Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)

Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)

4 servings
Quick, easy & ready in 20 minutes! Creamy, fresh and punchy, this spinach avocado pasta sauce is loaded with vibrant greens and healthy fats.

Ingredients

  • avocado

    pit removed

    1
  • baby spinach

    fresh, washed; approx. 80g

    2 ¾ oz
  • garlic

    peeled

    2 cloves
  • fresh basil

    approx. ½ cup loosely packed leaves

    ½ bunch
  • cashews

    raw; soaked overnight or boiled; approx. 113g

    ½ c
  • olive oil

    approx. 107g

    ½ c
  • lemon

    fresh; from about 1 lemon; approx. 28g

    1 tbsp
  • soy milk

    unsweetened; approx. 240ml

    1 c
  • salt
    1 tsp
  • black pepper

    freshly cracked

    ¼ tsp
  • sun-dried tomatoes

    roughly chopped; dry-packed or drained if in oil; approx. 170g

    1 c
  • dry linguine or spaghetti

    cooked to package instructions; approx. 500g

    1 ⅛ lb
  • fresh basil

    optional; chopped, for garnish

  • nutritional yeast
    optional; to taste, for topping

Directions

  1. 1

    First, soften the cashews. If you have time, soak the cashews in water overnight. For a quicker method, boil them for 10 minutes, then drain and rinse under cold water.Tip: If you’re not using a high-powered blender, boil the cashews for 25 minutes to ensure a silky smooth sauce.

  2. 2

    Cook the pasta according to package directions. Drain and set aside.

  3. 3

    In a blender, combine the soaked cashews, avocado, spinach, garlic, basil, olive oil, lemon juice, soy milk, salt, and pepper. Blend until smooth and creamy.

  4. 4

    Toss the pasta with the sauce in the pot until well coated.

  5. 5

    Divide the pasta into bowls and top with chopped sun-dried tomatoes, fresh basil, and a sprinkle of nutritional yeast (if using).

Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)

Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)

20 min4 servings514 cal

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About this Recipe

Craving a vibrant, wholesome pasta dish that comes together in a flash? This Creamy Spinach & Avocado Pasta with Sundried Tomatoes is a dairy-free dream, delivering rich flavors and healthy fats in just 20 minutes for a truly satisfying meal.

The magic behind this pasta lies in its ingenious plant-based sauce, achieving incredible creaminess without a drop of dairy. Fresh avocado, along with raw cashews, blends into a velvety, luscious base that perfectly coats every strand of pasta. This combination, brightened by spinach and aromatic garlic, offers a depth of flavor that's both comforting and surprisingly fresh.

Prepare for a pasta experience that balances richness with a burst of garden-fresh vitality. You'll savor the silky texture of the verdant sauce, punctuated by the sweet, tangy chewiness of sun-dried tomatoes. Each forkful delivers a harmonious blend of creamy avocado, peppery basil, and a zesty lift from fresh lemon, all clinging beautifully to your favorite linguine or spaghetti. It’s a nourishing, vibrant dish that feels decadent yet wholesome.

While fantastic as written, this creamy vegan pasta is also wonderfully adaptable. Feel free to swap out the linguine for another long pasta like fettuccine or even a short pasta if that's what you have on hand. For a different flavor profile, consider adding a pinch of red pepper flakes to the sauce for a subtle warmth, or a handful of toasted pine nuts for added crunch. And for that extra savory, cheesy depth, a generous sprinkle of nutritional yeast before serving is highly recommended.

This quick and easy Creamy Spinach & Avocado Pasta is perfect for a busy weeknight dinner or a light lunch. Serve it simply, perhaps garnished with a few extra fresh basil leaves, as a complete and satisfying plant-based main course.

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