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.
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.
Boil pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sautéing for 2–3 minutes until fragrant.
In a blender, combine soaked cashews, plant milk, lemon juice, nutritional yeast, and vegetable broth. Blend until smooth.
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.
Sprinkle with black pepper, chili flakes, and fresh basil if desired. Serve immediately.