Home > Nut recipes > Creamy vegan cashew and artichoke pasta

Creamy vegan cashew and artichoke pasta

Name: Creamy vegan cashew and artichoke pasta
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 200g unsalted cashew nuts, roughly chopped; 200ml just-boiled water; 1 tbsp extra-virgin olive oil; 2 garlic cloves, finely sliced; ½ tsp chilli flakes, plus extra to serve; 1 banana shallot, finely sliced; 120ml dry white wine (vegan if you need it to be); 350g fusilli or similar pasta shape; Juice 1 lemon; 2 tbsp nutritional yeast flakes; 400g tin artichoke hearts in water, drained and quartered

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 May 23
Updated: 18 Mar 24

Whizzed cashews provide the perfect base for creamy vegan sauces, as this super-quick pasta recipe demonstrates. Lightened with lemon and wine, it’s lifted by pepper and chilli, with a savoury punch from nutritional yeast.

Browse and bookmark more easy vegan pasta recipes.

Easy
April 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

Browse and bookmark more easy vegan pasta recipes.

Nutrition: per serving

Calories: 719kcals
Fat: 28.6g (5.4g saturated)
Protein: 26.5g
Carbohydrates: 78.5g (8.8g sugars)
Fibre: 10g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

200g unsalted cashew nuts, roughly chopped
200ml just-boiled water
1 tbsp extra-virgin olive oil
2 garlic cloves, finely sliced
½ tsp chilli flakes, plus extra to serve
1 banana shallot, finely sliced
120ml dry white wine (vegan if you need it to be)
350g fusilli or similar pasta shape
Juice 1 lemon
2 tbsp nutritional yeast flakes
400g tin artichoke hearts in water, drained and quartered

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the cashews in a heatproof bowl and pour over the justboiled water. Leave to soak for 15 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli flakes, then cook for 1 minute until beginning to soften. Stir in the shallot and cook for about 6 minutes until turning golden. Add the wine and bubble until reduced by half.
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve a mug of the cooking water before draining.
Put the soaked cashews (including their soaking water) in a jug blender with the lemon juice and yeast flakes, then whizz until smooth. Stir the sauce into the shallot mix, then add the drained pasta with a good glug of the reserved cooking water to help combine it into a smooth sauce.