I don’t know about you but this year I just can’t get enough of creamy pasta dishes. I have been a pastaholic for as long as I can remember but this year my love for it seems to have grown even more! Luckily the vegan versions are not only dairy free but actually pretty healthy and full of good
ingredients
Sauce:
- 1/2 cup dry navy beans or about 1.5 cup cooked beans or ~ 1 can, rinsed
- 1/2 cup of cashews
- 1 cup unsweetened plant milk *
- 2 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1/2 tbsp onion and garlic powder each
- 1/2 tbsp dried basil
- 1 tsp of sea salt (or to taste)
- 1-2 cups of pasta water
Optional:
- 1 tbsp white miso paste
Plus:
- 1 small head of broccoli or ~ 2 cups frozen broccoli florets
- 1/2 cup peas (frozen)
- 1 cup chopped frozen spinach or 2 cups fresh
- 1 1lbs bag pasta of choice
Top with:
- Fresh basil
- Freshly ground black pepper
*I like using creamy oat or soy milk
Method:
1- If you’re using dried beans like I am, just rinse the beans and add them to a pressure cooker along with the cashews and filtered water and cook everything on manual setting for 30 minutes. No soaking needed.
2- If you’re using canned or previously cooked beans, rinse them well and add them to a blender with the remaining sauce ingredients.
3- Quick soak cashews with hot water for about 15 prior to blending.
4- Cook pasta of choice according to package directions and add broccoli florets to the pot a few minutes before pasta is al dente. At the very end add peas and spinach.
5- Drain and make sure to reserve 1 to 2 cups of pasta water for the sauce. For a thinner sauce use up to 2 cups, for a thicker sauce use less water.
6- Mix together hot pasta, broccoli, peas, spinach with the creamy sauce, top with some fresh basil and enjoy! 💚
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
