Vegan Creamy Spinach Garlic Pasta
A delicious and healthy vegan pasta dish that's creamy without dairy, packed with flavors from roasted garlic, fresh spinach, and herbs.
Ingredients
For the sauce
- 1 bulb garlic, top sliced off Roast for sweetness
- 1.5 cups cashews, soaked for 6-24 hours or 1 hour in boiling water Soaking gives a creamier texture
- 1.5 cups vegetable broth
- 0.25 cup nutritional yeast
- 1 cup spinach
- 1 bunch parsley
- 0.5 each juice from lemon Use half a lemon
- 1 tsp salt Adjust to taste
- 0.5 tsp pepper Adjust to taste
For the pasta
- 3-4 servings cooked pasta of choice Any type of pasta works, gluten-free if needed
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Add garlic to a baking dish and roast for 40 minutes.
- Once the garlic is done roasting, remove it from the bulb and add it to a blender with the other sauce ingredients.
- Blend until smooth.
Cooking
- Toss the sauce with the cooked pasta and serve warm.
Notes
Serve warm, garnished with parsley. Pairs well with a side salad or crusty bread. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently and add vegetable broth if the sauce thickens.