Description
A rich and velvety plant-based pasta dish made with cashew or coconut milk sauce, infused with garlic, onion, and optional veggies for a wholesome and comforting meal.
Ingredients
Scale
- 12 oz pasta (any kind like penne, spaghetti, or fusilli)
- 1 cup cooked cashews (or 1 cup canned coconut milk)
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small onion, chopped
- 3/4 cup plant-based milk
- 1/2 tsp black pepper
- 1 cup optional veggies (e.g., spinach, mushrooms, cherry tomatoes)
Instructions
- Boil pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews (or coconut milk), garlic, nutritional yeast, lemon juice, salt, and plant-based milk. Blend until smooth and creamy.
- In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent.
- Pour in the blended sauce and cook, stirring, until heated through and thickened.
- Add in optional vegetables and cook until just tender.
- Toss in the cooked pasta and mix to coat evenly with the sauce.
- Season with black pepper, and adjust salt or lemon juice to taste.
- Serve hot, garnished with fresh herbs or vegan parmesan if desired.
Notes
- For a nut-free version, use silken tofu or canned coconut milk instead of cashews.
- Add sun-dried tomatoes or roasted red peppers to the sauce for extra flavor.
- Spice it up with red pepper flakes or smoked paprika.
- Top with toasted pine nuts or crushed walnuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg