Ingredients
- Pasta: 1 lb (450g) Fettuccine or Linguine (or pasta shape of your choice; Pappardelle, Penne, or Rigatoni also work well)
- Raw Cashews: 1 cup (about 150g), soaked (see instructions)
- Water: 1 cup (240ml) for blending cashew cream, plus more if needed
- Vegan Butter: 3 tablespoons (can substitute olive oil or reserved sun-dried tomato oil)
- Garlic: 5-6 cloves, minced (about 2 tablespoons) – use more if you’re a garlic fanatic!
- Sun-Dried Tomatoes: ¾ cup (about 100-120g) oil-packed sun-dried tomatoes, drained (reserve 1-2 tbsp of the oil if desired) and roughly chopped
- Vegetable Broth: 1 ½ cups (360ml), low sodium recommended
- Nutritional Yeast: ¼ cup (about 15-20g) – provides a cheesy, umami depth
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon (or 1 tablespoon fresh, chopped)
- Red Pepper Flakes: ½ teaspoon (adjust to your spice preference)
- Fresh Spinach: 3-4 cups (about 85-115g), packed
- Salt: 1 teaspoon, plus more for pasta water and tasting
- Black Pepper: ½ teaspoon, freshly ground, plus more to taste
- Fresh Basil or Parsley: For garnish, chopped (optional)
- Vegan Parmesan Cheese: For garnish (optional)
Instructions
- Soak the Cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes (if using very hot/boiling water) or up to 4 hours (if using warm water). If you have time, soaking overnight in cold water in the fridge yields excellent results. Once soaked, drain the cashews thoroughly and rinse them. Why soak? Soaking softens the cashews, allowing them to break down completely when blended, resulting in an ultra-smooth, creamy texture without any graininess.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 1-2 minutes less than the suggested time, as it will finish cooking in the sauce). Why salt the water? It seasons the pasta from the inside out, crucial for overall flavour. Why al dente? The pasta will absorb some sauce and continue cooking slightly when combined; cooking it al dente prevents it from becoming mushy. Before draining, carefully reserve about 1.5 cups (360ml) of the starchy pasta water. Drain the pasta and set aside (do not rinse). Why reserve pasta water? The starch in the water helps to emulsify the sauce, making it creamy and helping it cling beautifully to the pasta.
- Make the Cashew Cream: While the pasta cooks, combine the drained, soaked cashews and 1 cup (240ml) of fresh water in a high-speed blender. Blend on high speed for 1-2 minutes, or until completely smooth and creamy. Scrape down the sides as needed. The consistency should resemble heavy cream. If it seems too thick, add another tablespoon or two of water and blend again. Set aside. Using a high-speed blender is key here for the smoothest result. If you don’t have one, blend for longer and potentially strain the cream through a fine-mesh sieve.
- Sauté Aromatics: Place a large skillet or Dutch oven (large enough to eventually hold the pasta) over medium heat. Add the vegan butter (or reserved sun-dried tomato oil, or a mix). Once melted and shimmering, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic, which can make the sauce bitter.
- Build Sauce Flavour: Add the chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Sauté for another 2-3 minutes, stirring frequently, allowing the tomatoes to soften slightly and the herbs to become fragrant. The oil will take on a lovely reddish hue.
- Deglaze and Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan (this adds flavour!). Bring the mixture to a gentle simmer.
- Add Creaminess and Cheesy Flavour: Reduce the heat to low. Whisk in the prepared cashew cream and the nutritional yeast until well combined. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, allowing it to thicken slightly. Do not let it boil rapidly, as cashew cream can sometimes break or become grainy under high heat.
- Wilt the Spinach: Add the fresh spinach to the skillet, a couple of handfuls at a time if necessary. Stir gently until the spinach wilts down into the sauce, which should only take 1-2 minutes.
- Season the Sauce: Taste the sauce and season generously with salt (start with the recommended 1 teaspoon) and freshly ground black pepper (start with ½ teaspoon). Remember the pasta water is salty, so be cautious initially – you can always add more salt later. The flavour should be rich, savoury, and well-balanced.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss gently but thoroughly to coat every strand. If the sauce seems too thick, add a splash (start with ¼ cup / 60ml) of the reserved starchy pasta water and toss again. Continue adding pasta water, a little at a time, until the sauce reaches your desired consistency – it should be creamy and glossy, clinging nicely to the pasta. Let the pasta simmer gently in the sauce for 1-2 minutes to allow the flavours to meld and the pasta to finish cooking.
- Final Touches & Serve: Remove the skillet from the heat. Taste one last time and adjust seasoning if needed (more salt, pepper, or red pepper flakes?). Stir in any fresh herbs if using (like fresh basil or parsley). Serve immediately in warm bowls. Garnish generously with more fresh herbs, a sprinkle of vegan Parmesan cheese, and perhaps an extra pinch of red pepper flakes if you like heat.
Nutrition
- Serving Size: One Normal Portion
- Calories: 600-750 kcal