This creamy vegan pasta recipe is ideal for the whole family and ready in just 20 minutes!
- 10 oz egg-free fettuccine (dry weight)
- 1 1/4 cup cashews, soaked
- 2 cups vegetable broth (a little more if need be)
- 2 1/2 tbsp nutritional yeast
- 2 tsp cornstarch or all-purpose flour
- 3 garlic cloves, minced
- 1 yellow onion, medium to large, chopped
- 12–14oz mushrooms of choice, sliced
- 2 tbsp + 2 tsp olive oil
- 8oz cherry tomatoes
- 1 tsp balsamic reduction or balsamic vinegar
- 1 handful fresh basil leaves
- sea salt to taste
- 1 pinch freshly ground pepper
- 3 cups baby spinach
- 2 tsp soy or tamari sauce
- 2 tsp liquid smoke (optional)
- In a large pot, bring lightly salted water to a boil, then add the pasta and cook al dente, which should take about 12-13 minutes depending on the brand you’re using. Once the pasta is cooked, drain and return it to the pot, mixing in 1 tbsp olive oil, fresh basil and ground pepper. Add the lid to keep the pasta warm until you’re ready to serve.
- While the pasta is cooking, start sautéeing the chopped onion and 2 garlic cloves in 1 tbsp of olive oil in a frypan. Add the mushrooms about a minute later and then sauté over medium heat for 10 minutes, then add the soy sauce and liquid smoke and mix well.
- Reduce heat to low and start making the cashew sauce. For the sauce, blend the soaked and drained cashews with the cornstarch, 1 1/4 cup vegetable broth, sea salt and nutritional yeast on high until you get a smooth consistency.
- Add the sauce and spinach to the pan, mix well and let simmer for 5 more minutes mixing in the rest of the vegetable broth little by little. If the sauce is too thick, add a little more broth or water.
- For the balsamic tomatoes, add 2 tsp olive oil and the cherry tomatoes to a grill pan and grill over medium heat for 3 minutes. Add the balsamic reduction or vinegar and 1 minced garlic clove and grill for 3 additional minutes over low-medium heat.
- Serve the pasta with the sauce and tomatoes and enjoy.
- If you have leftovers, be sure to add a little more liquid to the sauce when you reheat it as it will thicken in the fridge.
- t’s best to soak the cashews for at least 4 hours or overnight, but if you forgot to prep this step, you can quick-soak them in boiling water for a few minutes (don’t cook them, just let them sit in the hot water).
Keywords: pasta, vegan, vegan pasta, quick meals