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Vegan Creamy Tuscan Pasta

Vegan Creamy Tuscan Pasta

Vegan creamy Tuscan pasta with sun dried tomatoes and spinach in a silky cashew sauce. Dairy free comfort in 25 min.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. **Boil.** Cook penne in salted water until al dente. Reserve 1 cup pasta water before draining.
  2. **Blend.** Drain cashews. Blend with 1 cup pasta water, nutritional yeast, salt, and lemon juice until silky smooth, about 90 seconds.
  3. **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.
  4. **Combine.** Pour cashew cream into the skillet. Whisk to combine and bring to a simmer.
  5. **Toss.** Add drained pasta and toss to coat. Add more pasta water 2 tbsp at a time if too thick.
  6. **Wilt.** Remove from heat. Stir in spinach and basil until just wilted, about 30 seconds.
  7. **Serve.** Top with cracked pepper and extra basil.

Notes

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.