Image for Veggie Pasta with Creamy Cashew-Basil Sauce
Veggie Pasta with Creamy Cashew-Basil Sauce
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Get your taste buds ready for spring with this light and bright pasta dish.
  • CourseMain Dish
  • CuisineVegan, Vegetarian
  • 8 oz. whole wheat penne pasta
  • 3 cups cauliflower florets
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1 ½ cups frozen peas
  • ½ cup sun-dried tomatoes, chopped*
  • 3-4 large handfuls of spinach
  • salt and pepper, to taste
  • 1 cup raw cashews, soaked overnight and drained
  • 3 cloves garlic
  • ½ lemon, juiced
  • 1 cup packed fresh basil
  • 1 cup water
  • ½ tsp. salt
  1. Bring a large pot of water to a boil (salt the water if desired). Add the pasta and cook to al dente according to package directions. About 2 minutes before the pasta is done, add the cauliflower florets to the pot to cook with the pasta as it finishes. Reserve ¼ cup of the starchy pasta water, then drain pasta and cauliflower and set aside.
  2. Meanwhile, add sauce ingredients to a blender and blend until smooth and creamy. Set aside.
  3. Add the olive oil to a large skillet over medium heat. Once hot, add the onion and peas. Season with salt and pepper to taste. Sauté, stirring occasionally, until the vegetables soften slightly, about 3-4 minutes. Once softened, add the sun-dried tomatoes and spinach to the skillet. Cook for 1 to 2 more minutes, stirring occasionally, until the sun-dried tomatoes soften and the spinach wilts.
  4. Add the drained pasta and cauliflower to the pan. Pour in the cashew-basil sauce and toss to combine, adding a tablespoon or two of the reserved pasta water as desired to reach your preferred consistency. Serve and enjoy!
Recipe Notes

*Opt for dry sun-dried tomatoes, not oil-packed.

Recipe adapted from


This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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