Recipes › Pasta › Vegan Pasta Recipe

Vegan Pasta Recipe

Recipe by Pedro M. A. Neves

This vibrant vegan pasta combines al dente spaghetti with a silky cashew cream sauce infused with garlic, lemon, and fresh herbs. The dish delivers the richness of traditional Italian pasta without dairy, relying on soaked cashews to create an authentic creamy texture that coats every strand perfectly.

Ingredients

• 300g spaghetti
• 150g raw cashews (soaked in hot water for 10 minutes)
• 4 cloves garlic, minced
• 250ml vegetable broth
• 60ml fresh lemon juice
• 30ml extra virgin olive oil
• 15ml nutritional yeast
• 5g fresh thyme leaves
• 5g fresh basil leaves, chopped
• 2g salt
• 1g black pepper
• pinch of nutmeg

Instructions

1. Soak the raw cashews in hot water for 10 minutes until softened, then drain.

2. Bring a large pot of salted water to a rolling boil and add the spaghetti, stirring occasionally until al dente (approximately 9-10 minutes).

3. While pasta cooks, heat olive oil in a large pan over medium heat and add minced garlic, sautéing for 1-2 minutes until fragrant but not browned.

4. Add the drained cashews, vegetable broth, and lemon juice to the pan with garlic.

5. Blend the mixture using an immersion blender until completely smooth and creamy, approximately 2-3 minutes.

6. Stir in nutritional yeast, fresh thyme, salt, pepper, and nutmeg, adjusting seasoning to taste.

7. Reserve 120ml of pasta water, then drain the spaghetti and add it to the cream sauce.

8. Toss the pasta gently for 1-2 minutes, adding reserved pasta water gradually to achieve desired consistency.

9. Finish with fresh chopped basil and a drizzle of olive oil, then divide among four bowls.

Substitutions

• Sunflower seed butter (60g) can replace cashews for a nut-free version with equal richness
• Almond milk (250ml) mixed with cornstarch (5g) can substitute cashew cream for a lighter sauce
• Fresh tarragon or parsley can replace thyme for different herbal notes
• Nutritional yeast can be omitted for those sensitive to it, with additional salt for depth

Tips

• Reserve pasta water before draining—the starch helps the sauce cling to the noodles and achieves proper consistency without adding flour
• Soak cashews in hot (not boiling) water for tender texture; cold water requires 30 minutes and yields less smooth results
• Avoid over-blending the cashew mixture; 2-3 minutes creates the ideal silky texture without making it gluey

While Italy traditionally uses animal products in creamy pasta dishes, this vegan interpretation honors the Italian principle of letting quality ingredients shine through simplicity. The cashew-based cream method reflects modern Italian culinary adaptation to diverse dietary preferences while maintaining authentic flavor profiles and techniques.

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