[Full recipe available here.](https://www.plantifulpalate.com/post/creamy-vegan-cheese-tomato-pasta)
Recipe:
Ingredients:
* 400g penne pasta (gluten-free if necessary)
* 1 tablespoon olive oil
* 1 white onion, finely diced
* 2 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional for heat)
* 800g chopped tomatoes in juice (canned)
* 2 tablespoons tomato paste
* 200g vegan cream cheese
* 1 tablespoon nutritional yeast for a cheesy flavour
* Sea salt and freshly ground black pepper, to taste
* Fresh basil leaves, for garnishing
Method:
1. Cook the penne pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, if using, and cook for another minute until fragrant.
4. Add the canned tomatoes with juice and tomato paste, stirring to combine. Simmer the sauce for 10 minutes until it begins to reduce.
5. Blend in the vegan cream cheese and nutritional yeast until the sauce reaches a creamy consistency. Season with salt and pepper to taste.
6. Toss the cooked penne into the sauce, ensuring each piece is lovingly coated. Heat through for a couple of minutes.
7. Serve the pasta in deep bowls, garnished with fresh basil leaves for an aromatic touch.
by Whiterabbit2000
