic
  -1 teaspoon salt
  -1/2 - 3/4 cup olive oil
  -1 tablespoon balsamic vinegar
  -coarse fresh ground pepper

  Put basil, walnuts, garlic, and salt into a food processor or blender. Pour oil in as you blend, then add balsamic vinegar. Enjoy!

  Thanks for the great recipe - I look forward to making this again!

• 90. carobchip  |  September 2nd, 2008 at 10:17 pm

  Delicious! First time making one of your recipes and this one is a hit. Thank you for sharing!

• 91. Mariell  |  September 3rd, 2008 at 8:07 am

  Can´t wait to try this recipe after all the raving about it! :o)

  Still waiting for that happy announcement…

• 92. justJENN  |  September 3rd, 2008 at 11:11 pm

  Announcement?!

• 93. Meg  |  September 4th, 2008 at 6:26 am

  Thanks so much for such a great recipe. I made this on Monday and the family LOVED it. We’ve just found out that my 16 mo old is lactose intolerant, and so we’re searching for great sauces and such. Your blog is such a fantastic resource!

  The meal was quick and delicious. You just can’t beat that!

• 94. Super Quick Tomato Basil &hellip  |  September 4th, 2008 at 3:25 pm

  [...] from Vegan Yum Yum [...]

• 95. Lolo’s Tomato and B&hellip  |  September 4th, 2008 at 8:10 pm

  [...] August 15, 2008 Lolo’s Tomato and Basil Cream Pasta. Posted by vegetation under Furries, Gluten Free, Mains, Pasta, Soy Free Substitutes, Vegan, Wheat Free | Tags: Furries, Gluten Free, Pasta, Vegan, Wheat Free |   Soy free, easy and super delicious (and there were no complaints from Mr UnVeg either!). Gluten free too, I served it with Rice and Millet Pasta. Go try it! Linky. [...]

• 96. Lolo’s Tomato and B&hellip  |  September 4th, 2008 at 8:34 pm

  [...] August 15, 2008 Lolo’s Tomato and Basil Cream Pasta. Posted by vegetation under Furries, Gluten Free, Mains, Pasta, Soy Free Substitutes, Vegan, Wheat Free | Tags: Furries, Gluten Free, Pasta, Recipe Link, Vegan, Wheat Free |   Soy free, easy and super delicious (and there were no complaints from Mr UnVeg either!). Gluten free too, I served it with Rice and Millet Pasta. Go try it! Linky. [...]

• 97. Mandee  |  September 5th, 2008 at 4:27 am

  Oh my gosh, this was amazing! I made it tonight for dinner, I can’t believe how good it tasted, my cats loved it too! xox

• 98. Daelyn  |  September 8th, 2008 at 7:58 am

  That looks fantastic!

• 99. jane  |  September 8th, 2008 at 11:29 pm

  My mouth is watering just looking at the pictures!!! That looks soooo yummy!!!

• 100. Settling in | in such a w&hellip  |  September 10th, 2008 at 11:33 pm

  [...] the culinary vegan blogosphere at all you probably already know about it.  Veganyumyum’s Super Quick Tomato Basil Cream Pasta.  Cashews, tomatoes, etc. So easy and so delicious!  You can whip this up in practically 10 [...]

• 101. SchnozzFest: Underwear lo&hellip  |  September 12th, 2008 at 5:38 am

  [...] in part by this recipe (4!), I dumped four sliced roma* tomatoes, a tablespoon of Italian herb tomato paste, the [...]

• 102. Hiiiii! « Sammyss&#&hellip  |  September 14th, 2008 at 1:55 pm

  [...] an orange.  Yum.  And for supper I’m going to be making the Tomato Basil Cream pasta from VeganYumYum’s website.  I’ll take a pic later on tonight.  I’m off to enjoy the rest of Sunday [...]

• 103. Jourdan  |  September 14th, 2008 at 7:18 pm

  I finally got around to making this - and it was awesome and super duper quick. I made it with cashew butter from TJ’s, canned tomatoes (no juice), and no basil - hey, I was working with what I had around. It was excellent.

• 104. Amber  |  September 15th, 2008 at 11:23 am

  i’m new to italian cooking. can u pls clarify wat do u exactly mean by TOMATO PASTE?
  i’d be glad if u answer back
  btw love the pics!:)

• 105. M. Oxley  |  September 21st, 2008 at 8:20 pm

  Amber,
  Tomato paste comes in a can. You can find it in the canned tomatoes section at the grocery store. Usually it comes in tiny cans that cost under a dollar.

• 106. M. Oxley  |  September 21st, 2008 at 8:27 pm

  I just made this and it’s very tasty. I’m so glad to have an easy, quick cream type sauce recipe. Much better for me than anything I’d buy in a bottle, I’m sure. I didn’t thin out the sauce with water or anything, but I did add more pasta, since the thicker sauce sticks to the pasta so you can add quite a bit of pasta to the pot and everything will still be well sauced. I added another half tablespoon of tomato paste as well.

• 107. Mellie Mel  |  September 27th, 2008 at 6:03 pm

  I just made this for dinner for my omni husband and I. FANTASTIC! He absolutely loves it and was floored by the fact that it was made with cashews rather than cream. He asked “who realized that you can use cashews instead of cream in sauces?” I told him “Vegans did! ahahahahaha”. Fantastic recipe! Thank you!

• 108. AM  |  October 6th, 2008 at 5:45 pm

  Tried this tonight. It came out fantastic, even though I didn’t blend it as smoothly as instructed. I added a pinch of nutritional yeast for body and a squirt of lemon juice to bring out the tartness of the tomatoes. Great recipe, and one I’ll be using again.

• 109. ray  |  October 7th, 2008 at 6:14 pm

  Wow–this is great! I had to use canned tomatoes, and pine nuts instead of cashews, but it turned out fantastic. Looking forward to making it again with the proper ingredients.

  Thanks for a great recipe.

• 110. VeganYumYum yumminess &la&hellip  |  October 7th, 2008 at 7:51 pm

  [...] My favorite dish these days is VeganYumYum’s Super Quick Tomato Basil Cream Pasta.  In my hands it’s not exactly super quick (more like 45 minutes), but it’s pretty [...]

• 111. Nora Kuby  |  October 10th, 2008 at 2:38 pm

  oh my! this recipe is sooo much greater than the sum of its parts! when i first tasted the sauce after blending i was like ehhh…but when it’s hot and the flavors have melded and you add the salt, oh my gosh! i used penne pasta and they got filled with sauce, so whenever i bit into a noodle, the creamy goodness would ooze out, perfectoooooo!

• 112. Katie  |  October 11th, 2008 at 11:03 pm

  I just made this for dinner tonight, and it was indeed super-quick… and so good. When we sat down and ate it, I said to my husband, I love this woman (i.e. you), she is amazing. Love her. Amazing. Thank you so much for posting this recipe!

• 113. VeganLove  |  October 15th, 2008 at 5:50 am

  Wow! Just found your website and so far your recipes look amazing!! Had to bookmark this!! I can’t wait to try them out and wow my vegan and non vegan friends alike! Thank you and be blessed!

• 114. Recipe Hit List: 12 Pasta&hellip  |  October 16th, 2008 at 2:04 pm

  [...] Super Quick Tomato Basil Cream Pasta: When it’s summer, I can’t get enough of recipes that use up fresh tomatoes and basil. But no matter what time of year, I’m always down with quick recipes. You can make this sauce in the time it takes to boil the pasta. My whole wheat pasta cooks in 9 minutes, so this simple sauce makes a 9 minute summer meal that’s hard to beat. Recipe found at VeganYumYum. [...]

• 115. Della  |  October 19th, 2008 at 2:54 pm

  Thanks a lot for this recipe which I just tried and loved. I put tomatoes from a can and harissa instead of tomato paste.

  Thanks also for your website!

  … From a French person who lives in a country where being vegan/vegetarian is so rare and so criticized… Hopefully people like you and Internet help a lot

• 116. Get Sconed! survey «&hellip  |  October 24th, 2008 at 1:40 am

  [...] What are three of your favorite meals to make? Macaroni and cheese Tomato-Basil Cream Pasta Mashed potatoes and Punk Rock Chickpea Gravy (I can eat enough of this in one sitting to consider [...]

• 117. Nathalie Poulin  |  November 5th, 2008 at 6:37 pm

  This was a huge hit in my house tonight!
  I thinned it out with a little bit of white wine and added tons of garlic and onions and a few of my own spices.
  Next time, I think I’ll add a dollop of Veganaise (vegan mayonaise) to give a bit more of a flavourful tang!
  I’m so grateful for this website, the recipes are so simple and delicious that even my husband (who loves meat) can’t wait to see what I’ll make next.
  I love that I can make a quick and simple menu plan for the week for my family!
  Keep up the amazing recipes!!!

  Nathalie

• 118. Sarah  |  November 8th, 2008 at 7:03 am

  OMG- I can’t even count the number of times my husband and I have had this since you posted it! It is the most delicious pasta I think I may have ever had- and I’m Italian!! SOOO good! It’s literally changed our lives! I’m a pretty inexperienced cook, so usually if I only had 20 minutes to cook I’d make something out of a can or box! Shameful! But now I can whip up this recipe, and it’s like heaven on a plate! =) THANK YOU!! =)

• 119. Lucy  |  November 10th, 2008 at 12:09 pm

  I just found this blog last friday and fell in love with the recipes. I tried this one last night for dinner for me and my very carnivorous boyfriend…. we both LOVED it and plan on making it again soon. It was so easy to make and very fresh and flavorful tasting. Thank you so much!

• 120. VeggieSarah  |  November 16th, 2008 at 8:19 pm

  Another great vegan yum yum recipe! Heard after dinner from a happy eater, “Is this from Yum Yum”? Shows how much we make your recipes ’round here…

• 121. Pam  |  December 7th, 2008 at 6:35 pm

  I am making this recipe tonight. I am going to try to create a dish for my husband and myself using this recipe and also one without the tomato for our son who refuses to eat tomato sauce.

  This sounds wonderful and I can’t wait until it’s ready!

• 122. Veganessa » Blog Ar&hellip  |  December 14th, 2008 at 10:02 am

  [...] I love it. This recipe is so simple to make and so very delicious! All you have to do is chop up two tomatoes and blend [...]

• 123. kerry  |  January 10th, 2009 at 11:23 pm

  Just made this and it was soo good. I upped the garlic by a bunch and am going to add some mushrooms next time. Thanks!

• 124. Christy  |  February 14th, 2009 at 10:11 pm

  Um, delish! Yay for cashews. I’ve been craving a “cream”-based soup ever since a chef in the area made me a vegan cream sauce (he used pine nuts, and I tasted some ginger…). Anyway–awesome recipe! My carnivorous husband LOVED it, too.

• 125. the simple me » Blo&hellip  |  March 24th, 2009 at 10:11 am

  [...] is amazingly creamy & flavorful, you won’t even miss the cream… - Read the recipe: VeganYumYum - spId=”BEwvBJBVR-GLs54dqalLpw==/BDBRiOKATpuN2n6N0WW1UA==”;spLabel=”Spring the [...]

• 126. Maia  |  May 28th, 2009 at 7:44 am

  Looks delicious.

• 127. sammyw  |  June 4th, 2009 at 11:10 pm

  just made this tonight and wow! amazing dish very filling, rich but not heavy. i love a sauce that sticks to the pasta!! will be making this over and over and over thank you for the recipe!!

• 128. Eryn  |  June 24th, 2009 at 2:41 pm

  This pasta is so yummy! I have it now every night instead of spaghetti. It is so easy and has a great flavor to it! I will never be able to eat store bought pasta sauce again.

• 129. Tomato Basil Cream Pasta &hellip  |  June 25th, 2009 at 5:35 pm

  [...] tried a recipe from this awesome website that we found, Vegan Yum Yum, for Tomato Basil Cream Pasta which we served with a fresh green salad.  The kids ate it with a smile- and it was super quick [...]

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