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Vegan creamy spinach garlic pasta garnished with parsley and cashews

Vegan Creamy Spinach Garlic Pasta with Cashews and Parsley

A delightful vegan pasta dish featuring creamy textures and garlicky goodness, perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the creamy sauce
  • 1 bulb garlic Top sliced off
  • 1.5 cups cashews Soaked for 6-24 hours or 1 hour in boiling water
  • 1.5 cups vegetable broth
  • 0.25 cup nutritional yeast
  • 1 cup spinach
  • 1 bunch parsley
  • 0.5 juiced lemon Juice from ½ lemon
  • 1 tsp salt
  • 0.5 tsp pepper
For the pasta
  • 3-4 servings cooked pasta Any pasta works

Method
 

Preparation
  1. Preheat your oven to 400 degrees.
  2. Add the garlic bulb to a baking dish and roast for 40 minutes until it’s golden and soft.
  3. Once the garlic is roasted, carefully remove it from the bulb and add it to your blender along with the other sauce ingredients.
  4. Blend until the mixture is smooth and creamy.
Assembly
  1. Toss the sauce with the cooked pasta, ensuring every strand is coated well.
  2. Serve warm.

Notes

For added flavor, consider serving with a crisp side salad or homemade garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze sauce separately for up to 3 months.