Vegan Creamy Tuscan Pasta
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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!