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

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

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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Winter soup recipes

Cashew corn chowder with chipotle oil

”If you’ve never used cashews to replace regular cream or...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Cashew and smoked tofu potsticker gyoza

”Consistently one of our most popular starters. They aren’t complicated...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Creamy vegan sausage and spinach pasta

Comforting and creamy, this plant-based pasta dish marries vegan sausages...

Save recipe icon Save recipe icon Save recipe

Italian pasta recipes

Breadcrumb spaghetti

Breadcrumb pasta is the dinner you didn’t know you needed,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.