Description
Indulge in a bowl of Pink Creamy Vegan Pasta, where vibrant colors meet rich flavors for a dish that is both comforting and visually stunning. This creamy vegan sauce, enhanced by tomato paste and blended cashews, coats your favorite pasta beautifully. Whether it’s a weeknight dinner or a gathering with friends, this deliciously easy recipe promises to impress and satisfy.
Ingredients
Scale
- 8 oz pasta of choice (e.g., penne or fusilli)
- 1 cup soaked cashews
- 1/2 cup tomato paste
- 1/4 cup nutritional yeast
- 3 garlic cloves, minced
- 1 cup unsweetened plant-based milk (e.g., almond or oat)
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Soak cashews in water for at least 4 hours or overnight.
- Cook pasta in salted boiling water according to package instructions until al dente. Drain, reserving some pasta water.
- In a blender, combine soaked cashews, tomato paste, nutritional yeast, minced garlic, plant-based milk, and lemon juice. Blend until smooth.
- Fold in fresh spinach or kale into the sauce until wilted.
- Toss the cooked pasta with the pink sauce, adjusting the consistency with reserved pasta water if needed.
- Serve warm with a sprinkle of nutritional yeast or herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 200g)
- Calories: 360
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg