Dairy-Free Spinach Fettuccine
Indulge in the creamy decadence of Dairy-Free Spinach Fettuccine—an irresistible pasta dish that's rich in flavor yet completely free of dairy and eggs. This plant-based recipe features tender fettuccine tossed with a luscious cashew cream sauce, delicately seasoned with garlic, lemon juice, and a hint of nutmeg for depth. Fresh spinach adds vibrant color and a boost of nutrients, while nutritional yeast offers the perfect touch of cheesy umami without any dairy. Ready in under 35 minutes, it’s an easy and wholesome meal that's ideal for busy weeknights or special occasions. Serve it hot, topped with extra nutritional yeast or freshly cracked black pepper, to wow your family and friends with a dish they’ll never believe is vegan!
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Recipe Information
Ingredients
- 12 oz Fettuccine (dairy-free, egg-free if needed)
- 4 cups Fresh spinach
- 1 cup Raw cashews (soaked for 4 hours or boiled for 15 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 3 tablespoons Nutritional yeast
- 3 Garlic cloves
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Ground nutmeg (optional)
- 0.5 cup Reserved pasta water
Instructions
If you haven’t already soaked your cashews, boil them in water for 15 minutes or until soft. Drain and set aside.
In a large pot, bring water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook, stirring occasionally, until wilted (about 2-3 minutes). Remove from heat.
In a high-speed blender, combine the soaked/boiled cashews, almond milk, nutritional yeast, garlic cloves, lemon juice, salt, black pepper, and optional ground nutmeg. Blend until smooth and creamy. Add a bit of the reserved pasta water if the sauce is too thick, 1 tablespoon at a time, until the desired consistency is reached.
Return the skillet with wilted spinach to medium heat. Add the fettuccine, followed by the cashew cream sauce. Toss everything together to combine and heat through for 2-3 minutes.
Adjust seasoning with more salt and pepper if needed. If the sauce thickens too much, add a bit more reserved pasta water to loosen it up.
Serve the dairy-free spinach fettuccine hot, garnished with extra nutritional yeast or freshly cracked black pepper, if desired.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 14.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 896 mg | 69% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
