Since going on my special diet (which, I must admit, has been hard to keep), I’ve stopped eating most dairy products. This means that if I want to eat something creamy and yummy I need to figure out how to create this texture without using butter, milk or cream.
One of the best ways to add a creamy texture is by using soaked cashews and then blending them with nut milk! Add in some sautéed tomatoes, spinach, basil and gluten free pasta and you’ll have a great healthy vegan dinner on the table in a few minutes.
This recipe can easily be made gluten free (by using gluten free pasta) and is low iodine diet friendly!
Creamy Healthy Vegan Pasta Ingredients
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1/2 cup raw cashews
1/4 cup plain nut milk (if on LID either make your own nut milk or just use water)
9 ounces gluten free pasta
1 tsp olive oil
1/2 small onion diced
1 clove of garlic minced
1 cup of tomato sauce (if on LID use homemade salt free tomato sauce)
1 1/2 cups of fresh chopped tomatoes
3 handfuls of spinach
3 tbsp nutritional yeast
1 cup chopped basil
1/2 tsp salt (don’t use if on the LID)
1 tsp dried Italian spices
What you’ll need to Make Creamy Healthy Vegan Pasta
- pasta pot
- medium sized frying pan
- mini cuisinart mixer (a larger one works as well)
- wooden spoon
- cheese grater (for mincing the garlic)
How to Make Creamy Healthy Vegan Pasta
Before you make the recipe, put your cashews in a bowl, cover them with water and let the cashews soak for at least an hour.
Make the gluten free pasta per the package instructions. If you can, I like using chickpea pasta since it adds extra fiber and protein.
Chop up your fresh tomatoes and basil.
Once the cashews are soaked, drain the water and rinse them off a few times.
Place the soaked cashews in a blender along with 1/4 cup of nut milk. Blend the two ingredients until you’ve created a smooth mixture.
Place a frying pan on your burner at medium heat. Add the 1 tsp of olive oil. Once the olive oil is heated up a bit, add the onions and minced garlic. Sauté the onions and garlic for a few minutes until they are cooked (about 5 minutes).
Add in the chopped tomatoes and spinach. Sauté the mixture until the spinach is wilted.
After the spinach and tomatoes have been cooked, add in the nutritional yeast, basil, salt, Italian spices and tomato sauce. Mix all of the ingredients up and cook briefly until warmed through.
After the pasta is cooked and the sauce is warm combine the pasta with the sauce and enjoy!
Thanks to Angela Liddon’s Oh She Glows cookbook for inspiring this recipe.
If you like this dish, check out these other yummy dinner ideas:
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