Creamy vegan Tuscan pasta with sun dried tomatoes and spinach in a silky cashew sauce, ready in 25 minutes. ♡
This vegan creamy Tuscan pasta tastes exactly like the dairy version with zero butter or cream. A silky cashew cream blends with sun dried tomatoes, garlic, and fresh spinach for the cozy Italian dinner everyone has been chasing. For more ideas, see our Vegan Butternut Squash Mac And Cheese.
Dairy free comfort food that even meat eaters fight over. Let’s make it together.
Ingredients
Vegan Creamy Tuscan Pasta
- 1 lb penne pasta
- 1 cup raw cashews, soaked 15 minutes in hot water
- 2 tbsp sun dried tomato oil, from the jar
- 4 cloves garlic, minced
- 1/2 cup sun dried tomatoes in oil, drained and chopped
- 3 tbsp nutritional yeast
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1 cup reserved pasta water
- 5 oz fresh baby spinach
- 2 tbsp fresh basil, torn
How to Make Vegan Creamy Tuscan Pasta
- **Boil.** Cook penne in salted water until al dente. Reserve 1 cup pasta water before draining.
- **Blend.** Drain cashews. Blend with 1 cup pasta water, nutritional yeast, salt, and lemon juice until silky smooth, about 90 seconds.
- **Saute.** Heat sun dried tomato oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant. Stir in sun dried tomatoes and Italian seasoning.
- **Combine.** Pour cashew cream into the skillet. Whisk to combine and bring to a simmer.
- **Toss.** Add drained pasta and toss to coat. Add more pasta water 2 tbsp at a time if too thick.
- **Wilt.** Remove from heat. Stir in spinach and basil until just wilted, about 30 seconds.
- **Serve.** Top with cracked pepper and extra basil.
Why This Recipe Works
Soaked raw cashews are the secret to plant based cream sauces. Once blended with hot pasta water and nutritional yeast they turn into a creamy emulsion that coats pasta the same way heavy cream does. Soaking softens the cell walls so the blender breaks them down completely.
Sun dried tomatoes packed in oil add concentrated tomato flavor without watering down the sauce. The oil they sit in carries garlic and herb flavor too, so save 1 tablespoon to use as your cooking fat.
Adding fresh spinach off the heat keeps it bright green instead of wilting into a sad gray pile. Residual heat from the pasta wilts it perfectly in 30 seconds. For more ideas, see our Crispy Salt And Pepper Tofu.
Tips
- Soak cashews in hot water for 15 minutes if you forgot to soak overnight.
- Use sun dried tomatoes in oil, not dry packed, for richer flavor.
- Reserve 1 cup pasta water before draining, you will need it for the sauce.
- Store leftovers in an airtight container in the fridge up to 4 days.
- Reheat with a splash of plant milk to revive the creamy texture.
- Common mistake: do not skip the nutritional yeast, it is what gives the cheesy flavor.
Variations
- Add 1 can drained chickpeas for extra plant protein.
- Use kale instead of spinach for a heartier green.
- Stir in 1 cup vegan sausage crumbles for a meatier dish.
- Add red pepper flakes for a spicy Tuscan twist.
- Swap penne for rigatoni or fettuccine.
- Top with vegan parmesan for a finishing layer.
Looking for more recipes? Try our Vegan Chocolate Peanut Butter Banana Ice Cream or Bang Bang Chicken Bowls next.
Common Mistakes to Avoid
- Skipping the cashew soak: Soak at least 15 minutes in hot water or the sauce stays grainy.
- Using cold pasta water: Reserve hot starchy pasta water. The starch helps emulsify the sauce.
- Wilting the spinach in the sauce: Stir spinach in off the heat. The pasta heat wilts it just enough.
- Using regular salt water for cashews: Plain hot water only. Salt makes them tough.
Vegan Creamy Tuscan Pasta
Ingredients
Method
- **Boil.** Cook penne in salted water until al dente. Reserve 1 cup pasta water before draining.
- **Blend.** Drain cashews. Blend with 1 cup pasta water, nutritional yeast, salt, and lemon juice until silky smooth, about 90 seconds.
- **Saute.** Heat sun dried tomato oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant. Stir in sun dried tomatoes and Italian seasoning.
- **Combine.** Pour cashew cream into the skillet. Whisk to combine and bring to a simmer.
- **Toss.** Add drained pasta and toss to coat. Add more pasta water 2 tbsp at a time if too thick.
- **Wilt.** Remove from heat. Stir in spinach and basil until just wilted, about 30 seconds.
- **Serve.** Top with cracked pepper and extra basil.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.
