Description
Discover the best vegan pasta recipes—creamy, zesty, and satisfying! From cashew alfredo to roasted veggie pasta, enjoy guilt-free plant-based comfort food.
Ingredients
- 1 cup raw cashews, soaked in hot water for 20 minutes
- 1 1/4 cups unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fettuccine or linguine
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1/2 cup spinach leaves
Instructions
- Soak raw cashews in hot water for at least 20 minutes, then drain.
- Boil pasta in salted water until al dente. Reserve 1/2 cup of cooking water and drain.
- Combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender. Blend until silky smooth.
- Heat olive oil in a skillet over medium heat. Add broccoli and cook for 3 minutes, then stir in cherry tomatoes and spinach. Cook until tender.
- Add the cooked pasta and cashew sauce to the skillet. Toss over low heat until creamy. Add reserved pasta water as needed to thin the sauce.
- Garnish with extra black pepper, lemon zest, or chopped parsley. Serve warm.
Notes
- For a smoky variation, add 1 teaspoon of smoked paprika or roasted red peppers to the sauce before blending.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Blended Sauce, Sautéed Vegetables
- Cuisine: Italian-Inspired