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Dairy Free Creamy Tomato + Spinach Pasta

Prep Time5 mins
Servings: 4
Author: Lorie Yarro


  • 1 can tomato sauce BPA Free
  • 2 cans of diced tomatoes BPA Free
  • 2 T tomato paste
  • 3-4 garlic cloves minced
  • 5 oz. Baby Spinach
  • 1 shallot diced
  • 1/4 tsp crushed red pepper
  • 1 tsp dried basil
  • 1 tsp oregano
  • 3/4 c cashews soaked 4 hours
  • 1/3 c water plus more if needed
  • 1 pound dry spaghetti gluten free or regular
  • 1 1/2 T olive oil
  • Sea salt and pepper to taste


  • Cook Pasta according to package instructions.
  • Heat 1 T olive oil over medium high heat.
  • Add 2-3 garlic cloves and the shallots and sauté until shallots become slightly translucent. Add in tomatoes, tomato sauce, and spices and heat over medium for about 5 minutes stirring occasionally.
  • Reduce to a simmer for about 10-15 minutes.
  • After simmering, add in spinach and allow to wilt.
  • While spinach is cooking, combine cashews, 1 garlic clove, 1/2 T olive oil and water to a high powered blender. Blend for about 1 minute or until creamy and smooth. If it seems to thick, add water 1 T at a time. It should be easily pourable, but not runny.
  • Add cream to the sauce and stir to combine.
  • Add in tomato paste and allow to simmer for 5 more minutes.
  • Toss with drained pasta and serve with fresh basil or your favorite cheese.
  • Refrigerate leftovers.