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Creamy Cashew-Free Vegan Tuscan Pasta

creamy cashew-free vegan tuscan pasta - featured image
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A quick and comforting vegan Tuscan pasta recipe that is creamy and cashew-free, using silken tofu and white beans for a luscious sauce with sun-dried tomatoes and fresh herbs.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne, fusilli, or farfalle)
  • 1 cup (240 ml) silken tofu
  • 1/2 cup (130 g) white beans (cooked or canned, drained and rinsed)
  • 1/3 cup (50 g) sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) vegetable broth
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp olive oil, preferably extra virgin
  • 2 cups (60 g) fresh spinach, roughly chopped
  • 1 tsp dried Italian herbs (oregano, basil, thyme mix)
  • Salt and black pepper to taste
  • Optional: red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain, reserving 1 cup (240 ml) pasta water, and set aside.
  2. In a blender or food processor, combine 1 cup (240 ml) silken tofu, 1/2 cup (130 g) white beans, 1/2 cup (120 ml) vegetable broth, 2 tbsp nutritional yeast, 1 tbsp lemon juice, and a pinch of salt and black pepper. Blend until perfectly smooth and creamy, scraping down sides as needed.
  3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned. Toss in 1/3 cup (50 g) chopped sun-dried tomatoes and 1 tsp dried Italian herbs. Cook for another 2-3 minutes to marry the flavors.
  4. Stir in 2 cups (60 g) chopped fresh spinach, cooking until wilted, about 2 minutes. Season with salt, pepper, and optional red pepper flakes.
  5. Pour the blended creamy sauce into the skillet with the sautéed veggies. Stir well and add the cooked pasta. Mix everything together, adding reserved pasta water a little at a time if the sauce seems too thick. Cook for 2-3 minutes on low heat to warm through and allow flavors to meld.
  6. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. The sauce should coat the pasta luxuriously without being heavy or greasy.
  7. Serve immediately, drizzling a bit more olive oil on top if desired, and garnish with fresh basil or parsley if available.

Notes

Use firm silken tofu for best texture. Rinse canned beans well to reduce sodium. If no blender is available, mash tofu and beans by hand and whisk vigorously for a chunkier but tasty sauce. Avoid overcooking pasta and spinach to keep freshness. Add reserved pasta water gradually to adjust sauce thickness. Sauté garlic gently to avoid bitterness. Sauce can be made ahead and refrigerated.

Nutrition

Keywords: vegan pasta, Tuscan pasta, cashew-free vegan, creamy vegan pasta, sun-dried tomato pasta, dairy-free, nut-free, quick vegan dinner

Find it online: https://lucastable.com/creamy-cashew-free-vegan-tuscan-pasta-recipe-easy-sun-dried-tomato-dinner/