Epi Vegan

Mains

Creamy Vegan Pasta

Ingredients

  • 2 shallots
  • 2 cloves of garlic
  • 100g dried pasta tagliatelle
  • olive oil
  • 1/4 cup nutritional yeast
  • 1 cup Cashew milk
  • 1/2 cup vegan cheese
  • Handful of spinach

Instructions

  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a blender or food processor, blend the soaked cashews, vegetable broth, nutritional yeast, salt, black pepper, thyme, basil, oregano, and onion powder until smooth and creamy. Set aside.
  3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  4. Add the cashew cream sauce to the pan and stir to combine with the garlic. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
  5. Add the cooked pasta to the pan and stir to coat with the sauce. Add the chopped spinach or kale and stir to combine.
  6. Cook for an additional 2-3 minutes until the spinach or kale has wilted and the pasta is fully coated with the sauce.
  7. Serve hot and enjoy your delicious and creamy vegan pasta!