Vegan Creamy Spinach Garlic Pasta with Cashews and Parsley

Why You’ll Love This Recipe

This pasta is delightfully creamy without any dairy, thanks to the smooth cashew sauce. The roasted garlic adds depth and sweetness, while fresh spinach and parsley provide vibrant color and freshness. It’s a wholesome, plant-based meal that’s simple to prepare, packed with nutrients, and perfect for anyone craving creamy comfort food.

Ingredients

• 8 ounces pasta (fettuccine, linguine, or your favorite)

• 1 cup raw cashews, soaked for at least 2 hours or boiled for 15 minutes

• 3 cups fresh spinach leaves

• 4 cloves garlic, roasted or sautéed

• 1/2 cup water or plant-based milk (adjust for desired creaminess)

• 2 tablespoons olive oil

• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

• Juice of 1/2 lemon

• 1/4 cup fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. In a blender, combine soaked cashews, roasted garlic, water or plant milk, olive oil, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.

3. In a large skillet over medium heat, sauté fresh spinach until wilted.

4. Pour the cashew cream sauce into the skillet with spinach and heat gently, stirring until warmed through.

5. Add cooked pasta to the skillet and toss to coat evenly with the sauce.

6. Stir in chopped parsley and adjust seasoning as needed.

7. Serve immediately, garnished with extra parsley if desired.

Servings and timing

This recipe serves 4 people. Preparation and cooking take about 30-35 minutes, including soaking time for cashews.

Variations

• Use kale or Swiss chard instead of spinach.

• Add sautéed mushrooms or cherry tomatoes for extra flavor.

• Stir in vegan Parmesan or additional nutritional yeast for cheesiness.

• Toss with toasted pine nuts or walnuts for crunch.

• Add red pepper flakes for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant milk to restore creaminess if needed.

FAQs

Can I use roasted garlic powder instead of fresh roasted garlic?

Fresh roasted garlic offers better flavor, but garlic powder can be used in a pinch.

How do I soak cashews quickly?

Boil cashews in water for 15 minutes to soften them quickly.

Is this recipe gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I make this ahead?

Prepare the sauce in advance; combine with pasta and spinach when ready to serve.

Can I freeze the sauce?

Yes, freeze in an airtight container for up to 1 month; thaw before use.

How do I make the sauce thinner?

Add more water or plant milk while blending.

Can I use raw spinach instead of sautéing?

Sautéing helps reduce bitterness and improves texture but raw can be mixed in if preferred.

What plant milk works best?

Unsweetened almond, oat, or soy milk are good options.

Can I add protein?

Add cooked chickpeas, tofu, or tempeh for extra protein.

How do I store leftovers?

Keep in airtight containers in the fridge and consume within 3 days.

Conclusion

Vegan Creamy Spinach Garlic Pasta with Cashews and Parsley is a rich, flavorful, and nutritious plant-based meal that satisfies cravings for creamy comfort food without dairy. Easy to prepare and packed with wholesome ingredients, this dish is perfect for vegan and non-vegan eaters alike who want a delicious and healthy pasta option.