Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce (Vegan)
🌱 Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce 🍝
This Vegan Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is a silky cashew cream tossed with spaghetti, wilted spinach, and chewy sun-dried tomatoes. It looks like an Alfredo night and tastes a little brighter because of the tomatoes and black pepper. No dairy. Twenty-five minutes. One blender for the sauce.
I love how the spinach melts into the cream while the tomatoes stay punchy. Save the pasta water. That’s what makes the sauce cling. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Pasta 💚
- 🌱 Completely dairy-free
- 🍝 Creamy cashew sauce
- 🥬 Wilted spinach
- 🍅 Sun-dried tomatoes
- ⏱️ Weeknight-fast
- 🌶️ Finished with black pepper
The Secret to Cream Sauce That Isn’t Gritty
Soak the cashews in hot water if you don’t have a high-speed blender. Blend longer than you think. The sauce should look like heavy cream before it hits the pan. Toss the pasta off the heat so the spinach wilts without turning gray.
Frequently Asked Questions ❓
Can I skip the cashews? 🥥
Use canned coconut milk or silken tofu blended with nutritional yeast. The flavor will be a little different, still creamy.
Do I need to soak the cashews? ⏱️
If your blender is strong, no. Otherwise soak 15 minutes in boiling water.
Can I use another pasta? 🍝
Fettuccine, linguine, or penne all work.
🌱 Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce
Ingredients 🛒
- 12 oz spaghetti
- ¾ cup raw cashews
- 1 cup unsweetened plant milk or water
- 3 tablespoons nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ cup sun-dried tomatoes, sliced
- 4 cups fresh spinach
- ¾ teaspoon salt
- ½ teaspoon black pepper, plus more to serve
- Pinch of chili flakes (optional)
Instructions 👩🍳
- Cook the spaghetti in salted water until al dente. Reserve 1 cup pasta water and drain.
- Blend the cashews, plant milk, nutritional yeast, garlic, lemon, salt, and pepper until completely smooth.
- Warm the oil in a large skillet. Add the sun-dried tomatoes and cook 1 minute.
- Pour in the cream sauce and a splash of pasta water. Simmer 2 minutes.
- Add the pasta and spinach. Toss until the spinach wilts and the sauce coats the noodles.
- Add more pasta water if needed. Finish with black pepper.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 490 |
| Protein | 16g |
| Net carbohydrates | 62g |
| Total carbohydrates | 68g |
| Fiber | 6g |
| Total fat | 18g |
| Sodium | 520mg |
Estimates based on spaghetti, cashew cream, spinach, and sun-dried tomatoes. Exact numbers may vary by pasta brand.
Notes & Tips 💡
- Use the oil from the sun-dried tomato jar for extra flavor.
- If the sauce thickens as it sits, loosen with pasta water.
- A handful of peas or basil is excellent in here.
- This is best eaten right away.
This Vegan Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is creamy, peppery, and weeknight-easy. A bowl that tastes like Alfredo with a little sunshine. 🍝🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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