This dish is proof that creamy pasta doesn't need meat to feel indulgent. A blended cashew cream, brightened with nutritional yeast and lemon juice, coats every piece of pasta in a silky, tangy sauce that tastes far richer than the ingredient list suggests. Garlic and red pepper flakes bloom in olive oil before sun-dried tomatoes and Italian seasoning join in, building layers of savory depth that ground the sauce. Wilted baby spinach adds color and a little earthiness, while a splash of reserved pasta water helps everything cling together into that perfect, spoon-coating consistency. Torn basil and a sprinkle of parmesan on top finish it off with a fresh, restaurant-worthy touch. It's a satisfying, plant-forward dinner that fits beautifully into a vegetarian kitchen, no meat required from start to finish.
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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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