Cashew Cream Veggie Pasta

This is actually one of my favorite pasta's to make. I love creamy pasta, whether made with cheese or cashews, I love them all and this one really hits the spot. And just because it’s vegan, doesn't mean that you won't suffer from a little food coma. Ha! It is savory and full of unique and delicious flavors!

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Servings: 8

Prep Time: 20:00

Cook Time: 15:00

Cashew Cream Sauce

1 cup raw cashews, soaked for 8 hours prior and drained

1/2 cup nutritional yeast; it gives sauce a slightly cheesy flavor (sold at whole foods, or local your local grocer in the organic secti

1/2 cup chopped green bell pepper

1 tbsp garlic powder

1 tbsp onion powder

1/4 tsp cayenne pepper

1/4 tsp smoked paprika

1/4 tsp ground nutmeg

1 - 1/2 tbsp sea salt, or salt to taste

1 cup water

1 tbsp vegan butter

1/2 cup pasta water

Veggie Filling

1 heaping cup of sliced mushrooms

1/2 cup diced green bell peppers

1/2 cup diced red onions

2 cups chopped green beans, 1/2 inch cuts

1 cup grape tomatoes, halved

2 tbsp minced garlic

1 tbsp vegan butter


1 16oz bag or box of tofette shell pasta noodles


1In a high powered blender, blend together cashews, nutritional yeast, chopped bell pepper, garlic powder, onion powder, cayenne pepper, paprika, nutmeg, salt, and 1 cup water.

2Blend until the sauce texture is smooth and consistent, and then pour sauce into a sauce pot.

3In a large pot on high heat, boil pasta water with salt; pasta water should taste salty like the ocean.

4Once water is at a boil, add in the pasta noodles and cook as directed. The noodles I purchased only took 11 minutes to cook.

5Meanwhile, in the cashew sauce pot, turn the heat on medium low heat and cook for 10 minutes.

6While the pasta and cashew cream sauce is cooking; in a large sauce pan, boil green beans in water for 3-5 minutes on medium-high heat until fork tender.

7Drain out excess water, and remove green beans.

8Using the same sauce pan used for the green beans, melt 1/2 tbsp butter, and add in sliced mushrooms.

9Cook mushrooms for 2-3 minutes on medium-high heat until they turn golden brown.

10Once the mushrooms are golden brown, add another 1/2 tbsp butter, onions, garlic, and bell peppers.

11Cook veggies for 1-2 minutes until translucent, then add in the cooked green beans and tomatoes.

12Turn heat to low, and let it simmer for 2 minutes.

13While veggies are simmering, add 1/2 cup of the pasta water to the cashew cream sauce, and drain the pasta noodles.

14Add the pasta back into the large pot along with the cashew cream sauce and veggie mix.

15Stir well, and let the pasta sit on low heat for 2 minutes before serving.

16Serve pasta with a nice sprinkle of freshly chopped basil leaves.

Additional Notes

Give this recipe a try and let me know how you like it!

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