Pasta with Cherry Tomato Sauce

No oil, no cream, no cheese, and this pasta sauce still tastes incredibly rich. The secret is miso paste blended into the pureed cherry tomatoes, adding a savory umami depth that tricks your brain into thinking there’s butter in there somewhere.

Cherry tomatoes are sweeter and more concentrated in flavor than regular tomatoes. Cooking them down with sauteed onions, garlic, and tomato paste builds a sauce base with serious depth before it even hits the blender.

The sauteing technique here is worth noting. Instead of oil, balsamic vinegar and water create the cooking medium. The vinegar caramelizes the onions and adds a tangy sweetness that carries through the finished sauce.

Blending everything smooth with cornstarch gives the sauce a silky, velvety body that clings to every twist of pasta. A final hit of balsamic vinegar and fresh parsley added after pureeing keeps the flavors bright and layered.

Pro Tips

• Use white or yellow miso for a milder flavor. Red miso works but adds a stronger, saltier punch that can overpower the tomatoes.
• Dissolve the cornstarch in cold water before adding to the blender. Hot liquid makes cornstarch clump instantly.
• Don’t skip the second addition of balsamic vinegar after pureeing. The first addition cooks down during sauteing. The fresh splash at the end adds brightness.
• Toss the pasta with the sauce while both are hot so the pasta absorbs the flavor.

Variations

• Roasted cherry tomato version: Roast the cherry tomatoes at high heat before blending for a sweeter, more caramelized sauce.
• Spicy arrabbiata: Add red pepper flakes to the saute for a vegan arrabbiata-style kick.
• Creamy cashew: Blend in a handful of soaked raw cashews for a creamier, richer sauce that’s still completely plant-based.