Creamy Dairy-Free Chickpea Pasta with Sun-Dried Tomatoes and Spinach
This vibrant, protein-packed pasta dish features chickpea pasta tossed in a luscious, creamy sauce made from blended cashews and nutritional yeast, loaded with spinach and sun-dried tomatoes. It's a satisfying, plant-based meal that's both gluten-free and completely dairy-free.
Ingredients
Ingredients
- 12 oz chickpea pasta such as Banza or Barilla Legume
- 1 cup raw cashews soaked in hot water for 30 minutes, then drained
- 1 cup unsweetened almond milk or other plant-based milk
- 3 tbsp nutritional yeast for cheesy flavor
- 2 cloves garlic minced
- 1 tsp lemon juice freshly squeezed
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 4 cups fresh baby spinach loosely packed
- 2 tbsp olive oil divided
- 1 tsp Italian seasoning
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; gently reheat with a splash of plant-based milk or water to restore creaminess. Make-Ahead Tip: The cashew sauce can be made up to 3 days in advance and stored separately in the fridge. Cook the pasta and assemble just before serving for best texture. Variations: Add 1/2 cup of cooked white beans or lentils for extra protein. For a spicy kick, add a pinch of red pepper flakes with the sun-dried tomatoes. Serve as a main course with a side salad for a complete meal.