Are you a pasta lover but looking for a healthy pasta alternative? Do you also love a creamy, savory sauce but without the dairy? Well, this Cashew Cream Veggie Pasta is everything you are looking for in a healthy, flavorful pasta!
With hearty oyster mushrooms, savory sautéed spinach, caramelized onions, fresh rosemary, mixed with zucchini noodles and topped with a rich cashew cream sauce, this vegetable pasta is a low-carb, protein-rich, pasta lovers dream!
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Cashew Cream Veggie Pasta
This pasta is one of my easy go-to-dishes for a quick, healthy weeknight dinner. It’s super filling, quick to make, and packed with tons of nutrients that leave me feeling refreshed instead of the normal carb coma that comes with eating heavy pasta.
The quickest way to make Cashew Cream Sauce
I like to start by using the hot method to soak the cashews. This way is the quickest, allowing you to have cashews ready to make the sauce in less than 20 minutes.
- Simply boil 3 cups of water and once the water reaches a rolling boil, pour the water over the cashew and allow the cashews to soak for 15-30 minutes.
- Once you are ready to make the sauce, drain the cashews and transfer them into the blender with the broth and remaining ingredients to make the perfect, creamy sauce.
In the video below, I show you how to use the cold method to soak the cashews. This method takes ~2 hours. Save yourself the time and use the hot method. 🙂
What Vegetables to Add to the Pasta?
While the cashews are soaking, I prepare my vegetables. The beautiful thing about vegetable pasta is that you can use any vegetables you like! I made my pasta with oyster mushrooms, spinach, and onions. You can also add broccoli, shredded carrots, cherry tomatoes, or any of your favorite vegetables to this dish!
Low-Carb, Naturally Gluten-Free Noodles: ZOODLES!
Instead of using pasta noodles, I use zucchini noodles! Zucchini noodles are the PERFECT, low-carb, gluten-free pasta noodle replacement. Using a spiralizer (linked is my favorite one), you can make up to three different styles of pasta! But don’t worry if you do not have a spiralizer, you can use a vegetable peeler, a grater, or a knife.
Why Zucchini Noodles?
Besides the fact that zucchini noodles are a tasty, healthy, gluten-free option, they are also nutrient-dense, low in calories, AND low in carbs! Zucchini:
Filled with antioxidants
Helps promote healthy digestion
Helps reduce blood sugar
Helps promote bone, thyroid, and prostate health
Filled with tons of fiber magnesium, lutein, and vitamin K
So not only does this pasta have immense nutritional benefits from the zoodles, but also from the cashews, spinach, mushrooms, and onion. This easy, one-pot dinner provides you with:
19.4 grams of protein per serving
Less than 600 calories
Tons of Vitamin D, Calcium, Iron, and Potassium
Try this Cashew Cream Veggie Pasta for an easy, delicious, nutritious weeknight meal
If you make this Cashew Cream Veggie Pasta, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share it with me on Instagram! I love hearing from you!
Cashew Cream Veggie Pasta
For the Cashew Cream
- 1.5 cups cashews
- 1.25 cups Vegetable broth
- 1/2 cup Coconut cream (optional)
- 3 cloves garlic
- 1 tbsp Lemon Juice
- 2 tsp Italian seasoning
- 1 tsp Paprika
- 1 tsp Cayenne Powder
- 1/2 tsp Sea Salt
For the Veggie Pasta
- 2 cups Fresh Spinach
- 2 cups Mushrooms (Crimini, Oyster, Shitake)
- 1/2 Red Onion
- 1 tbsp Vegan Butter (Or Coconut Oil)
- 1 tbsp olive oil
- 1 tsp Smoked paprika
- 1 tsp Dried Oregano
- 1/2 tsp red pepper flakes
- 3 zucchinis for noodles
- Salt and Pepper, to taste
- Soak Cashews according to the hot method or cold method mentioned above.
- After soaking, drain and transfer the cashews to a food processor or blender. Add the broth (or water), lemon, garlic, and seasonings to the food processor. Add coconut cream or almond milk as needed to reach the desired creamy consistency
- Set cashew cream aside. Prepare zucchini noodles using a spiralizer or food grater.
- Over medium heat, add 1 tbsp cooking oil and sauté the chopped onion for 3-5 minutes, until golden brown. Add sliced mushrooms and saute until golden brown, about 5 minutes. Add spinach and sauté for 2-3 minutes, until wilted. Add seasonings and stir well.
- Add in zucchini noodles and mix in with the sautéed vegetables. Season with salt and pepper, and saute the noodles for 2 minutes. Then pour the cashew cream onto the zucchini noodles, making sure to mix the ingredients well. The cashew cream sauce should warm in the pan while you are stirring, about 2-3 minutes.
- Top with Fresh cracked Black Pepper, Salt, and Fresh Parsley. Serve and enjoy!
- Store any leftover Cashew Cream Veggie Pasta in an airtight container. If you used Zucchini noodles to make this recipe, any leftovers should be eaten within 24 hours (as zucchini noodles tend to soften over time).
- If you used regular pasta noodles to make this recipe, store any leftovers in an airtight container for up to 3 days!
- Serve with Homemade Focaccia for an even more perfect meal!