CREAMY VEGAN ONE POT PASTA ( EASY WEEKNIGHT MEAL !! )

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This vegan one-pot pasta is made with roasted red peppers, spinach and a beautiful, creamy cashew rosé sauce. You can have this on the table in about 30 minutes!

This Creamy Vegan One Pot Pasta seems like a particularly extravagant supper, however it’s unbelievably simple to make and you just need around 30 minutes to arrange it! I was roused to make this dish by a neighborhood Italian eatery that serves a stunning broiled red pepper and spinach pasta, however in a rich (loaded with dairy) rosé sauce. I love it, yet it very well may be somewhat substantial for an ordinary dinner. This mixed cashew rosé sauce is a lighter, veggie lover approach to appreciate a smooth pasta.

This is what you’ll have to make this veggie lover one-pot pasta. See the formula card underneath for careful amounts and full nitty gritty guidelines.

INGREDIENTS

FOR THE SAUCE

  • 1 cup vegetable broth
  • 3/4 cup cashews, soaked 4 hours or overnight, then drained and rinsed (see note 1)
  • 3 tablespoons tomato paste
READ MORE  Creamy Pasta with Sausage and Mushrooms

FOR THE PASTA

  • 1 tablespoon olive oil
  • 1 yellow onion, small dice
  • 5 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 lb penne (4-5 cups dry measure)
  • 1 10-12 oz jar roasted red peppers, drained and thinly sliced
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon red pepper flakes
  • 3 large handfuls baby spinach

GARNISH

  • fresh basil leaves, julienned (optional)

INSTRUCTIONS 

  • Prepare the cream sauce. In a high speed blender, blend 1 cup of broth, the soaked cashews and tomato paste, until smooth and creamy. Set aside.
  • Warm olive oil in a dutch oven or large sauce pan over medium heat. Sauté the diced onion until starting to soften, then add the minced garlic and continue to sauté another minute until fragrant.
  • Add 3 cups of broth, the penne, roasted red peppers, nutritional yeast, sea salt, oregano and red pepper flakes and stir until ingredients are evenly distributed. Cover and bring to a strong simmer, then turn heat down to medium-low. Continue to simmer covered, stirring occasionally, for about 15 minutes (up to 20 if you like a softer texture). You want the pasta to be mostly cooked before adding the cream sauce.
  • Once the pasta has almost cooked to your desired texture, uncover and add the cream sauce. Stir until the noodles are evenly coated, then stir in the spinach. Cover again for a few minutes to let the spinach wilt, warm the cream sauce and finish cooking the noodles. Stir in a splash more broth as needed if the sauce is getting too dry for your liking.
  • Season with additional salt, to taste. Serve immediately with fresh basil garnish. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
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NOTES

  1. You can also soak the cashews in boiled water for 20 minutes to save time. If soaking overnight, place in the refrigerator.
  2. Be sure to stir occasionally while simmering, to prevent noodles from sticking to the bottom of the pan. 
  3. If you find it’s getting too try, add more broth during simmering or after you add the cream sauce. I usually end up adding about 1/2 cup or so after warming the cream sauce. 
  4. Adding the cashew cream at the end prevents the sauce from burning to the bottom of the pan.