Creamy Cashew-Mushroom Pasta with Baby Spinach
A quick and rich vegan pasta dish featuring tender mushrooms and vibrant spinach in a luxurious cashew-based cream sauce.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.70/serving
Dietary
- Vegan
- Vegetarian
- Dairy-Free
- Soy-Free
- Egg-Free
- High-Protein
- Pescatarian
- Low-Sugar
Tags
- one-pot
- sauté
- boil
- quick
- healthy
- comfort food
Ingredients
- 8 ounce fettuccine
- 1 cup raw cashews (soaked in hot water for 15 minutes and drained)
- 0.5 cup vegetable broth
- 2 tablespoon nutritional yeast
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounce cremini mushrooms (sliced)
- 2 clove garlic (minced)
- 5 ounce fresh baby spinach
Instructions
- Bring a large pot of salted water to a boil. Cook 8 ounces fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, prepare the cashew cream sauce: In a blender, combine 1 cup soaked and drained raw cashews, 1/2 cup vegetable broth, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth and creamy. If too thick, add a tablespoon or two of reserved pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms and cook for 5-7 minutes until browned and softened. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Add the drained fettuccine and fresh baby spinach to the skillet with the mushrooms. Pour in the cashew cream sauce. Toss gently to combine. Cook for 2-3 minutes, allowing spinach to wilt and sauce to coat the pasta. If the sauce is too thick, add a little reserved pasta water until desired consistency.
- Taste and adjust seasoning if needed. Serve immediately.
Nutrition (per serving)
- Calories: 520
- Protein: 21.5 g
- Carbohydrates: 58.3 g
- Fat: 23.8 g
- Fiber: 7.5 g
- Sodium: 280 mg
- Saturated Fat: 4.2 g
- Sugar: 4.1 g