📝 About This Recipe
This luxurious plant-based masterpiece redefines comfort food, offering a silkiness that rivals traditional heavy cream without a drop of dairy. At its heart are raw cashews, soaked and blended into a luscious ivory sauce infused with the mellow sweetness of roasted garlic and a bright spark of fresh lemon zest. It is a sophisticated, protein-rich dish that proves nut-based proteins can be the undisputed star of a high-end Italian-inspired dinner.
🥗 Ingredients
The Cashew Cream Base
- 1.5 cups Raw Cashews (soaked in hot water for at least 30 minutes)
- 1 cup Vegetable Broth (low sodium, plus more for thinning)
- 3 tablespoons Nutritional Yeast (for a savory, cheesy depth)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
The Pasta and Sauté
- 1 pound Rigatoni or Fettuccine (high-quality bronze-cut pasta)
- 2 tablespoons Extra Virgin Olive Oil
- 2 pieces Shallots (finely minced)
- 4 pieces Garlic Cloves (thinly sliced)
- 3 cups Baby Spinach (fresh, packed)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
- 1 teaspoon Sea Salt (plus more for pasta water)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 2 tablespoons Toasted Pine Nuts (for crunch)
👨🍳 Instructions
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1
Place the raw cashews in a heat-proof bowl and cover with boiling water. Let them soak for at least 30 minutes (or up to 4 hours) to ensure the creamiest possible texture.
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2
Bring a large pot of heavily salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water.
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3
Drain and rinse the soaked cashews. Transfer them to a high-speed blender along with the vegetable broth, nutritional yeast, lemon juice, Dijon mustard, and 1/2 teaspoon of salt.
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4
Blend on high for 60-90 seconds until the mixture is completely smooth and resembles heavy cream. If it's too thick, add an extra splash of broth.
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5
Add your pasta to the boiling water and cook until 'al dente' according to package directions. IMPORTANT: Reserve 1 cup of starchy pasta water before draining.
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6
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
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7
Add the minced shallots and cook for 3-4 minutes until translucent and soft. Add the sliced garlic and red pepper flakes, sautéing for another 1 minute until fragrant but not browned.
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8
Lower the heat to medium-low and pour the cashew cream mixture into the skillet. Stir constantly to combine with the aromatics.
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9
Add the baby spinach to the sauce. Stir gently until the spinach just begins to wilt into the cream.
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10
Transfer the cooked pasta directly into the skillet. Toss thoroughly to coat every piece of pasta in the sauce.
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11
Gradually add the reserved pasta water, 1/4 cup at a time, while tossing over low heat. The starch will help the sauce emulsify and cling to the pasta beautifully.
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12
Taste and adjust seasoning with more salt, black pepper, or a squeeze of lemon if needed.
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13
Remove from heat and stir in half of the fresh parsley and lemon zest.
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14
Plate the pasta in warm bowls and garnish with the remaining parsley, lemon zest, and toasted pine nuts for a professional finish.
💡 Chef's Tips
Always use raw, unsalted cashews; roasted cashews will result in a grainy texture and a 'nutty' flavor that overpowers the sauce. If you don't have a high-speed blender, soak your cashews overnight in the refrigerator to ensure they break down completely. Don't skip the pasta water! The starchy liquid is the secret to a glossy, restaurant-quality sauce that won't separate. If the sauce thickens too much while sitting, simply whisk in a tablespoon of warm water or broth to loosen it back up. For an extra layer of flavor, add 1/2 cup of sautéed mushrooms or sun-dried tomatoes along with the shallots.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a sparkling mineral water with a twist of lime. Serve alongside a simple arugula salad with a balsamic vinaigrette to cut through the richness of the cream. A side of charred broccolini with lemon zest complements the citrus notes in the pasta perfectly. Offer some crusty sourdough bread on the side to mop up every last drop of the cashew sauce. For a cozy dinner, serve with roasted heirloom tomatoes on top for a pop of color and acidity.