Creamy Vegan Pasta A Delicious In 30 minute Recipe

This rich and satisfying vegan pasta is a meal that will impress both vegans and non-vegans alike. The secret to its velvety texture is a simple, dairy-free sauce made from cashews, creating a creamy base that is surprisingly easy to prepare. Packed with flavor and fresh spinach, this vegan pasta is a perfect choice for a comforting weeknight dinner that is both healthy and incredibly delicious.

What is Vegan Pasta?

A vegan pasta recipe is one that is free from any animal products, including dairy, eggs, and meat. While most dried pastas are naturally vegan, the sauces and additions are where the difference lies. This particular recipe uses a creamy cashew-based sauce to replicate the richness of a traditional cream sauce. The result is a flavorful, plant-based meal that is a perfect example of how a veganism can be delicious, hearty, and accessible to everyone.

Ingredients

For the Pasta and Sauce

• 1 lb pasta of your choice (spaghetti or fettuccine are great)
• 1 cup raw cashews, soaked
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 large shallot or 1/2 small onion, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1 cup fresh spinach
• 1/4 cup nutritional yeast
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 cup hot pasta water (reserved from cooking pasta)

For Garnish

• Fresh parsley, chopped
• Vegan Parmesan (optional)

How to Make Creamy Vegan Pasta

1. Soak the Cashews: Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 15 minutes, or up to 2 hours. This step is crucial for making them soft enough to blend into a smooth, creamy sauce.
2. Cook the Pasta: While the cashews are soaking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the hot pasta water.
3. Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped shallot and cook for 2-3 minutes, until softened and fragrant. Add the red pepper flakes (if using) and cook for another 30 seconds.
4. Make the Sauce: Drain the soaked cashews and rinse them. Carefully transfer them to a high-speed blender. Add the nutritional yeast, lemon juice, salt, and black pepper. Pour in 1/2 cup of the reserved hot pasta water and blend on high until the sauce is completely smooth and creamy.
5. Combine and Finish: Add the sauce to the skillet with the aromatics. Add the fresh spinach and stir until it has wilted. Add the cooked and drained pasta to the skillet. Toss to coat everything evenly, adding a little more pasta water as needed to create a smooth, clingy sauce.

Tips for the Perfect Vegan Pasta

• Use a High-Speed Blender: A high-speed blender is essential for getting a perfectly smooth and lump-free cashew sauce.
• The Magic of Pasta Water: The starchy pasta water helps to emulsify the sauce and make it cling to the pasta. Don’t skip this step!
• Adjust Consistency: If your sauce is too thick, add more pasta water, one tablespoon at a time, until you reach your desired consistency.

Conclusion

This vegan pasta is a wonderful example of how simple ingredients can create a truly spectacular meal. It’s a quick, easy, and satisfying recipe that is perfect for a plant-based diet or for anyone looking for a delicious, healthy dinner.

Creamy Vegan Pasta A Delicious In 30 minute Recipe

foodifa

A simple and delicious recipe for a creamy vegan pasta made with a rich cashew sauce and fresh spinach.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

  

For the Pasta and Sauce

• 1 lb pasta of your choice spaghetti or fettuccine are great
• 1 cup raw cashews soaked
• 1 tbsp olive oil
• 3 cloves garlic minced
• 1 large shallot or 1/2 small onion finely chopped
• 1/2 tsp red pepper flakes optional
• 1 cup fresh spinach
• 1/4 cup nutritional yeast
• 1 tbsp fresh lemon juice
• 1/2 tsp salt plus more for pasta water
• 1/4 tsp black pepper
• 1 cup hot pasta water reserved from cooking pasta

For Garnish

• Fresh parsley chopped
• Vegan Parmesan optional

Instructions

 

• Soak the Cashews: Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 15 minutes, or up to 2 hours. This step is crucial for making them soft enough to blend into a smooth, creamy sauce.
• Cook the Pasta: While the cashews are soaking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the hot pasta water.
• Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped shallot and cook for 2-3 minutes, until softened and fragrant. Add the red pepper flakes (if using) and cook for another 30 seconds.
• Make the Sauce: Drain the soaked cashews and rinse them. Carefully transfer them to a high-speed blender. Add the nutritional yeast, lemon juice, salt, and black pepper. Pour in 1/2 cup of the reserved hot pasta water and blend on high until the sauce is completely smooth and creamy.
• Combine and Finish: Add the sauce to the skillet with the aromatics. Add the fresh spinach and stir until it has wilted. Add the cooked and drained pasta to the skillet. Toss to coat everything evenly, adding a little more pasta water as needed to create a smooth, clingy sauce.

Notes

For best results, allow the cashews to soak for at least 30 minutes.

Keyword creamy vegan pasta, plant-based, vegan, vegan pasta, vegan recipe