I made this recipe before I had a blog so I dug it up, re-tested it, and now we're here. It's actually better than I remember it. A few things to note; ALWAYS use fresh garlic if it calls for it and fresh lemon juice. I have never found a lemon concentrate that doesn't taste like soap. I originally posted this recipe for my 'Recipe of the Week' subscribers where I send out new recipes straight to your inbox every Sunday morning at 9am PST. Interested in checking it out? Click here.
Pasta of choice, or gluten-free if necessary (just make sure they are egg-free)
1 cup soaked cashews (or boiled for 10 minutes until soft)
¼ cup nutritional yeast
4 cloves garlic, minced
1 tbsp onion powder
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp cornstarch
3/4 cup pasta water (or more)
1.5 tsp salt
1 tsp fresh pepper
Optional: Chili flakes
Save 1/2 cup of the pasta water for later
1/4 cup green peas
2 cups chopped spinach
1 cup mushrooms, sliced
Cook pasta according to package directions.
Boil cashews if you forgot to soak them (I think I’ve only soaked them once in my life, I usually just boil them until I can easily dent them with a fork). Softer the better if you don’t have a high-powered blender.
Add boiled cashews, nutritional yeast, 3 cloves of garlic, onion powder, olive oil, lemon juice, cornstarch, 1.5 cups pasta water, salt, and pepper to a blender.
Blend until super smooth.
Sautée mushrooms and peas in a pan with 1 clove of minced garlic and a bit of olive oil. Add in spinach and cook for another minute.
Turn heat to low and add the sauce to the pan along with the cooked pasta and let thicken. If you need to thin the sauce out, you can slowly add a little bit of the pasta water. It also helps the sauce stick to the noodles and makes the sauce nice and velvety.
Top with fresh pepper, vegan parmesan, chilli flakes, and enjoy.
Tag me on Instagram if you make this recipe so I can feature you. @KaitlynDickie
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