Vegan Creamy Tuscan Pasta Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4–6
Ingredients
For the Pasta
- 12 ounces (340g) fettuccine, penne, or rigatoni
- 1 tablespoon olive oil
For the Tuscan Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ¾ cup sun-dried tomatoes, sliced
- 3 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Creamy Base
- 1 cup raw cashews, soaked for at least 4 hours or quick-soaked in hot water
- 1½ cups vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
For Garnish
- Fresh basil leaves
- Vegan Parmesan cheese
- Cracked black pepper
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Reserve 1 cup of pasta water before draining.
Drain and set aside.
Step 2: Prepare the Cream Sauce
Drain the soaked cashews.
Add the following to a blender:
- Cashews
- Vegetable broth
- Plant-based milk
- Nutritional yeast
- Lemon juice
- Dijon mustard
Blend until completely smooth and creamy, about 1–2 minutes.
Set aside.
Step 3: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Step 4: Add the Tuscan Flavors
Stir in:
- Sun-dried tomatoes
- Italian seasoning
- Basil
- Salt
- Black pepper
- Red pepper flakes
Cook for 2–3 minutes to release the flavors.
Step 5: Add the Cream Sauce
Pour the blended cashew cream into the skillet.
Stir well and bring to a gentle simmer.
Cook for 3–5 minutes, stirring occasionally, until slightly thickened.
Step 6: Add the Spinach
Add the fresh spinach and cook until wilted, about 2 minutes.
If the sauce becomes too thick, add a little reserved pasta water.
Step 7: Combine with Pasta
Add the cooked pasta to the skillet.
Toss thoroughly until every piece is coated in the creamy Tuscan sauce.
Continue cooking for 1–2 minutes to allow the flavors to combine.
Step 8: Garnish and Serve
Serve immediately topped with:
- Fresh basil
- Vegan Parmesan
- Extra black pepper
Tips for the Best Vegan Tuscan Pasta
Blend the Sauce Thoroughly
A high-speed blender creates the smoothest and creamiest sauce.
Don’t Overcook the Spinach
Add it at the end to maintain its vibrant color and texture.
Save Pasta Water
The starchy water helps create a silky sauce consistency.
Use Oil-Packed Sun-Dried Tomatoes
They offer richer flavor and a softer texture.
Season to Taste
Adjust lemon juice, salt, and pepper before serving.
Delicious Variations
Vegan Tuscan Chicken Pasta
Add plant-based chicken strips for extra protein.
Mushroom Tuscan Pasta
Sauté sliced mushrooms with the onions.
White Bean Tuscan Pasta
Stir in a can of drained cannellini beans.
Spicy Tuscan Pasta
Increase the red pepper flakes for extra heat.
Gluten-Free Version
Use your favorite gluten-free pasta.
What to Serve with Vegan Creamy Tuscan Pasta
- Garlic bread
- Roasted vegetables
- Caesar salad
- Bruschetta
- Grilled asparagus
- Mixed greens salad
- Stuffed mushrooms
- Roasted broccoli
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months.
Reheating
Warm gently on the stovetop with a splash of plant-based milk or vegetable broth to loosen the sauce.
Nutrition Benefits
- Dairy-free and vegan
- Rich in plant-based protein
- Good source of fiber
- Packed with vitamins from spinach
- Contains heart-healthy fats from cashews
- Easily adaptable for gluten-free diets
Why You’ll Love This Recipe
- Ultra-creamy without dairy
- Rich Tuscan-inspired flavors
- Easy weeknight dinner
- Family-friendly and satisfying
- Restaurant-quality taste
- Great for meal prep
- Completely plant-based
