If there’s one recipe that always disappears first at dinner, it’s this one. This vegan Tuscan pasta brings that rich, restaurant-style flavor right into your kitchen — without any heavy cream or cheese.
Instead, we use blended cashews, garlic, and sun-dried tomatoes to make a sauce so silky, you won’t believe it’s dairy-free. The spinach adds freshness, and the sun-dried tomatoes give every bite a pop of tangy flavor.
It’s a meal that feels indulgent but takes less than 25 minutes to make. Pair it with some crusty bread and a sprinkle of chili flakes, and you’ve got the perfect cozy dinner that’s guaranteed to impress.
💛 Why You’ll Love This Recipe
- 100% Vegan & Dairy-Free
- Creamy, Rich, and Comforting
- Ready in 25 Minutes
- Perfect for Weeknights or Date Night
- One Pan, Easy Cleanup
🍝 Creamy Vegan Tuscan Pasta (One-Pot Dinner)
Description
This Creamy Vegan Tuscan Pasta is everything you crave in comfort food — creamy, garlicky, and bursting with flavor. It’s made with sun-dried tomatoes, spinach, and a luscious cashew cream sauce that clings to every bite of pasta.
It’s quick enough for weeknights but feels fancy enough for date night. Best part? It’s made entirely in one pan — less mess, more flavor, and no dairy in sight.
Ingredients
Instructions
1. Cook the Pasta
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Boil pasta according to package directions. Drain and set aside.
2. Sauté Garlic & Tomatoes
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In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sautéing for 2–3 minutes until fragrant.
3. Blend the Cream Sauce
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In a blender, combine soaked cashews, plant milk, lemon juice, nutritional yeast, and vegetable broth. Blend until smooth.
4. Combine Everything
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Pour the sauce into the skillet with tomatoes and garlic. Add spinach and simmer 2–3 minutes until thickened. Toss in cooked pasta and coat well.
5. Garnish & Serve
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Sprinkle with black pepper, chili flakes, and fresh basil if desired. Serve immediately.
Note
💡 Tips
- Soak cashews in hot water for 15–20 minutes for the smoothest sauce.
- Add white wine to the sauce for a restaurant-level flavor.
- Use gluten-free pasta for a GF option.
- Store leftovers in the fridge for up to 3 days — just add a splash of plant milk when reheating.