Anti Inflammatory Vegan Creamy Tuscan Pasta
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1 cup water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp salt
For the pasta
- 12 oz dry pasta (such as penne or rigatoni)
- salt
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
Ingredient noteUse an anti-inflammatory vegetable oil like olive oil or avocado oil.
- 1 tsp dried italian seasoning
- ½ cup vegetable broth
- 3 cups baby spinach, loosely packed
- salt and pepper, to taste
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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