There’s something inherently comforting about a warm bowl of pasta, and when it comes to Cashew Cream Pasta, the experience is elevated to an entirely new level. Having tried this dish with my family, I can vouch for its creamy texture and the delightful nutty flavor that had everyone at the table asking for seconds. The sauce, made from cashews, is a wonderful alternative for those who are lactose intolerant or simply looking to add a twist to the traditional cream-based pasta. It’s a dish that doesn’t just please the palate but also brings a sense of warmth and togetherness, which is what family meals are all about.

Ingredients

Creating the perfect Cashew Cream Pasta begins with gathering high-quality ingredients. Here’s what you’ll need:

• 1 cup raw cashews, soaked in water for at least 2 hours
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 12 ounces of your favorite pasta
• Fresh basil leaves for garnish
• Cherry tomatoes, halved (optional)

Instructions

Start by preparing the cashews. Drain and rinse the soaked cashews and add them to a blender with the vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy, scraping down the sides as needed. This will form the base of your sauce.

Next, cook the pasta according to the package instructions until al dente. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Reduce the heat to low and add the cashew cream to the skillet, stirring well to combine with the garlic.

Once the pasta is cooked, reserve about a cup of pasta water and then drain the rest. Add the cooked pasta to the skillet with the cashew cream sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.

Finish by adding a handful of fresh basil leaves and cherry tomatoes, if using. Serve immediately, garnishing with additional basil and a sprinkle of nutritional yeast if desired.

Nutrition Facts

This Cashew Cream Pasta recipe serves four people. Each serving contains approximately 450 calories, making it a hearty meal that doesn’t skimp on flavor. The nutritional yeast provides a good source of B vitamins, while the cashews offer healthy fats and protein, making this dish both satisfying and nutritious.

Preparation Time

From start to finish, this Cashew Cream Pasta can be on your table in about 30 minutes. The longest part of the preparation is soaking the cashews, which can be done ahead of time, making this an ideal choice for a quick weeknight dinner.

How to Serve

• As a Main Dish: Serve the pasta as is, with a side of crusty bread for a complete meal.
• With a Salad: Pair with a fresh green salad drizzled with balsamic vinaigrette for added freshness.
• As a Side Dish: Complement a grilled protein such as chicken or tofu with this creamy pasta.
• For a Crowd: Double the recipe and serve it family-style for a larger gathering.
• For Lunch: Pack leftovers in an airtight container for a satisfying lunch the next day.

Additional Tips

Here are some tips to ensure your Cashew Cream Pasta is a success:

1. Soak Cashews Properly: For a silky-smooth sauce, ensure the cashews are soaked long enough and blended thoroughly.
2. Adjust Consistency: If the sauce is too thick, add more pasta water; if too thin, let it simmer longer to thicken.
3. Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
4. Use Fresh Ingredients: Fresh basil and garlic greatly enhance the flavor profile of the dish.
5. Experiment with Add-ins: Try adding sautéed mushrooms, spinach, or peas for extra texture and nutrients.

FAQ

Q: Can I use roasted cashews instead of raw?

A: It’s best to use raw cashews as they blend into a creamier sauce. Roasted cashews will alter the flavor and may not blend as smoothly.

Q: How long can I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if needed.

Q: Can I make this dish gluten-free?

A: Absolutely! Simply substitute the pasta with your favorite gluten-free variety for a delicious gluten-free meal.

Q: What can I use instead of nutritional yeast?

A: Nutritional yeast adds a cheesy flavor, but you can omit it or substitute with grated vegan parmesan if preferred.

Q: Can I freeze the cashew cream sauce?

A: Yes, the cashew cream sauce can be frozen for up to three months. Thaw in the refrigerator overnight and reheat gently before use.