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Creamy vegan tomato macadamia pasta

Creamy vegan tomato macadamia pasta

Tiina @myberryforest
This creamy vegan tomato macadamia pasta is like a nourishing and creamier version of pasta with ketchup. I created this recipe for my 3 year old picky eater and she loves it!
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine gluten-free, vegan
Servings 4


  • ~2 cups cherry tomatoes
  • 3 garlic cloves (not peeled)
  • 1 tbsp olive oil
  • fresh or dried oregano and thyme or other herbs you like
  • salt and pepper
  • 1/2 c macadamia nuts (unsalted, not toasted)
  • ~1 tbsp tomato paste or to taste
  • ~1/2 tsp sugar or to taste
  • pasta for four Either regular or gluten-free pasta


  • Preheat oven to 200 C / 392 F.
  • Mix tomatoes, garlic cloves, herbs, olive oil in a baking tin. Add pinch of salt and black pepper.
  • Bake for 30 minutes.
  • Soak macadamias in boiling water for 30 minutes. This phase is not necessary if you have a powerful high-speed blender.
  • Cook pasta.
  • Rinse and drain macadamias. Squeeze roasted garlic out of the peel.
  • Blend the macadamias together with the garlic, roasted tomatoes and all the liquid in the baking tin until smooth and creamy.
    Taste the sauce and if the sauce needs some balancing of flavors, add tomato paste and sugar. Depending on the sweetness and umami flavor of the roasted tomatoes, you might need to adjust the amount of tomato paste and sugar.
  • Mix sauce with pasta and enjoy warm.


If there's leftover sauce store it well covered in the fridge and use it in soups / sauces as a cream.
Keyword creamy, kid-approved, macadamia, pasta, picky eaters, tomato