Vegan Cheesy Pasta Delight
Indulge in the creamy comfort of *Vegan Cheesy Pasta Delight*, a crowd-pleasing dish that marries rich, dairy-free cashew cheese sauce with hearty pasta and vibrant veggies. Perfectly cooked penne pasta is enveloped in a velvety blend of soaked cashews, nutritional yeast, and aromatic spices like garlic, onion, and turmeric—packing incredible cheesy flavor without the dairy. Infused with zesty lemon juice and non-dairy milk, this sauce is silky smooth and rich in nutrients. Fresh spinach leaves, juicy cherry tomatoes, and a sprinkle of parsley add bursts of color and freshness, making it as visually appealing as it is delicious. Quick to prepare in just 35 minutes, this recipe serves four and is ideal for weeknight meals or special vegan gatherings. Whether you’re craving plant-based comfort food or a wholesome pasta dish, the Vegan Cheesy Pasta Delight delivers flavor, texture, and ultimate satisfaction. Keywords: vegan pasta recipe, dairy-free cheese sauce, healthy vegan comfort food, quick plant-based dinner.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 150 grams Raw cashews
- 4 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Lemon juice
- 250 milliliters Non-dairy milk (unsweetened)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 150 grams Cherry tomatoes, halved
- 100 grams Spinach leaves
Instructions
Begin by soaking the raw cashews in hot water for at least 15 minutes to soften them.
While the cashews are soaking, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
In a blender, combine the soaked and drained cashews, nutritional yeast, garlic powder, onion powder, turmeric, lemon juice, non-dairy milk, salt, and black pepper. Blend on high speed until the mixture is completely smooth and creamy.
In a large saucepan, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften.
Lower the heat and stir in the cashew cheese sauce, mixing well. Allow the sauce to warm up and thicken slightly for 2-3 minutes.
Add the cooked penne pasta and spinach leaves to the saucepan, tossing everything together until the pasta is thoroughly coated and the spinach is wilted.
Serve the vegan cheesy pasta delight immediately, garnished with freshly chopped parsley for a burst of freshness.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 20.5 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 752 mg | 58% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2939 mg | 63% | |
*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.
