Description
This creamy vegan pasta dish is made with a delicious cashew sauce and fresh ingredients that create a comforting and satisfying meal.
Ingredients
Scale
- ¾ cup raw cashews
- ¾ cup water
- Hot water, for soaking
- 1 lb pasta (cavatappi, campanelle, or gemelli)
- 3 tablespoons olive oil
- 1 medium shallot, finely diced
- 4 cloves garlic, minced
- 3–4 sprigs fresh rosemary (2–3 for cooking, 1 for garnish)
- ¼ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1½ cups vegetable broth
- ½ cup vegan parmesan, plus more for serving
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- ½ cup reserved pasta water
- Fresh parsley, chopped (for garnish)
Instructions
- Place the cashews in a small bowl and pour enough boiling water over them to cover. Let it soak for at least 20 minutes while you prepare the rest of the dish.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Set aside.
- Drain the soaked cashews and add to a high-speed blender with ¾ cup fresh water. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
- Heat olive oil in a large skillet or pot over medium heat. Add the shallot and sauté for 3-4 minutes until softened. Add the garlic, 2-3 sprigs of rosemary (whole), and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Add the cannellini beans, vegetable broth, and cashew cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Remove the whole rosemary sprigs and discard. Using a potato masher or the back of a wooden spoon, roughly mash about ⅓ of the beans against the side of the pot. This creates creaminess while keeping some beans whole for texture.
- Stir in the vegan parmesan, nutritional yeast, and lemon juice. Season generously with salt and black pepper. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed to reach the desired consistency. The sauce should be creamy and coat the pasta beautifully.
- Divide among bowls and garnish with fresh rosemary leaves, chopped parsley, and extra vegan parmesan. Serve immediately.
Notes
- For the cashew soaking, use hot water to speed up the softening process if needed.
- Adjust the level of red pepper flakes according to your heat preference.
- This recipe can be easily doubled for a large gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg