Tomato Cashew Pasta

Difficulty: Simple

  • 1 lb box of your favorite pasta, cooked
  • 10 oz  Concerto® Gold Grape Tomatoes cut in half
  • 2 cups raw cashew nuts
  • ½ cup cashew nuts
  • 1 lb button mushrooms, stem off and diced in quarters
  • 2 cups roasted cauliflowerets
  • ¼ tsp chili flakes
  • 2 tbsp olive oil
  • grated parmesan
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

This rich golden alfredo sauce uses our Concerto® Gold Grape Tomatoes and is made without any cream or dairy. Your friends and family will LOVE this vegan pasta recipe!


  1. Soak the cashew nuts in 3 liters of water and place in the fridge overnight. Puree the cashew nut water mixture in a blender until smooth; it will be like thick milk consistency.
  2. Toast ½ cup cashew nuts on a lined baking tray in a 350 degree oven for 10 minutes, then finely chop.
  3. In a large pan, sauté the mushrooms in the olive oil for 2-3 minutes until golden brown. Add the Concerto® Gold Grape Tomatoes, sauté for 1 minute. Add the chili flakes, salt and pepper, roasted cauliflower and cooked pasta.
  4. Add the cashew sauce, toss together and cook for 1 minute in the pan
  5. Garnish with toasted and chopped cashew nuts. Add some grated parmesan. Serve and enjoy!