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Vegan pasta sauce recipe

Pasta sauce doesn’t get much better than this one from Vegetarian Gastronomy!

Not only is it quick and easy to put together, but it’s seriously tasty too - the amazing combination of flavours will make it a huge hit at the dinner table.

The fun part is choosing which type of pasta to pair it with, or whether to use it as pizza sauce instead.

Nutritional content

Servings: 4 people

Cook time: 30 minutes

Calories 137 kcal

Total fat 7g

Carbs 16g

Sugars 7g

Protein 3g

Fibre 4g


1 tbsp olive oil

4 cloves of garlic, minced

1/4 onion, diced

4 medium carrots, diced

5 medium tomatoes, quartered

30g water

30g raw cashews, soaked in water for 2 - 3 hours

Salt and pepper


  1. Heat the oil in a pan over a medium heat.

  2. Add the garlic and cook for 30 seconds. Then, add the onion and cook for another 2 minutes, stirring often.

  3. Next, throw in the carrots and tomatoes and cook for another 2 minutes, stirring often.

  4. Add the water and mix everything well, then let it come to the boil.

  5. Turn down the heat, cover, and let it simmer for 15 minutes, until the carrots are tender.

  6. Transfer everything into a blender and purée. Pour most of the sauce back in the pan - leave a small amount in the blender.

  7. Drain the soaked cashews and put them in the blender with the leftover sauce, then purée until the mixture becomes thick and creamy. Add this to the pot with the sauce.

  8. Simmer for another 5 - 10 minutes to reduce and thicken.

  9. Season, stir well, then serve with your favourite pasta.


To store: Once this sauce has cooled down, put it in an airtight container and keep it in the fridge for up to 3 days, or store in the freezer to eat later.


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