This vegan one-pot pasta combines roasted red peppers, fresh spinach, and a rich, creamy cashew rosé sauce for a quick, flavorful meal. Perfect for busy nights, this dish is ready to enjoy in just 30 minutes!
INGREDIENTS
For the Sauce:
- 1 cup vegetable broth
- 3/4 cup cashews, soaked (see note)
- 3 tbsp tomato paste
For the Pasta:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 3 cups vegetable broth
- 1 lb penne pasta (4–5 cups)
- 1 (10–12 oz) jar roasted red peppers, drained and thinly sliced
- 1/4 cup nutritional yeast
- 1/2 tsp oregano
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp red pepper flakes
- 3 large handfuls of baby spinach
For Garnish (Optional):
- Fresh basil leaves, julienned
INSTRUCTIONS
- Prepare the Cashew Cream Sauce: Blend 1 cup vegetable broth, soaked cashews, and tomato paste in a high-speed blender until smooth and creamy. Set aside.
- Cook the Base: Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the diced onion and sauté until softened. Add garlic and cook for 1 minute until fragrant.
- Cook the Pasta: Pour in 3 cups vegetable broth, followed by the penne, roasted red peppers, nutritional yeast, oregano, salt, and red pepper flakes. Stir to combine. Cover and bring to a strong simmer, then reduce heat to medium-low. Cook for about 15 minutes (up to 20 for softer pasta), stirring occasionally to prevent sticking.
- Add the Cream Sauce: Once the pasta is nearly cooked, uncover and stir in the cashew cream sauce. Mix until the pasta is well-coated. Add spinach and cover again for a few minutes to wilt the leaves and finish cooking. Stir in extra broth if the sauce is too thick.
- Season and Serve: Taste and adjust with more salt if needed. Serve immediately, garnished with fresh basil if desired.
NOTES
- Quick Soak Option: To save time, soak cashews in boiled water for 20 minutes. If soaking overnight, refrigerate.
- Prevent Sticking: Stir occasionally while simmering to avoid pasta sticking to the pan.
- Adjust Consistency: Add extra broth (about 1/2 cup) if the sauce thickens too much while simmering.
- Timing the Sauce: Add cashew cream at the end to prevent burning.
Equipment Needed
- Dutch oven
- Blender
- Chef’s knife
- Measuring spoons
This creamy, flavorful pasta dish is perfect for a quick and satisfying vegan dinner. Store leftovers in an airtight container in the refrigerator for up to 4 days.
