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Vegan Creamy Spinach Garlic Pasta

A creamy and dreamy plant-based pasta dish made with roasted garlic, cashews, and fresh greens that is easy to whip up and budget-friendly.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 bulb garlic - top sliced off Roasted for sweetness
  • 1.5 cups cashews (soaked for 6-24 hours or 1 hour in boiling water) For a creamy texture
  • 1.5 cups vegetable broth
  • 0.25 cup nutritional yeast Can be substituted with vegan cheese
  • 1 cup spinach Fresh
  • 1 bunch parsley For flavor and garnish
  • 0.5 units lemon juice From half a lemon
  • 1 tsp salt
  • 0.5 tsp pepper
Main ingredients
  • 3-4 servings cooked pasta of choice (any pasta works here)

Method
 

Preparation
  1. Preheat your oven to 400 degrees.
  2. Add the garlic to a baking dish and roast for 40 minutes.
  3. Once the garlic is done roasting, remove it from the bulb and add it to a blender along with the rest of your sauce ingredients. Blend until smooth.
Assembly
  1. Toss the sauce with your cooked pasta and serve hot.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat with a splash of vegetable broth to revive the creaminess. Pro tip: Don’t skip roasting the garlic as it enhances the flavor.