• Alex from Terra


This pasta in pink, super creamy sauce is the new favourite in our house.

Since I first made it, Lark has been asking for it constantly, I honestly think he wouldn't mind having it for breakfast, lunch and dinner!

The sauce is bursting with fresh Italian flavours of thyme, basil, a hint of tomato and the creamy cheesiness from Terra Natural cashew cream cheese.

It's vegan, oil free, and the best thing that this pasta will take you 20 minutes or less to make!

Even though we cannot visit Italy now, this pasta might be the second best thing 🇮🇹

Watch Pasta in Pink Italian Sauce video here:

You need:

300 g of spaghetti or fettuccine - in regular or gluten-free version;

3 - 4 large garlic cloves;

about 10 large green olives;

1/2 cup tomato passata;

1/3 cup Terra Natural cashew cream cheese (about half of a 200 g jar);

1/2 tbsp dried Italian herbs (or 1 tbsp fresh): sage, thyme, rosemary;

a bunch of fresh basil leaves


  1. Cook the pasta in salted water, following package instructions.

  2. While the pasta is cooking, chop the garlic in small pieces. Cut the green olives in halves, loosely chop basil leaves.

  3. In a skillet, heat 1/2 cup of water, add the garlic, cook for 2 minutes.

  4. Add 1/2 cup tomato passata, 1/3 cup Terra Natural cashew cream cheese, Italian herbs, salt to taste (I add 1/2 tsp) and 1/2 cup water. Mix everything well, cook for 5 - 7 minutes. Add water if needed, 1/4 cup at a time.

  5. Add chopped olives and cook for 2 more minutes.

  6. Add cooked drained pasta, mix well, then add half of the chopped basil and mix in the hot pasta - it's going to give the dish an amazing flavour!

  7. Enjoy! Decorate with the rest of fresh chopped basil and ground pepper.

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