Go Back
+ servings
zucchini noodles with cashew cream sauce

Cashew Cream Veggie Pasta

This pasta recipe offers 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!
4.93 from 14 votes
Print Pin
Course: Main Course, Sauce or Marinade
Cuisine: American, Healthy Options, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 595kcal
Author: Capri Lilly


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

Zucchini Noodles

  • 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! 


Calories: 595kcal