• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Italian Recipes > Vegan Pasta Recipes

    Linguini Fini with No-Cook Tomato Sauce

    Posted: Aug 3, 2015 ยท Updated: Aug 18, 2021

    Jump to Recipe Pin Recipe

    This easy but unique no-cook pasta sauce is made with ripe off-the-vine cherry tomatoes, almonds, zucchini, basil and garlic. It's summer in a bowl and it couldn't be easier. A soy-free recipe and can be made with gluten-free pasta.

    Linguini Fini with No Cook Tomato Sauce

    Linguini Fini with No Cook Tomato SauceOn Saturday morning we went for a long walk with Opie through Capitol View Park. It's a lovely place, with tall, tall trees that shade it almost entirely, making it a cool, comfortable place to spend some time outdoors, even on blistering summer days. There's a playground where Jay can run around and burn up some of that bubblingย energy, and lots of cool, green grass where Opie can spread himself out with aย tastyย twig to chew.

    Understandably, we end up spending too much time there and by the time we come home it's usually at or past lunchtime. This time it was later than usual, and everyone had worked up quite an appetite. Let's order pizza, said Desi, a suggestion enthusiastically endorsed by Jay. Me, the spoilsport, would have none of it. Because I had a recipe up my sleeve, found just that morning while flicking through Bon Appetit, that I knew I could put together in minutes. A recipe for a no-cook tomato sauce that I could easily adapt and I knew everyone would loveย -- I daresay almost as much as pizza.

    Linguini Fini with No Cook Tomato SauceI put Jay to work, picking cherry tomatoes, green peppers, and some basil -- a job he loves to do. When food comes from your own backyard it just tastes that much better. When your son helps you cook it up, it's just that much more fun.

    So we chopped up a big, red tomato, toasted some almonds, chopped up some basil and green peppers, and mixed up the delicious sauce in the food processor. Jay kept licking it and I had to hide it from him so we would have some left for the pasta. I halved what seemed like a million cherry tomatoes, and seasoned them with some salt and pepper, while the linguini fini cooked. Then all I had to do was mix everything up and lunch was ready before Desi could throwย in the towel and grab the phone for some pizza.

    The verdict, as weย greedily forked up the linguiniย and slurped it up, was unanimous: delicious.

    Happy times.

    ***

    More pasta recipes to try:

    • Vegan Penne alla Vodka
    • Vegan Lentil Marinara, oil-free
    • Vegan Instant Pot Spaghetti with "Meaty" Marinara
    • Creamy Tahini Butternut Squash Pasta

    ***

    Linguini Fini with No-Cook Tomato Sauce recipe:

    cherry tomatoes

    Linguini Fini with No Cook Tomato Sauce

    Linguini Fini with No Cook Tomato Sauce

    Linguini Fini with No Cook Tomato Sauce

    This easy but unique no-cook pasta sauce is made with ripe off-the-vine cherry tomatoes, almonds, zucchini, basil and garlic. It's summer in a bowl and it couldn't be easier to make.
    5 from 7 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Pasta
    Cuisine: Italian, Vegan
    Diet: Vegan, Vegetarian
    Keyword: no-cook tomato pasta sauce
    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 499kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 16 oz pasta (like linguini fini or linguini or spaghetti)
    • 4 cups cherry tomatoes (halved, then placed in a bowl and sprinkled with salt and ground black pepper to taste)
    • 1 large zucchini (grated)
    • ยพ cup almonds (toasted in the microwave for three minutes. Spread on a microwave-safe dish, zap for two minutes on high, then stir and zap for another minute.)
    • 1 cup basil leaves (cut into ribbons)
    • 1 teaspoon red pepper flakes
    • 1 large tomato (chopped)
    • ยผ cup extra virgin olive oil
    • 2 large garlic cloves (chopped)
    Prevent your screen from going dark

    Instructions

    • Cook the pasta in salted water per package directions until al dente.
    • Place the almonds, large tomato, garlic, red pepper flakes, almonds and half the basil in a food processor and process into a coarse paste.
    • In a large bowl, mix the pasta, almond-tomato paste, extra virgin olive oil, the remaining basil, zucchini, and the cherry tomatoes.
    • Add more salt if needed and serve.

    Nutrition

    Calories: 499kcal | Carbohydrates: 68g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Potassium: 742mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1155IU | Vitamin C: 37.5mg | Calcium: 95mg | Iron: 2.8mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram

    Linguini Fini with No Cook Tomato Sauce

     

    « Sprouted Bean and Quinoa Pulao
    Indian-Style Fried Rice From Scratch in 15 Minutes »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Judy

      September 29, 2017 at 6:13 pm

      What type of protein would accompany this well?

      Reply
      • Christine

        June 30, 2019 at 9:27 pm

        If you use whole wheat pasta, combined with almonds in the paste, should be s good source of protein.

        Reply
    2. Krithika

      January 04, 2016 at 5:24 pm

      5 stars
      After having this on my to-do list forever, finally made it for dinner last night. As usual I didn't have one of the ingredients because I didn't pay attention. Even without the zucchini, it made a filling yet light dinner. I fussed about with the ingredients and ended up with about a third of the paste, used half with spaghetti and cherry tomatoes. The rest will be used up for dinner tonight. Thank you for a quick and delicious recipe!
      For recipes that make a large quantity (i.e. serves more than 4), it'd be great if you could include some tips on how long it can be stored in the fridge, or freezing tips! It would be very helpful for a newbie like me.

      Reply
      • Vaishali

        January 06, 2016 at 8:20 am

        Hi Krithika, glad you enjoyed it! And yes I like that idea of including tips on storing or freezing. Will do!

        Reply
    3. The Vegan Junction

      August 06, 2015 at 3:50 pm

      5 stars
      Delicious recipe! I didn't use the oil, but still loved it and found it really satisfying!

      Reply
      • Vaishali Honawar

        August 07, 2015 at 10:29 am

        Hi TVJ, great idea not to add the oil. So glad you tried it!

        Reply
    4. Sheela

      August 05, 2015 at 10:33 pm

      Hello Vaishali, Trust you are doing great!
      The recipe looks so yummy and the best part you are out of the kitchen in no time, WOW! I can't thank you enough for making my cooking time simple and easy as my work life has become crazy for the past few weeks and will continue with the craziness for about a month or so...I need all the help to still maintain my fairly healthy eating routine. This recipe is now in my "to do list" ๐Ÿ™‚

      I have been checking your website on and off but did not get a chance to say "Hello". Sorry about that:((
      Nevertheless, I tried some new(for me but oldies for you:)) yummy recipes, as always it was a super hit in my kitchen and a recipe i would repeat.
      So I made the Easy Thai curry - quick and delicious with some brown rice on the side.
      Peach Streusel Breakfast on a saturday morning - slice of heaven!
      Sprouted bean and quinoa Pulao - not only looks good but also tastes good.

      A big hug!
      Happy tomorrow is Thursday that means weekend around the corner.

      Good Night!

      Sheela

      Reply
      • Vaishali Honawar

        August 07, 2015 at 10:32 am

        Hi Sheela, so happy you are trying out the recipes-- that Thai curry is one of my favorites too! ๐Ÿ™‚ Speed is definitely a big consideration for me, because as much as I'd love to, I rarely have hours to spend in the kitchen-- something I'm sure most readers would identify with. It's always good to hear from you. Many hugs.

        Reply
    5. Anonymous

      August 05, 2015 at 10:06 am

      5 stars
      Made it last night - awesome! Except I didn't use oil, but used a no oil oil recipe.

      Reply
      • Vaishali Honawar

        August 07, 2015 at 10:32 am

        Anon, what a great idea to not add any oil. So glad you tried it.

        Reply
    6. Hannah

      August 04, 2015 at 3:17 pm

      I have all of these ingredients and no plan for dinner tonight. In fact, I was feeling quite stressed about it. I'm making this!

      Reply
      • Vaishali Honawar

        August 07, 2015 at 10:33 am

        Hannah, hope you try!

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan