Vegan Pasta Recipe with Creamy Cashew Sauce
A silky, plant-based pasta dish featuring cashew cream sauce blended with vegetable broth and nutritional yeast. Fresh spinach and cherry tomatoes add bright color and nutrients to this satisfying, dairy-free meal.
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Servings: 4 servings
Calories: 480kcal
Ingredients
- 1 1/2 cups raw cashews, soaked for 4 hours or overnight
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 pound pasta (penne or spaghetti recommended)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 10 oz fresh spinach
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon vegan parmesan (optional)
Instructions
- Soak cashews in water for 4 hours or overnight until soft
- Bring a large pot of salted water to boil for pasta
- Meanwhile, drain soaked cashews and add to blender with garlic, lemon juice, vegetable broth, and nutritional yeast. Blend until smooth and creamy
- Cook pasta according to package instructions until al dente
- Drizzle olive oil in a large skillet over medium heat. Sauté garlic for 1 minute
- Add cherry tomatoes and spinach to skillet, sauté until spinach wilts
- Toss cooked pasta with cashew sauce in pan, then stir in cooked vegetables
- Season with salt and pepper. Garnish with vegan parmesan if using
Notes
For extra richness, roast cashews before blending
Can use cooked butternut squash in place of some pasta for more volume
Store leftovers in airtight containers for up to 3 days
Cashews can be blended ahead of time and refrigerated for 24 hours
Can use cooked butternut squash in place of some pasta for more volume
Store leftovers in airtight containers for up to 3 days
Cashews can be blended ahead of time and refrigerated for 24 hours
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 60g | Protein: 15g | Fat: 20g | Saturated Fat: 5g | Sodium: 450mg | Fiber: 8g | Sugar: 4g