Creamy Tomato 'Nduja Stroncatura Pasta
Skip the butter and heavy cream—this bold, dairy-free pasta gets its rich, silky texture from extra virgin olive oil and a creamy cashew base. Whether you make it from scratch or use a store-bought version, it’s a luscious, plant-based alternative that pairs perfectly with our Vegan Tomato ’Nduja, adding tons of flavor, deep umami and just the right amount of heat.
Toss it all with hearty Stroncatura and a sprinkle of vegan parm, and you’ve got a restaurant-worthy meal in under 30 minutes—no chopping required.
SERVES 2-4
MADE WITH VEGAN TOMATO ‘NDUJA
INGREDIENTS
2-3 tbsp vegan Tomato ‘Nduja
2 tbsp extra virgin olive oil
1 cup cashew cream (see notes)
1 lb stroncatura pasta
1 cup pasta water
3/4 cup grated plant-based Parmesan cheese (2¼ ounces), plus more for serving
Photos + Styling by City Saucery
PREPARATION
Bring a large pot of well-salted water to a rolling boil.
In the meantime, heat the olive oil in a large skillet over low heat.
Add the Tomato ’Nduja and whisk in the cashew cream. Keep warm over low heat, stirring occasionally—the mixture should steam gently, not bubble.
Cook the pasta until al dente.
Using tongs, transfer the pasta directly to the skillet with the sauce, reserving about ½ cup of the pasta cooking water.
Toss the pasta with the sauce until evenly coated.
Add the vegan Parmesan and continue to toss over low heat until the sauce is creamy and glossy. Add reserved pasta water, a tablespoon at a time, to loosen the sauce if needed.
Divide among plates and serve immediately.
Top with extra vegan Parmesan and a spoonful of Tomato ’Nduja, if desired.
Note: Any vegan “heavy cream” works for this recipe. Use store-bought cashew cream for convenience, or use this simple recipe to make your own:
How To Make homemade cashew cream:
1 cup raw cashews
1 cup water
Soak the cashews in cold water overnight - or - bring 3 cups of water to a boil, then pour the cashews into the hot water, shut off heat and let soak for about 15 minutes.
Drain cashews and discard soaking water. Add them to a high powered blender along with 1 cup fresh water and blend for about two minutes until very smooth and creamy.
Use immediately for anything calling for heavy cream (except whipped cream), or refrigerate for up to a week.
(makes about 2 cups)
