Go Back

Easy Creamy Vegan One Pot Pasta

Angelina
This vegan one-pot pasta is made with roasted red-peppers, spinach and creamy cashew rosé-sauce. You can get this on the table in approximately half an hour!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 453 kcal

Ingredients
  

For the Sauce

  • 1 cup vegetable broth
  • 3/4 cup cashews soaked 4 hours or overnight, then drained and rinsed (see note 1)
  • 3 tablespoons tomato paste

For the Pasta

  • 1 tbsp olive oil
  • 1 yellow onion small dice
  • 5 cloves garlic minced
  • 3 cups vegetable broth
  • 1 lb penne 4-5 cups dry measure
  • 1 10-12 oz jar roasted red peppers drained and thinly sliced
  • 1/4 cup nutritional yeast
  • 1/2 tsp oregano
  • 1/2 tsp sea salt or more to taste
  • 1/4 tsp red pepper flakes
  • 3 large handfuls baby spinach

Garnish

  • fresh basil leaves julienned, optional

Instructions
 

  • Prepare the cream-sauce. At a high-speed blender, mix 1 cup of batter, the soaked cashews and tomato paste, till creamy and smooth. Put aside.
  • Warm olive-oil in a skillet or large saucepan pan over medium-heat. Then sauté the diced onion till starting to soften, then add the garlic and continue to sauté another minute till fragrant.
  • Add 3 cups of broth, the penne, nutritional-yeast, roasted red-peppers, oregano, red-pepper flakes and sea-salt and stir till ingredients are evenly dispersed.
  • Cover and bring to a strong simmer, then turn down heat to medium-low. Continue to simmer covered, stirring occasionally, for 15 minutes. You want the pasta to be mostly cooked before adding the cream-sauce.
  • When the pasta has nearly cooked to your preferred feel, uncover and put in the cream-sauce. Stir till the noodles are evenly coated, then stir in the spinach.
  • Cover for a couple of minutes to allow the spinach wilt, warm the cream-sauce and finish cooking the noodles.
Keyword Creamy Vegan One Pot Pasta