Imagine twirling your fork into a plate of luxuriously creamy pasta that's not only incredibly delicious but also 100% vegan and guilt-free. This Creamy Vegan Pasta Marinara is about to revolutionize your plant-based cooking game, proving that dairy-free doesn't mean flavor-free. With a silky smooth cashew cream sauce that rivals any traditional cheese-based recipe, this dish will have even die-hard meat-lovers begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups marinara sauce
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 2 cloves garlic
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by soaking cashews in hot water for at least 30 minutes to soften them completely. If time allows, soak overnight for the smoothest texture.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, drain the soaked cashews and add them to a high-speed blender. Include nutritional yeast, minced garlic, a pinch of salt, and pepper.
- Add 1/2 cup of water to the blender and blend until completely smooth and creamy, creating a rich cashew cream sauce.
- In a large skillet, heat olive oil over medium heat. Pour in marinara sauce and warm gently.
- Once pasta is cooked, drain and immediately add to the skillet with marinara sauce.
- Pour the blended cashew cream sauce over the pasta and marinara, stirring gently to combine and coat evenly.
- Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly thicken.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh chopped basil leaves and an optional sprinkle of extra nutritional yeast.
Tips
- Cashew Soaking Secrets: For the smoothest, most luxurious cream sauce, take the time to soak your cashews. Overnight soaking yields the best results, but if you're short on time, a 30-minute hot water soak works wonderfully.
- Blender Brilliance: Use a high-speed blender to ensure your cashew cream is completely smooth and free of any lumps. The smoother the blend, the more decadent your sauce will be.
- Pasta Perfection: Cook your pasta just to al dente - it will continue to absorb sauce in the skillet, so you want to avoid overcooking.
- Flavor Boosting: Don't be shy with seasonings! The nutritional yeast adds a wonderful cheesy flavor, but feel free to experiment with additional herbs like oregano or a pinch of red pepper flakes.
- Make-Ahead Magic: The cashew cream sauce can be prepared in advance and stored in the refrigerator for up to 3 days, making this a great quick meal option for busy weeknights.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 15g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
