Ingredients
(Metric & Imperial Measurements)
For the Pasta:
- 340 g (12 oz) gluten-free pasta (e.g., brown rice or quinoa penne)
- 1 tsp (6 g) sea salt (for pasta water)
Creamy Garlic Sauce:
- 150 g (1 cup) raw cashews (soaked in hot water for 10 mins)
- 240 ml (1 cup) unsweetened almond milk (or oat milk for nut-free)
- 5 garlic cloves, minced
- 45 g (⅓ cup) nutritional yeast (for “cheesy” flavor)
- 15 ml (1 tbsp) lemon juice
- 5 g (1 tsp) onion powder
- ¼ tsp black pepper
- ½ tsp salt
Optional Add-Ins:
- 100 g (1 cup) baby spinach
- 75 g (½ cup) sun-dried tomatoes, chopped
- Red pepper flakes (for heat)
Garnish:
- Fresh basil or parsley
- Vegan “Parmesan” (see FAQ)
Instructions
1. Cook the Pasta:
Boil gluten-free pasta in salted water until al dente (check package timing, usually 8-10 mins). Reserve 120 ml (½ cup) pasta water, then drain.
2. Blend the Sauce:
Drain soaked cashews. Blend with almond milk, garlic, nutritional yeast, lemon juice, onion powder, pepper, and salt until silky-smooth (2-3 mins).
3. Sauté & Simmer:
In a large skillet, warm 1 tbsp olive oil over medium heat. Pour in the sauce, stirring 2-3 mins until thickened. Add spinach/sun-dried tomatoes (if using).
4. Combine & Serve:
Toss pasta with sauce. Use reserved pasta water to thin if needed. Garnish with basil and vegan “Parmesan.”
Extra Tips
- Nut-Free Sauce: Swap cashews for 150g (1 cup) cooked white beans or 60g (¼ cup) sunflower seeds.
- Protein Boost: Add 1 can rinsed chickpeas or crispy tofu.
- Low-Fat Option: Use cauliflower purée instead of cashews.
- Extra Creamy: Stir in 2 tbsp vegan cream cheese before serving.
FAQ's
Q: Can I make this recipe nut-free?
Absolutely! Use sunflower seeds or white beans for the sauce, and oat milk.
Q: How to store leftovers?
Refrigerate in an airtight container for 3 days. Reheat with a splash of plant milk to restore creaminess.
Q: Is nutritional yeast essential?
Yes—it adds a cheesy umami flavor. Find it in health stores or online.
Q: What’s the best gluten-free pasta for this dish?
Brown rice or quinoa pasta holds shape well. Avoid corn-based pasta (can turn mushy).
Q: How to make vegan “Parmesan”?
Pulse 50g cashews, 2 tbsp nutritional yeast, ¼ tsp garlic powder, and salt in a blender until crumbly.
