Creamy Spinach and Tomato Pasta
This creamy spinach and tomato pasta recipe is easy to make in less than 30 minutes and completely dairy-free!
This simple pasta recipe is perfect for a quick family meal on busy weeknights. The creamy sauce is made with with cashews and nutritional yeast instead of heavy cream and cheese for a creamy finish, without the cream.
Rich and comforting with big flavor and minimal effort, this recipe is always a hit!
For more pasta recipes made with cashew cream, you can try this Easy Creamy Vegan Carbonara or Creamy Vegan Sun Dried Tomato Pasta next.
For alternatives to cashew cream, this Creamy Vegan Roasted Red Pepper Pasta is made with white beans and this Vegan Creamy Pumpkin Pasta is made with coconut milk.
Recipe Highlights
- Vegetarian and vegan.
- No double cream or cream cheese.
- Can be gluten-free.
- Quick and easy to make.
- Made with pantry staples.
- Use any pasta shape.
- 17 g protein per serving.
Ingredient Notes
- Pasta: The pasta is cooked separately so you can use any variety. Short or long pasta varieties both work well. Try spaghetti, linguine or fettuccini or a short shape like shells, bows or penne.
- Cashews: Use raw cashews (no oil or salt added).
- Diced Tomatoes: Use a 15 oz can of diced tomatoes, or about 1.5 cups. Since they’re getting blended, canned whole tomatoes, tomato passata or crushed tomatoes also work.
- Spinach: Use fresh spinach or baby spinach. The amount doesn’t have to be exact. You can substitute finely chopped kale but I like spinach best for this recipe.
- Nutritional Yeast: This adds a cheesy and umami flavour to the sauce.
- Herbs: You can substitute 2 tsp Italian seasoning for the basil and oregano.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Additions
- If you’d like to add fresh tomatoes, saute up to 1 cup halved grape or cherry tomatoes with the onions.
- For additional fresh vegetables, add up to 1 cup sliced mushrooms, 1 diced red bell pepper or small chopped zucchini with the onion.
- For a variation, drain on 1 jar of sun-dried tomatoes and blend half into the sauce and mix the remaining in when you add the spinach.
- Topping Suggestions: Vegan Parmesan Cheese, Tofu Ricotta Cheese, fresh basil or freshly cracked pepper.
Step-by-Step Instructions
Step 1: Soak the cashews. You can do a quick soak by covering the cashews with boiling water in a bowl and soaking for 15 minutes or soaking at room temperature for 4-8 hours (or overnight). Drain and rinse after soaking.
Step 2: When you’re ready to proceed with the recipe, bring a large pot of salted water to a boil then cook the pasta al dente according to the package instructions. Before draining the pasta, reserve 2 cups of the pasta cooking water.
Step 3: Add the soaked cashews, water or broth, canned tomatoes, nutritional yeast and a pinch of salt and pepper (and optional tomato paste) to a blender and blend until completely smooth and creamy. Set it aside for now.
Step 4: Heat a little olive oil in a large sauce pan or skillet, then add the diced onion. Season with a pinch of salt and pepper and cook for 4-5 minutes.
Step 5: Add the garlic, basil, oregano and chili flakes and cook for a few more minutes, stirring often.
Step 6: Add the sauce from the blender, reduce the heat to medium-low and simmer lightly until the pasta is ready to add, stirring occasionally.
Tip: Scoop the reserved pasta cooking water into the empty blender container to help get the excess sauce out before pouring it in at the end.
Step 7: Add the cooked pasta and toss to combine. Slowly pour in some of the cooking water until you reach your desired consistency. Anywhere from 1-2 cups is recommended depending on how saucy you want the final dish, I used about 1 cup. Stir in the spinach until wilted and mixed in.
Divide the pasta between bowls and serve topped with freshly cracked black pepper, fresh basil and/or grated parmesan cheese. Even better with garlic bread for dipping into the extra sauce!
Recipe FAQs
The pasta sauce is gluten-free, so just be sure to pair with your choice of gluten-free pasta such as brown rice pasta or quinoa pasta.
You can store leftovers in the fridge in an airtight container for up to 4 days. Reheat leftovers in a saucepan on the stovetop or in the microwave.
Yes. The pasta is cooked separately so you can use any pasta you like.
Yes, though fresh spinach is recommended to avoid watering down the sauce. To use frozen spinach, thaw it first then squeeze to remove excess moisture before adding to the sauce.
This recipe is not freezer-friendly.
Chef’s Tips
- Don’t forget to reserve some of the pasta cooking water before draining. This helps thicken and add creaminess to the sauce at the end.
- Season throughout cooking. Be sure to add a generous amount of salt to the the pasta cooking water well with salt, season with onions with salt and pepper and add salt and pepper to the blended with the other sauce ingredients.
- The pasta will thicken after sitting or storing so be generous when adding the reserved pasta cooking water. It will seem like there’s extra sauce but the pasta will soak it up.
- Most pasta comes in 450 g or approximately 16 oz containers. The recipe calls for 340 g (4 x 85 g servings) dry pasta but there’s quite a lot of sauce, so you can increase the pasta to 5 servings, or a whole 450g container, if you like.
More Delicious Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Vegan Creamy Spinach Tomato Pasta
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: American
- Diet: Vegan
Description
Creamy tomato pasta with spinach that’s perfect for an easy dinner recipe the whole family will enjoy.
Ingredients
For the Cream Sauce
- 1/2 cup raw cashews, soaked*
- 1 cup water or vegetable broth (250 mL)
- 1 15 oz can diced tomatoes
- 3 tbsp nutritional yeast
- 1 tbsp tomato paste, optional*
- salt and pepper
For the Pasta
- 12 oz/340 g dry pasta such as spaghetti
- 1 tbsp olive oil
- 1 small white onion, diced
- 3 cloves garlic, crushed or grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 3 cups fresh baby spinach
- 2 cups pasta cooking water
Instructions
- Soak the cashews for 15 minutes in boiled water or for 3 hours up to overnight at room temperature. If you do not have a high-speed blender, a longer soak is suggested for a smooth sauce. If you have a high-speed blender such as Vitamix, a quick soak in boiling water or 1-2 hours at room temperature sufficient. Drain once done soaking.
- When you’re ready to proceed with the recipe, bring a large pot of generously salted water to a boil and cook your pasta of choice al dente according to the package instructions. Before draining the pasta, reserve 2 cups of the pasta cooking water. Tip: If the blender container is free by this time, scoop the pasta water into the blender container and swirl to help get out the left behind sauce. Drain the pasta but do not rinse.
- Add the soaked cashews to a blender with the water, can of diced tomatoes, nutritional yeast, tomato paste and a pinch of salt and black pepper. Blend until smooth and creamy. Set aside for now.
- Heat the oil in a large skillet over medium heat. Add the diced onion and season with salt and pepper. Cook for 4-5 minutes until softened and fragrant.
- Add the garlic, basil, oregano and red pepper flakes and cook for another 2-3 minutes while stirring.
- Add the sauce from the blender and reduce heat to medium-low. Bring to a light simmer, stirring often.
- Add the cooked pasta and toss to coat then stir in the spinach until wilted and mixed in.
- Serve your pasta topped with freshly cracked black pepper, fresh basil, your choice of grated parmesan cheese and garlic bread on the side.
Notes
Most pasta comes in 450 g or approximately 16 oz bags or boxes. This recipe calls for 4×85 g servings of dry pasta but there’s quite a lot of sauce, so you can increase the pasta to 5 servings or a whole 450g container if you like.
Leftover pasta can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet on the stovetop until heated through.
*Tomato pasta can be added for a deeper tomato flavor though the sauce is still tasty without it!
Nutrition
- Serving Size: 1
- Calories: 502
- Sugar: 8 g
- Sodium: 469 mg
- Fat: 13 g
- Carbohydrates: 80 g
- Fiber: 6 g
- Protein: 17 g
Wow sounds great.
As an older person allowed limited salt, I’m encouraged to eat/drink at least 60g of protein/day, but <1200 mg sodium.
What can I do to add protein and cut the sodium?
Omit the added salt, use low-sodium broth or water and no salt-added tomatoes. To add protein you could use chickpea, lentil or edamame pasta, if you eat animal proteins then pair it with any protein source, or could add some crispy tempeh or tofu on top or marinated tempeh or tofu on the side.
Can I ask being a mom of a teen with severe tree nut allergies. Is there a substitute for using cashews? My daughter is eating less and less meat and finding meals that we all can enjoy is a massive struggle. I’d love and appreciate the help.
Hi! Check out my roasted red pepper pasta made with white beans for an alternative. You could also do coconut milk if that’s not an allergy concern but of course, will have a subtle coconut flavour, you can check out my pumpkin pasta for an idea of how that would work.
Made this for dinner last night and it was excellent! I used a 17oz box of whole peeled tomatoes and it made a little extra sauce, which I didn’t mind at all.
Thank you so much, Donna! It is pretty saucy but better than not enough sauce, haha.