Cashew Cream Pasta is made 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 lover’s dream! The recipe is completely gluten-free, dairy-free, Whole30, and vegan!
If you love flavorful vegan pasta recipes, then you’ll have to check out our Creamy Cajun Pasta or Hidden Veggie Pasta next!
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Are you a pasta lover but looking for a healthy pasta alternative? Do you also love a creamy, savory sauce but without dairy? Well, this Cashew Cream Veggie Pasta is everything you are looking for in a healthy, flavorful 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.
Quick and Easy Cashew Cream Sauce
Start by soaking raw cashews in boiled water. This way is the quickest to prepare the cashew to make cashew cream sauce.
- 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 time and use the hot method. 🙂 You can learn more about both methods in my How To Make Cashew Cream Post.
Ingredients You’ll Need To make Cashew Cream Veggie Pasta
- Cashew Cream Sauce: Made with raw soaked cashews, broth, garlic, and seasonings
- Vegetables: Use a mix of mushrooms, spinach, onion, and any other vegetables you’d like
- Spiced and Fresh Herbs: Rosemary, thyme, oregano, paprika, salt, and pepper, gives this dish delicious flavor.
- Noodles: For a low-carb, nutritious option, use zucchini noodles.
How To Make Cashew Cream Veggie Pasta
- While the cashews are soaking, cook the 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!
- Then, prepare the cashew cream sauce. 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
- 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.
What Kind of Pasta To Use
You can use any pasta noodles to make this dish. To keep the dish gluten-free, be sure to use gluten-free noodles. Zucchini noodles are a great low-carb option and are naturally gluten-free.
Zucchini noodles are super easy to make. Using a spiralizer, you can make 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.
I hope You Enjoy This Creamy Vegan Pasta Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.
More Vegan Sauces and Dips To Try
- How to Make Cashew Cream Sauce
- 5 Delicious Vegan Sauces!
- Avocado Crema | Delicious 5-minute Recipe
- Vegan Chipotle Cashew Cream | Gluten-Free!
- Dairy-Free Tzatziki Sauce (Vegan + Whole30)
Cashew Cream Veggie Pasta
Ingredients
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
- 1/2 – 1 tsp Cayenne Powder optional
- 1/2 tsp Sea Salt or to taste
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
Zucchini Noodles
- 3 zucchinis for noodles
- Salt and Pepper, to taste
Instructions
- 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!
Video
Notes
- 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!
Nutrition
If you’re looking for more delicious, low-carb, pasta recipes to try, check out these!
This looks so creamy and delicious!!!
Yum! Rich and creamy!
Glad I tried it. The cream sauce was great.
Hi Laura! I am glad you liked the cashew cream sauce
The sauce was delicious! A great recipe!
Thank you, Angela! I am glad you enjoyed!
This was so delicious!
I am glad you liked it Christina!
I’m loving all the veggies in this cashew cream sauce!
Thank you! I love a good veggie loaded meal!
I love creamy pastas, you did a great job of veganising this! Thank you!
Thank you, Chloe! I am glad you enjoyed the recipe!
Superb midweek meal, thanks for sharing 🙂
I am glad you liked! 🙂
This was a really nice pasta! The cashew cream added a nice flavor, and each day it tasted better and better! Plus you can add chicken too it if you want meat.
Hi Leslie! I am glad you like the recipe!