20-Min Creamy Cashew Pasta
This creamy cashew pasta is a delightful plant-based dish, offering a rich and satisfying experience without any dairy. It's incredibly quick to prepare, making it an ideal choice for a healthy and hearty weeknight meal. The sauce gets its luxurious texture from blended cashews, combined with nutritional yeast for a cheesy flavor, and a hint of lemon for brightness.
Ingredients
- 1 cup raw cashews soaked and drained
- 1/2 cup water or plant milk (unsweetened)
- 1/4 cup nutritional yeast
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 8 ounces pasta any shape
- 1 tablespoon olive oil
- 2 cups fresh spinach chopped
- 1/2 cup cherry tomatoes halved
Instructions
- Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
- While pasta cooks, blend the soaked and drained cashews, 1/2 cup water (or plant milk), nutritional yeast, minced garlic, lemon juice, salt, and pepper in a high-speed blender until completely smooth and creamy. If too thick, add a tablespoon of reserved pasta water at a time until desired consistency.
- In a large skillet or pot, heat olive oil over medium heat. Add spinach and cherry tomatoes, and sauté for 2-3 minutes until spinach wilts.
- Add the cooked pasta and creamy cashew sauce to the skillet with the vegetables. Toss to coat the pasta evenly. If needed, add a little more reserved pasta water to reach your preferred consistency.
- Serve immediately, garnished with fresh herbs or a sprinkle of vegan parmesan if desired.
Notes
For extra veggies, add sautéed mushrooms or bell peppers. A sprinkle of red pepper flakes adds a nice kick. Ensure cashews are soaked for at least 30 minutes (or boiled for 10-15 minutes) for the smoothest sauce. You can also customize with your favorite herbs like basil or parsley.