Savory Cashew Cream Pasta
This creamy, dreamy pasta is like a warm hug on a plate, and the cashew cream brings a rich, nutty depth that I just adore. It’s a go-to for those cozy nights when you want something comforting yet nourishing.
I remember the first time I made this Savory Cashew coconut cream Pasta; I was experimenting with a new recipe during a rainy afternoon.
As the aroma filled my kitchen, I felt this wave of comfort wash over me.
It’s one of those dishes that reminds me how simple ingredients can create something truly magical.
Plus, it’s so easy to whip up, making it perfect for busy weeknights.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using raw cashews is key for that creamy texture! If you’re in a pinch, you can use store-bought cashew coconut cream, but I really love making it from scratch. Nutritional yeast adds that cheesy flavor, so don’t skip it! You can customize the greens too; kale or broccoli works well if you have those on hand.
Tips & Notes
- •I like to keep my cashew coconut cream in the fridge for a few days – it’s perfect for drizzling on salads or grain bowls!
- •If you want to spice things up, a pinch of red pepper flakes in the sauce adds a nice kick.
Recipe Variations
- •Sometimes, I’ll toss in some sun-dried tomatoes for an extra burst of flavor.
- •You could also add some sautéed mushrooms for a hearty twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of water or plant milk to loosen it up.
Frequently Asked Questions
Can I make this nut-free?
Absolutely! You can try using silken tofu blended with a bit of plant milk or sunflower seeds for a nut-free coconut cream alternative.
What if I don't have nutritional yeast?
You can skip it, but it does give that lovely cheesy flavor. If you have vegan cheese on hand, you could melt that into the sauce instead!
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This creamy, dreamy pasta is like a warm hug on a plate, and the cashew cream brings a rich, nutty depth that I just adore. It’s a go-to for those cozy nights when you want something comforting yet nourishing.
Ingredients
Instructions
- 1
Start by cooking your pasta according to the package instructions. Make sure to salt the water for flavor, and save a cup of the pasta water before draining.
- 2
While the pasta cooks, drain and rinse the soaked cashews. In a blender, combine the cashews, water, nutritional yeast, lemon juice, and a pinch of salt. Blend until completely smooth and creamy.
- 3
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the chopped spinach to the skillet and sauté until wilted, about 3-4 minutes. If using frozen spinach, make sure it's heated through.
- 5
Pour the cashew coconut cream into the skillet, stirring well to combine. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
- 6
Once the pasta is ready, drain it and toss it in the skillet with the cashew coconut cream sauce. Mix everything together well, and season with more salt and pepper to taste.
- 7
Serve immediately, drizzling with a little extra olive oil and a sprinkle of nutritional yeast if you like. Enjoy!
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