Description
A creamy, flavorful vegan pasta dish made with lentil pasta, a rich cashew and nutritional yeast sauce, sautéed vegetables, and butter beans. This Marry Me Pasta combines wholesome ingredients and vibrant flavors for a comforting and nutritious meal perfect for any occasion.
Ingredients
Scale
Cashew Cream Sauce
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups soy milk
Pasta
- 12 oz lentil pasta
Vegetables and Seasonings
- 1 tsp olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 1 oz sun-dried tomatoes, chopped
- 1 can butter beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp lemon juice
- 2 cups fresh spinach
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the lentil pasta according to the package instructions until al dente. Drain the pasta thoroughly and set it aside to keep warm.
- Prepare Cashew Cream Sauce: In a blender, combine raw cashews, nutritional yeast, and soy milk. Blend on high speed until the mixture is smooth and creamy without any graininess. Set this creamy sauce aside.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely sliced yellow onions and sauté for about 5 minutes until they are softened and translucent, developing a sweet aroma.
- Add Bell Peppers and Tomatoes: Stir in the thinly sliced red bell peppers, garlic powder, and chopped sun-dried tomatoes. Cook for an additional 3 minutes, stirring occasionally to blend the flavors.
- Simmer Butter Bean Mixture: Add the drained butter beans, tomato paste, and dried oregano to the skillet. Stir everything to combine, then let the mixture simmer gently for about 5 minutes to thicken and meld the flavors.
- Incorporate Cashew Cream: Pour the prepared cashew cream sauce into the skillet. Stir constantly and cook for 2 minutes, allowing the sauce to warm and thicken slightly without boiling.
- Combine Pasta and Greens: Add the cooked pasta, fresh spinach, and lemon juice to the skillet. Stir thoroughly until the spinach wilts and all ingredients are evenly combined, creating a colorful and creamy pasta dish.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Use raw cashews for the best creamy texture; soak them for at least 2 hours if you want an even smoother sauce or if your blender is not very powerful.
- Lentil pasta is a great gluten-free and high-protein pasta alternative.
- You can substitute soy milk with any other plant-based milk of your choice, but unsweetened varieties work best.
- Adjust garlic powder and oregano amounts according to taste for a more intense flavor.
- The tomato paste adds richness and depth; make sure to cook it well with the butter beans for best results.
- Fresh spinach wilted at the end retains its vibrant color and nutrients.
- This dish stores well for up to 3 days refrigerated; reheat gently to preserve creaminess.
