Can I make this pasta gluten-free?

Absolutely! You can easily substitute the pasta with a gluten-free version, such as rice pasta or chickpea pasta. Just be sure to cook it according to the package instructions for the best results. The creamy sauce will pair wonderfully with any gluten-free option.

How do I store leftovers?

Leftovers should be stored in an airtight container and can be kept in the fridge for up to three days. When reheating, consider adding a splash of vegetable broth to thin out the sauce, as it may thicken while refrigerated.

Can I use different nuts instead of cashews?

Yes, you can use other nuts, such as almonds or macadamia nuts. Soaking is recommended for at least a few hours to achieve a smooth, creamy consistency. Just note that different nuts will subtly change the flavor.

Can I add protein to this dish?

Certainly! For additional protein, consider adding cooked lentils or chickpeas to the pasta before tossing with the sauce. You can also add plant-based meat alternatives for a heartier meal.

How can I make this dish spicier?

If you enjoy a kick of heat, add red pepper flakes or a dash of hot sauce to the sauce while blending. You can also incorporate spicy sautéed vegetables, such as jalapeños or serranos, to personalize the heat level.

Vegan Creamy Spinach Garlic Pasta With Cashews And Parsley

Ingredients

Units Scale

1 bulb Garlic (top sliced off)
1 1/2 cups Cashews (soaked for 6-24 hours or boiled)
1 1/2 cups Vegetable broth
1/4 cup Nutritional yeast
1 cup Spinach
1 bunch Parsley
1/2 Juice from lemon
1 tsp Salt
1/2 tsp Pepper
3-4 servings Pasta of choice (cooked)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C) and prepare a baking dish by placing the bulb of garlic inside, with the top sliced off. Roast the garlic for about 40 minutes or until soft and caramelized.
While the garlic is roasting, soak your cashews in water for 6-24 hours. If short on time, boil them for approximately 1 hour until softened. After soaking or boiling, drain the cashews.
Once the garlic is done roasting, remove the cloves from the bulb and add them to a blender. Include the soaked cashews, vegetable broth, nutritional yeast, spinach, parsley, lemon juice, salt, and pepper.
Blend everything until you achieve a smooth and creamy consistency. Taste the sauce and adjust the seasoning if needed.
Toss the creamy sauce with your cooked pasta, ensuring all the noodles are well-coated. Serve warm, garnished with additional parsley if desired.

Notes

Soak cashews overnight for the best texture. You can use almonds instead of cashews if preferred.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main course
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg