Description
This cozy plant-based pasta is made with a rich cashew cream sauce, sautéed spinach, and blistered cherry tomatoes. It’s quick, comforting, and completely dairy-free.
Ingredients
- 1 cup raw cashews (soaked for 2 hours or boiled for 10 mins)
- 3/4 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/2 teaspoon salt
- 2 cups cherry tomatoes
- 2 cups fresh spinach
- 8 oz pasta (penne, fusilli, or gluten-free)
- 1 tablespoon olive oil
- Black pepper, to taste
- Fresh basil, for garnish
Instructions
1. Cook pasta according to package instructions. Drain and set aside.
2. While pasta cooks, blend soaked cashews, water, nutritional yeast, lemon juice, garlic, and salt until smooth.
3. Heat olive oil in a skillet over medium heat. Add cherry tomatoes and sauté until blistered, about 4–5 minutes.
4. Add spinach and cook until wilted, about 2 minutes.
5. Reduce heat to low. Add drained pasta to skillet along with cashew sauce. Stir gently to combine.
6. Cook for 2–3 minutes until sauce thickens and coats the pasta.
7. Top with black pepper and fresh basil. Serve warm.
Notes
You can add chili flakes for a little heat.
Store leftovers in the fridge for up to 3 days.
Use gluten-free pasta for a fully gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
