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Quick and Easy Vegan Creamy Pasta

This is my super simple go-to creamy pasta dish, perfect for when you're short on time or need some comfort food in your life.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 500 g pasta of choice
  • 1 cup raw cashews
  • 1/2 cup soy milk
  • 1/2 cup water
  • 1 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 2 cup frozen peas (optional)
  • smoked paprika (optional, to serve)
  • chilli flakes or oil (optional, to serve)

Instructions

  • Boil kettle. Cover cashews with boiling water and leave to soak for ~10 mins.
  • Measure out all other ingredients (except pasta and peas) into blender and set aside.
  • Cook pasta according to packet instructions. Add the frozen peas for the final 2 minutes of cooking time.
  • Drain cashews, add to blender with the other ingredients. Blend on high until smooth to make the sauce.
  • Once pasta and peas are cooked, drain the water. Return peas and pasta to the same pot.
  • Pour sauce over pasta, season with salt and pepper and gently stir though.
  • Dust with smoked paprika or chilli (optional) and serve immediately.

Notes

  1. You can substitute peas for any other vegetable you like - I suggest broccoli, broccolini, brussel sprouts or asparagus.
  2. This is best eaten straight away, the texture of the cream becomes a little grainy when reheated. It won’t hurt you but it’s not quite as smooth ?