Rich, sun-dried tomatoes, wilted spinach, and a silky garlic-kissed sauce — this Tuscan-inspired pasta is the kind of bowl that makes you forget it's completely plant-based. The secret to that luscious, creamy texture is a quick cashew cream blended from soaked raw cashews, nutritional yeast, and a squeeze of lemon juice, which comes together in under two minutes and tastes genuinely indulgent. No dairy, no compromise. The sauce builds beautifully in one skillet — fragrant garlic and red pepper flakes go in first, followed by the sun-dried tomatoes, vegetable broth, and cashew cream, all simmering down into something that clings to every ridge of penne or rigatoni. A few handfuls of baby spinach wilt right into the sauce at the end, adding color and a subtle earthiness that rounds everything out. A splash of reserved pasta water is the pro move here — it loosens the sauce just enough to coat without pooling at the bottom of the bowl. Finish with torn fresh basil and a dusting of vegan parmesan if you have it, and dinner for four is on the table in well under an hour.
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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.
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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