Bookmark
Creamy tomato pasta with tender spinach makes weeknight dinners taste special yet comes together quickly even on busy nights. I love how the cashew-based sauce turns silky and rich without a hint of dairy and no one ever seems to miss it at my table. This is an easy winner for vegans and anyone craving comfort in under thirty minutes.
I first tried this for a Sunday dinner with friends who are dairy-free and everyone went back for seconds even the non-vegans wanted the recipe for their own meal rotations.
Ingredients
- Raw cashews soaked: generously bring richness and creaminess to the sauce soak them for silky results even if your blender is not high speed
- Diced tomatoes: canned work beautifully for deeper tomato flavor and year-round consistency choose a brand with no added salt if possible
- Nutritional yeast: gives a cheesy umami boost look for yellow flakes in the bulk or natural foods section
- Tomato paste (optional): for more intense tomato depth pick a tube for easier measuring
- Dry pasta: such as spaghetti or penne whole wheat or gluten-free both work well use quality shapes for best texture
- Olive oil: adds warmth and helps with sautéing onions a fruity extra-virgin is ideal
- White onion diced: builds the fragrant base look for firm onions with shiny skin
- Garlic crushed or grated: for strong flavor buy fresh cloves that feel heavy and firm
- Dried basil and dried oregano: these timeless Italian herbs bring earthiness always check they are still fragrant in the jar
- Red pepper flakes: give gentle heat add more or less based on your preferred spice level
- Fresh baby spinach: adds color and nutrients look for bright crisp leaves with no yellowing
- Pasta cooking water: helps save some starchy water before draining enhances sauce texture
- Salt and pepper: season every element taste as you go for best results
Step-by-Step Instructions
- Soak Cashews:
- Soak raw cashews in freshly boiled water for at least fifteen minutes longer is better for extra creamy sauce especially if using a regular blender. Drain thoroughly once softened.
- Cook Pasta:
- In a large pot bring salted water to a rolling boil then add dry pasta. Stir occasionally and cook until just al dente as described on the pasta packaging. Reserve two cups of the pasta cooking water just before draining then drain well but do not rinse.
- Blend Sauce:
- Put soaked cashews into a blender along with diced tomatoes nutritional yeast tomato paste if using water or broth and a generous pinch of salt and pepper. Blend on high until completely smooth and creamy tartness from tomatoes should be balanced by nutty cashews.
- Sauté Aromatics:
- In a large skillet heat olive oil over medium. Add diced onion with a pinch of salt and pepper. Stir frequently and cook until onion turns soft and translucent about four to five minutes.
- Add Garlic and Herbs:
- Stir in crushed garlic dried basil dried oregano and red pepper flakes. Cook for two to three minutes until spices are fragrant but not burnt.
- Combine Sauce and Simmer:
- Pour the blended tomato cashew sauce into the skillet. Lower heat to medium-low. Let simmer gently for at least five minutes stirring to prevent sticking and help flavors develop.
- Add Pasta and Spinach:
- Add cooked pasta directly to the skillet along with just enough reserved pasta water to loosen the sauce. Toss thoroughly so each noodle is coated. Add fresh spinach by handfuls tossing until wilted and fully mixed in.
- Finish and Serve:
- Taste the pasta for seasoning and add salt or pepper as needed. Serve hot with fresh basil more pepper or non-dairy parmesan if desired.
Bookmark
There is something special about watching cashews transform into silky sauce my youngest always loves spinning the blender and sneaking tiny spoonfuls long before dinner hits the table. Spinach melts right in so it is perfect for picky eaters who usually avoid greens.
Storage Tips
Leftover pasta holds up very well in the fridge in a covered container for up to four days. Reheat gently with a splash of water in a skillet or the microwave until heated through and creamy again. This meal does not freeze well once combined with pasta but you can freeze just the sauce for up to one month for even quicker future dinners.
Ingredient Substitutions
Use sunflower seeds instead of cashews if you have a nut allergy just soak them as you would for cashews. Any small pasta shape works such as fusilli penne or rigatoni. You can use kale or chard in place of spinach just chop a bit smaller and add earlier so it has time to soften.
Serving Suggestions
Top the finished pasta with fresh basil non-dairy parmesan or crunchy toasted breadcrumbs. A simple salad and slices of garlic bread on the side create a full meal that is always crowd-pleasing even at potlucks or family gatherings.
Bookmark
Cultural Context
Tomato-based creamy pastas are classic comfort food in Italy and Italian-American kitchens. The vegan swap of cashews for cream is a modern twist allowing everyone to enjoy this beloved style while keeping it plant-based and lighter but still rich. Pasta is all about sharing and bringing people together which is exactly what this recipe does.
Frequently Asked Questions
- → How do I get the sauce creamy without dairy?
Blending soaked cashews with water, tomatoes, and nutritional yeast creates a smooth, creamy texture without dairy. Proper soaking and a high-speed blender both help with consistency.
- → Can I use a different type of pasta?
Yes! Spaghetti, penne, or any shape you prefer works well. Just cook until al dente before adding to the sauce.
- → Is the tomato paste essential?
Tomato paste adds a deeper tomato flavor, but you can omit it if desired. The sauce remains delicious and creamy either way.
- → How do I store leftovers?
Keep leftover pasta in an airtight container in the fridge for up to four days. Reheat in a skillet with a splash of water to loosen the sauce.
- → What can I serve alongside this dish?
This pasta pairs well with garlic bread, a green salad, or roasted vegetables. Sprinkle with fresh basil for added flavor.
- → Can I make the sauce ahead of time?
Yes, you can blend the sauce in advance and keep it refrigerated. Warm it up before tossing with freshly cooked pasta and spinach.