Vegan Creamy Spinach Garlic Pasta with Cashews and Parsley Recipe
This Vegan Creamy Spinach Garlic Pasta features a luscious, dairy-free sauce made from roasted garlic, soaked cashews, fresh spinach, and parsley, blended to silky perfection. It’s a nourishing, flavorful dish perfect for a quick and healthy meal that satisfies your comfort food cravings without any dairy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Sauce Ingredients
- 1 bulb garlic – top sliced off
- 1 ½ cups cashews (soaked for 6–24 hours or 1 hour in boiling water)
- 1 ½ cups vegetable broth
- ¼ cup nutritional yeast
- 1 cup spinach
- 1 bunch parsley
- juice from ½ lemon
- 1 tsp salt
- ½ tsp pepper
Pasta
- 3–4 servings cooked pasta of choice (any pasta works here)
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the garlic bulb.
- Roast Garlic: Place the bulb of garlic with the top sliced off into a baking dish and roast in the oven for 40 minutes until soft and caramelized.
- Prepare Sauce: Once roasted, squeeze the soft garlic cloves from the bulb into a blender. Add soaked cashews, vegetable broth, nutritional yeast, spinach, parsley, lemon juice, salt, and pepper. Blend all ingredients until you get a smooth, creamy sauce.
- Combine and Serve: Toss the creamy sauce with your choice of cooked pasta thoroughly, ensuring every strand is coated. Serve immediately while warm for a delicious, comforting vegan pasta dish.
Notes
- Soak cashews for best texture: 6-24 hours in water or quick soak for 1 hour in boiling water.
- Use any pasta you like — gluten-free, whole wheat, or regular all work great.
- For extra flavor, consider adding a pinch of red pepper flakes or garlic powder.
- Leftover sauce can be stored in the fridge for up to 3 days.
- Ensure garlic is roasted until soft to avoid harsh raw flavor in the sauce.
