Fast and Easy: Ready in around 20 minutes, it’s ideal for busy weeknights when you want something homemade without the hassle.
Nutrient-Rich: Spinach, garlic, and cashews pack this dish with vitamins, minerals, and plant-based protein, providing a wholesome meal in every bite.
Vegan and Dairy-Free: The creamy texture comes from cashew cream instead of dairy, offering a rich and satisfying flavor that’s 100% plant-based.
Family-Friendly: The mild flavors and creamy texture are loved by kids and adults alike.

Ingredients To Make Our Creamy Spinach Pasta Yourself

For this recipe, you’ll need a few simple ingredients that are easy to find and come together quickly:

8 oz (225g) pasta of your choice (penne, fusilli, or spaghetti all work well)
1 tbsp olive oil
3 cloves garlic, sliced or minced
9 oz (250g) fresh baby spinach
¼ tsp fine salt (adjust to taste)
1 cup raw cashews, soaked in hot water for 15 minutes, then drained
½ cup water (add more for a thinner sauce if desired)
3 tbsp nutritional yeast (adds a cheesy flavor)
¼ tsp ground nutmeg (optional, for added depth)
Freshly cracked black pepper, to taste
Juice of ½ lemon (optional, for brightness)
Additional nutritional yeast (optional, for garnish)

Step-By-Step Instructions To Make This Dish

Step 1: Prepare the Cashew Cream

Soak Cashews: Begin by soaking the cashews in hot water for at least 15 minutes to soften them. This makes them easier to blend and results in a smoother sauce.
Blend: Drain the cashews and add them to a blender with ½ cup of fresh water and the nutritional yeast. Blend until smooth and creamy, adjusting with a little extra water if needed for consistency. Set this aside; it’s your dairy-free creamy base for the sauce.

Step 2: Cook the Pasta

Boil Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente.
Reserve Pasta Water: Before draining, scoop out ½ cup of the pasta water and set it aside. The starch in the pasta water will help the sauce cling to the pasta.
Drain Pasta: Drain the cooked pasta and set it aside.

Step 3: Sauté the Garlic and Spinach

Heat Oil: In a large skillet, heat the olive oil over medium heat.
Add Garlic: Add the sliced or minced garlic to the skillet and cook for 1-2 minutes, stirring frequently until fragrant and golden (but not browned).
Add Spinach: Add the spinach in handfuls, stirring to wilt each batch before adding more. This helps it cook evenly without crowding the pan. Season with salt to taste.

Step 4: Combine the Sauce and Spinach

Add Cashew Cream: Once the spinach is fully wilted, pour the cashew cream into the skillet. Add ⅓ cup of the reserved pasta water to thin the sauce and help it coat the pasta evenly.
Season: Stir in the nutmeg (if using) and freshly cracked black pepper to taste. Simmer the sauce gently for 2-3 minutes until it thickens slightly.

Step 5: Add the Pasta and Finish

Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing to coat it evenly in the sauce. Add a little more pasta water if the sauce feels too thick, stirring until the pasta is fully coated and creamy.
Finish with Lemon Juice: Squeeze in the juice of half a lemon to brighten the flavors. Taste and adjust seasoning as needed, adding more salt, pepper, or nutritional yeast if desired.

Step 6: Serve and Garnish

Garnish: Serve hot, with an optional sprinkle of additional nutritional yeast for extra cheesiness. A dash of fresh black pepper and a few extra spinach leaves on top can add a nice touch, too.
Pairing Suggestions: Enjoy this creamy spinach pasta on its own or pair it with a simple side salad or a slice of crusty bread for a complete meal.

Tips for Making the Perfect Vegan Creamy Spinach Pasta

Consistency of Sauce: Adjust the thickness by adding more pasta water or blending a little extra water into the cashew cream.
Enhance the Flavor: Adding a pinch of nutmeg brings out the creaminess and gives a subtle warmth that pairs well with spinach.
Alternative Greens: Swap the spinach for kale or arugula for a different flavor profile. Just adjust the cooking time for sturdier greens like kale.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce if needed.

Final Thoughts

This vegan creamy spinach pasta is a fantastic option for a nutritious and satisfying dinner.

The cashew-based sauce gives it an indulgent, creamy texture without any dairy, while the spinach adds a boost of vitamins and minerals.

This dish is perfect for anyone looking to enjoy a plant-based meal that’s both wholesome and flavorful.

Enjoy this pasta with your family, or impress guests with a simple, delicious recipe that’s sure to become a favorite!