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Creamy Cashew Spinach Pasta

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Melissa

Ingredients

  • 16 oz pasta of choice I used Campanelle.
  • ½ cup raw cashews, soaked for 2-4 hours See below for quick soak method.
  • 2 cups fresh spinach
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon Herbed Vegan Cashew Parmesan link below
  • ½ - 1 cup reserved pasta water
  • 1 tbsp fresh squeezed lemon juice

Instructions

  • Cook pasta according to package directions reserving 1 cup of cooking water.
  • Sauté spinach and garlic using 1 -2 tablespoon of water as needed until spinach has wilted and garlic is fragrant. Add salt and pepper. 
  • In a high speed blender combine drained cashews, spinach, ½ cup reserved pasta water, and herbed vegan parmesan. Blend until smooth and creamy. Add additional pasta water to thin to desired consistency. Taste and adjust seasoning to your liking. 
  • Pour sauce over pasta and toss to evenly coat.  
  • Sprinkle additional vegan parmesan and squeeze more lemon juice over pasta, if desired and serve. 

Notes

To quickly soften cashews: add cashews and enough water to cover to a sauce pan and bring to a boil. Continue to boil for 15 minutes and drain. Continue with recipe. 
Recipe for Vegan Herbed Cashew Parmesan here