Creamy Vegan Pasta is rich, silky, and comforting without any dairy. It’s made with a smooth cashew or coconut-based sauce blended with garlic, onion, and a hint of lemon for a bright finish. Tossed with tender pasta and your favorite vegetables, this dish delivers the same creamy texture as Alfredo but in a lighter, plant-based way. Perfect for a quick dinner that feels cozy and satisfying.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2. Ingredients
- 12 ounces pasta (spaghetti, fettuccine, or penne)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 1 cup unsweetened plant-based milk (almond, oat, or soy)
- ½ cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby spinach or kale (optional)
- Fresh parsley, for garnish
3. Instructions
Step 1: Cook the Pasta
Boil the pasta in salted water according to package directions. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Sauté Aromatics
In a skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another minute.
Step 3: Make the Creamy Sauce
Drain the soaked cashews and add them to a blender along with the cooked onion and garlic, plant-based milk, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
Step 4: Combine with Pasta
Pour the sauce back into the skillet and heat gently. Add cooked pasta and toss until evenly coated. If needed, add a little pasta water to thin the sauce to your liking. Stir in spinach or kale and cook until wilted.
Step 5: Serve
Garnish with chopped parsley, a sprinkle of black pepper, or a drizzle of olive oil. Serve warm.
4. Nutrition (Per Serving)
Calories: 430
Fat: 16g
Carbohydrates: 58g
Protein: 13g
Sugar: 4g
Fiber: 4g
Sodium: 340mg
5. Tips
- For a nut-free version, replace cashews with silken tofu or sunflower seeds.
- Add roasted mushrooms or cherry tomatoes for more depth of flavor.
- Use gluten-free pasta if needed.
- The sauce can be made ahead and stored in the fridge for up to 4 days.
