Go Back
To achieve the luscious, creamy sauce that makes this vegan spinach pasta irresistible, the blending process is key. Start by gathering your ingredients for the sauce: soaked cashews, nutritional yeast, plant-based milk, and a touch of lemon juice.

Creamy Vegan Spinach Pasta

Discover the joy of plant-based cooking with this Creamy Vegan Spinach Pasta! This delicious dish pairs tender pasta with a velvety sauce crafted from soaked cashews, fresh spinach, and nutritional yeast, offering both a satisfying texture and a burst of flavor. Perfect for busy weeknights or special occasions, this recipe highlights the nutritional power of spinach while delivering indulgent taste without dairy. Dive into a wholesome meal that's easy to prepare and utterly delightful!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) pasta of choice (e.g. penne, fusilli)

4 cups fresh spinach, thoroughly washed and coarsely chopped

1 medium onion, finely diced

4 cloves garlic, minced

1 cup raw cashews (soaked in water for at least 2 hours, then drained)

1/2 cup nutritional yeast

1 cup unsweetened almond milk (or any preferred plant-based milk)

Juice of 1 lemon

2 tablespoons olive oil

Salt and black pepper, to taste

1/2 teaspoon red pepper flakes (optional, for added heat)

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring generously salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta, reserving 1 cup of the starchy pasta water for later use. Set the pasta aside.

    Prepare the Creamy Sauce: In a high-speed blender, add the soaked cashews, nutritional yeast, almond milk, lemon juice, and a pinch of salt and black pepper. Blend on high power until the mixture is completely smooth and creamy, typically about 1-2 minutes. If the sauce is too thick for your liking, gradually add some of the reserved pasta water until the desired creaminess is achieved. Set the sauce aside.

      Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft. Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 1-2 minutes until the garlic is fragrant but not burnt.

        Cook the Spinach: Add the chopped spinach to the skillet, stirring it into the sautéed onions and garlic. Cook for approximately 3-4 minutes, or until the spinach has wilted down significantly.

          Combine Pasta and Sauce: Reduce the heat to low and add the drained pasta to the skillet with the spinach mixture. Pour the creamy sauce over the pasta and gently toss to combine everything evenly. If the mixture seems a bit dry, slowly incorporate more of the reserved pasta water until the desired sauciness is reached.

            Season to Taste: Take a moment to taste your creamy spinach pasta. Adjust the seasoning with additional salt, black pepper, and a bit more lemon juice if you prefer a brighter flavor.

              Serve: Transfer the pasta to serving plates or a large dish. Garnish with fresh basil leaves if desired, and enjoy your warm, deliciously creamy vegan spinach pasta!

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4