Creamy vegan cashew and artichoke pasta

Creamy vegan cashew and artichoke pasta

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.

Creamy vegan cashew and artichoke pasta

Browse and bookmark more easy vegan pasta recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

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

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the artichokes until warmed through. Divide among bowls and season with a grinding of black pepper and some extra chilli flakes.

Nutrition

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

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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