Luna Mitchell
Some nights you just need a bowl of creamy pasta that wraps around you like a warm blanket — but without any of the stuff that makes your body fight back. I created this recipe after months of missing alfredo, and honestly? This cashew cream version is so silky and rich that I stopped missing the original entirely. My partner didn’t believe me when I told him there was no cream, no cheese, no butter. Twenty minutes, one blender, and you’ve got the most comforting bowl of pasta you’ll eat all week.
Ingredients
- 1 cup raw cashews, soaked in hot water for 15 minutes (or boiled for 10 minutes), then drained
- ¾ cup water (use reserved pasta water for extra silkiness)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 4 cloves garlic, peeled
- ¾ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon onion powder
- ⅛ teaspoon white pepper
- 10 ounces gluten-free penne or fusilli pasta
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 3 cups fresh baby spinach, loosely packed
- ⅓ cup sun-dried tomatoes (oil-packed, drained and roughly chopped)
- Fresh basil leaves, for garnish
- Red pepper flakes, for garnish (optional)
- Freshly cracked black pepper
Instructions
- Soak the cashews: Place raw cashews in a bowl and cover with boiling water. Let soak for 15 minutes while you prep everything else. If you forgot to soak, boil them in a small pot for 10 minutes — they’ll soften right up. Drain completely.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the gluten-free pasta according to package directions until al dente. Before draining, scoop out ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss with a tiny drizzle of olive oil to prevent sticking.
- Blend the sauce: Add the drained cashews, ¾ cup water (or reserved pasta water for extra body), lemon juice, 4 raw garlic cloves, salt, onion powder, and white pepper to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and velvety — no grit at all. Taste and adjust salt or lemon. The sauce should be rich, tangy, and savory.
- Sauté the garlic and veggies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 60–90 seconds, stirring constantly, until fragrant and just barely golden — don’t let it brown. Add the sun-dried tomatoes and toss for 30 seconds. Add the spinach and stir until just wilted, about 1 minute.
- Combine everything: Pour the cashew cream sauce into the skillet with the veggies. Stir to combine and let it warm through for 1–2 minutes over medium-low heat. Add the drained pasta and toss until every piece is coated in that silky sauce. If it’s too thick, splash in a bit more pasta water, one tablespoon at a time.
- Serve immediately: Divide among bowls and top with fresh basil leaves, a crack of black pepper, and red pepper flakes if you like a little heat. This pasta is best eaten right away while the sauce is at peak creaminess.
Tips
- A high-speed blender (like Vitamix or Ninja) is key — it makes the sauce completely smooth with zero graininess. A regular blender works but blend longer (2–3 minutes).
- Save that pasta water! The starch in it helps the sauce cling to the pasta and gives it a silkier texture than plain water.
- This sauce thickens as it sits. If reheating leftovers, add a splash of water and stir over low heat to bring it back to life.
- Swap the spinach for kale, arugula, or roasted broccoli — all work beautifully with the cashew cream.
- For a nut-free version, substitute raw sunflower seeds for the cashews (same amount, same soak time).
