Low Sodium Vegan Creamy Tuscan Pasta

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews, soaked in hot water for 15 minutes, then drained
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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1 cup water
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pasta

12 oz dry pasta (such as penne or rigatoni)
salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

2 tbsp olive oil
4 cloves garlic, minced
½ tsp red pepper flakes
½ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
1 tsp dried italian seasoning
½ cup vegetable broth
3 cups baby spinach, loosely packed
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup fresh basil leaves, torn (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the drained cashews in a blender with 1 cup water, nutritional yeast, lemon juice, and 1/2 tsp salt. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
2
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander.

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