Cashew Tomato Vegetable Sauce Pasta

What’s up buttercups!

Let me keep today’s post short & (heavenly) savoury, because I’m in the middle of finals season, pulling all-nighter after all-nighter (not because I’m the biggest fan of spending the night doing analytical chemistry homework, but because chronic insomnia is a bish) and surviving on cereal, watermelon and those bricks of pre-made gazpacho sold at the supermarket.


Not sure if you guys can get those outside Spain but yeah they’re good.


Also another Consuelo-approved favourite? This pasta recipe.


Want to take your favourite vegetable pasta to the next level?


Seriously. As delicious as plain tomato sauce is, it truly gets so much better when smooth, velvety cashew cream is involved. It actually makes the food taste so rich, as if tons and tons of heavy cream were involved.

But oh no: it’s just nutritious, wholesome cashews. Gotta love those lil’ nuts.

ANYWAY! I absolutely adore how versatile this recipe is. Don’t have cashew cream on hand? Use your favourite nuts instead. I’ve also tried walnut cream and it worked a treat! Other fabulous options would be coconut cream. Yum! I love that too.

Plus, you get to use your favourite vegetables. I’m actually super picky with what veggies I like in my pasta and which ones I avoid at all costs (such as cauliflower, which I luuuuuuv in curries but not on my pasta ugh!!!). This bowl here is made with all my favs: zucchini (a pasta MUST), mushrooms, red pepper, eggplant, cherry tomatoes and lots of fresh arugula on top.

I can’t do pasta without copious amounts on arugula on top. Or pizza, for that matter.

Not that this is 100% vital info to you guys, just putting that out there.

#arugula #all #day #every #FLIPPIN #day

Such a shame it’s so expensive. Like calm down u supermarket masters!!!!! It’s leaves you’re selling, not pink diamonds in a plastic bag.

WHY DOES IT HAVE TO COST SO MUCH???!! I don’t even know. Forever mad at the fact that I cannot swim in a pool of arugula because #brokeunistudentproblems



Back to the pasta, if you leave out the cashews (please do notttttt) and arugula, this is one flip of a cheap meal. I mean, it won’t be quite as nice without those greens… but you still can make it work. Actually, you know what? Here’s a recipe you’ll like better if you like me are broke after paying for that uni course (*cries in a dark corner because electricity is expensive too*), my One Pot Mushroom Zucchini Pasta. You’re very welcome.


You guys I’m going to shut it now, be back to my study crib (*cries again, surrounded by MASSIVE piles of analytical chemistry notes*) and let you all enjoy this beautiful pot of pasta.

Actually u know what? Send a pot my way too.


Okay yes, I’m leaving nowwwwwwwww.

Cashew Tomato Vegetable Sauce Pasta

Cashew Tomato Vegetable Sauce Pasta


  • 2 garlic cloves
  • 1 small onion
  • 1/2 zucchini
  • 1/3 eggplant
  • 1/2 small red pepper
  • 150 grams mushrooms
  • a handful of cherry tomatoes
  • 150 grams pasta
  • 350 grams tomato sauce
  • 80 grams cashew cream
  • 2 tbsp. nutritional yeast
  • 1 tbsp. dried basil
  • 1/2 tsp. chilli powder


  1. Start by boiling the pasta in a separate pot.
  2. Chop eggplant, pepper, zucchini and mushrooms into small pieces.
  3. Heat some olive oil in a pan and when it's warm, add chopped onion and garlic and sautee for 1- minutes.
  4. Add in the rest of chopped vegetables (minus the tomatoes) and sautee for 15-20 minutes, stirring often.
  5. Add cooked pasta to the pan and stir to combine.
  6. Add tomato sauce, cashew cream, cherry tomatoes, nutritional yeast and spices and stir to combine.
  7. Let mixture simmer on low for 5-10 minutes.
  8. Serve with fresh arugula and extra nutritional yeast if desired.
  9. Enjoy!

Hope you guys enjoy this as much as I do (a lot)!


1 Comment

  • Reply Rosie May 26, 2017 at 1:07 pm

    Ha! I totally feel you on the #brokeunistudentproblems Consuelo. For me, arugula isn’t the problem but cashews! They are very expensive in Australia 🙁 But I love them, so I save up and make them last.

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