Velvet Cashew Spinach Penne

Welcome to a culinary journey where convenience meets exquisite flavor and wholesome nutrition! This recipe for Penne with Creamy Cashew and Spinach Pesto Sauce is an absolute game-changer for anyone seeking a vibrant, plant-based meal that doesn’t compromise on taste or texture. It’s an effortlessly delicious dish, packed with nutrients, and completely free of dairy and gluten, making it a perfect fit for a variety of dietary needs. Whether you’re looking for a quick and satisfying weeknight dinner or an elegant dish to impress your guests, this pesto pasta hits all the right notes. And for those mindful of their fat intake, I’ve got an incredible tip to make your pesto entirely oil-free, without sacrificing any of its rich, herbaceous appeal!

Why You’ll Love This Creamy Cashew and Spinach Pesto Penne

This isn’t just another pasta dish; it’s a celebration of fresh, wholesome ingredients transformed into a truly unforgettable meal. Here’s why this recipe will become a staple in your kitchen:

• Plant-Based Powerhouse: Made entirely from plant-derived ingredients, this dish is perfect for vegans and vegetarians, offering a rich source of nutrients without any animal products.
• Dairy-Free Delight: Cashews are the secret to the incredibly creamy texture, providing a luscious mouthfeel without a drop of dairy. This makes it ideal for those with lactose intolerance or dairy allergies.
• Gluten-Free Friendly: By simply choosing your favorite gluten-free penne, this recipe becomes a safe and satisfying option for individuals managing celiac disease or gluten sensitivity.
• Nutritious & Wholesome: Spinach adds a wealth of vitamins and minerals, while cashews contribute healthy fats and protein, making this a well-rounded and energizing meal.
• Effortlessly Elegant: Despite its simple preparation, the vibrant color and sophisticated flavors of this dish make it suitable for a casual weeknight or a special gathering.
• Oil-Free Option: Our innovative tip for an oil-free pesto ensures you can enjoy all the flavor with fewer calories and less fat, promoting a healthier lifestyle.

Crafting Penne with Creamy Cashew and Spinach Pesto Sauce: A Detailed Guide

Creating this delightful pasta dish is a straightforward process, broken down into a few simple steps. The key to its rich creaminess lies in properly preparing the cashews, which form the luxurious base for our dairy-free sauce. Let’s walk through each stage to ensure your dish turns out perfectly every time.

Step 1: Preparing Your Cashew Cream Base

The foundation of our incredibly creamy, dairy-free sauce is cashew cream. Cashews, when properly soaked and blended, transform into a silky-smooth, neutral-flavored cream that perfectly mimics the richness of traditional dairy. For the best results, begin with high-quality cashews, either raw or roasted. Roasted cashews often offer a deeper, nuttier flavor profile, and if they’re salted, you might need less added salt later in the recipe.

You will need 1 cup of cashews for the cream base. Soaking the cashews is a crucial step that softens them, making them easier to blend into a smooth consistency. There are a few convenient methods for soaking, depending on how much time you have:

• Quick Soak (30-45 minutes): For when you’re short on time, place your cashews in a small saucepan, cover them with boiling water, turn off the heat, and let them sit for 30 to 45 minutes. This method rapidly softens the nuts.
• Hot Tap Water Soak (2 hours): If you have a bit more lead time, simply cover the cashews with hot tap water and let them soak for approximately 2 hours.
• Overnight Soak (Room Temperature): The classic method involves soaking cashews in room temperature water overnight. This gentle, longer soak often yields the creamiest results.

Once your cashews are adequately soaked, remember to reserve a small amount (about 1/2 cup) of the soaking water before draining the rest. This reserved water is liquid gold for achieving the perfect cashew cream consistency. Transfer the drained cashews to a mini food processor or a high-speed blender. Begin processing, adding one to two tablespoons of the reserved soaking water. Continue to blend, gradually adding more water in small increments as needed, until you reach a thick, smooth, and creamy sauce-like consistency. Don’t worry if it’s not absolutely 100% smooth; a slightly textured cashew cream is perfectly acceptable, as it will meld beautifully into the vibrant pesto.

Step 2: Crafting the Vibrant Spinach Pesto

With your cashew cream prepared, it’s time to create the star of the show: the fresh and flavorful spinach pesto. This pesto not only adds incredible taste but also a beautiful green hue and a nutritional boost to your pasta. For this step, you’ll need another 1/2 cup of cashews (from your initial 2 cups divided), baby spinach, garlic, lemon juice, and a hint of crushed red pepper flakes for a subtle warmth.

Combine these pesto ingredients – the remaining cashews, the entire container of baby spinach, minced garlic cloves, fresh lemon juice, and crushed red pepper flakes – into your food processor or blender. Process them until they form a smooth or slightly textured paste. The lemon juice brightens the flavors, while the garlic adds an aromatic depth, and the cashews contribute to the overall body and richness of the pesto.

Our Game-Changing Oil-Free Pesto Tip:

Here’s the secret to making this pesto healthier without sacrificing flavor: instead of traditional olive oil, which is often used in pesto, we use vegetable broth. This simple substitution drastically reduces the fat and calorie content while adding an additional layer of savory depth. Vegetable broth infuses the pesto with flavor and helps achieve the desired consistency, making your meal lighter and just as delicious.

Once your pesto has reached the desired consistency, it’s time to bring the two main components together. Gently stir the prepared cashew cream into the spinach pesto. This blending process creates a harmonious sauce that is both richly creamy and bursting with fresh, herbaceous flavors. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Step 3: Cooking the Penne Pasta to Perfection

While your sauces are coming together, you can simultaneously cook your penne pasta. Penne, with its cylindrical shape and angled ends, is ideal for capturing and holding rich sauces like our creamy cashew and spinach pesto.

Bring a large pot (at least 4 quarts) of salted water to a rolling boil. Adding salt to the pasta water is essential as it seasons the pasta from the inside out, enhancing its overall flavor. Stir in the entire pound of penne pasta. Reduce the heat slightly to medium-high; this helps minimize foaming while the pasta cooks. Cook the pasta according to the package directions, which typically takes about 11-13 minutes, stirring occasionally to prevent sticking. The goal is to achieve an al dente texture – firm to the bite, not mushy.

Step 4: Combining and Serving

Once the pasta is cooked, drain it thoroughly. For the best flavor infusion, return the hot, drained penne directly to the cooking pot. Immediately add the creamy cashew and spinach pesto sauce to the hot pasta. Stir vigorously to ensure every piece of penne is generously coated with the vibrant, luscious sauce. The residual heat from the pasta will gently warm the pesto, allowing its flavors to meld beautifully and creating a truly comforting dish.

To serve, portion the pasta into bowls. For an extra touch of texture and flavor, garnish each serving with a sprinkle of coarsely chopped cashews. The crunch of the nuts provides a delightful contrast to the smooth, creamy sauce. This dish is not only easy to prepare and incredibly delicious, but it’s also wonderfully good for you, making it a perfect choice for any occasion!

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? Absolutely! While penne is excellent for this sauce, feel free to use other pasta shapes like fusilli, rotini, or even spaghetti. For a gluten-free option, ensure your chosen pasta is certified gluten-free.
• What if I don’t have fresh spinach? Frozen spinach can be used in a pinch. Thaw it completely and squeeze out as much excess water as possible before adding it to the food processor for the pesto.
• Can I add other vegetables to this dish? Yes! This pasta is incredibly versatile. Consider adding roasted cherry tomatoes, sautéed mushrooms, steamed broccoli florets, or sun-dried tomatoes for extra flavor and nutrients.
• Is this recipe good for meal prepping? Yes, it is! You can prepare the pesto sauce in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Cook the pasta fresh, or cook it ahead and store it separately, combining when ready to eat.
• How can I make this dish spicier? Increase the amount of crushed red pepper flakes to your liking. You could also add a dash of your favorite hot sauce or a finely chopped jalapeño to the pesto.

Variations and Customizations for Your Pesto Pasta

This Creamy Cashew and Spinach Pesto Penne is fantastic as is, but it also serves as a wonderful canvas for your culinary creativity. Don’t hesitate to experiment with these ideas to tailor the dish to your preferences or what you have on hand:

• Add Protein: Boost the protein content by stirring in cooked chickpeas, cannellini beans, grilled chicken strips, pan-seared tofu, or even some flaked salmon after the sauce is mixed with the pasta.
• Switch up the Greens: While spinach is wonderful, try using a mix of spinach and basil for a more classic pesto flavor, or incorporate other leafy greens like kale or arugula for different nutritional profiles and tastes. Remember to blanch tougher greens like kale before adding to the pesto.
• Boost the Umami: A tablespoon of nutritional yeast can be added to the pesto for a cheesy, umami depth, enhancing the dairy-free experience.
• Citrus Zest: For an extra bright and aromatic touch, grate a little lemon zest into the pesto along with the lemon juice.
• Nutty Alternatives: While cashews provide unmatched creaminess, you could experiment with blanched almonds or pine nuts for different flavor nuances, though the texture might vary slightly.

Health Benefits of Key Ingredients

Beyond its delightful taste, this Penne with Creamy Cashew and Spinach Pesto Sauce is packed with nutritional goodness, thanks to its wholesome ingredients:

• Cashews: These versatile nuts are a great source of healthy monounsaturated fats, protein, and essential minerals like magnesium, phosphorus, zinc, and copper. They contribute to heart health and provide sustained energy.
• Spinach: A true superfood, spinach is loaded with vitamins K, A, and C, as well as folate, iron, and calcium. It supports bone health, vision, and immune function, all while being very low in calories.
• Garlic: Known for its potent medicinal properties, garlic offers immune-boosting compounds and is rich in antioxidants. Its distinctive flavor also allows for less reliance on salt for seasoning.
• Lemon Juice: A fantastic source of Vitamin C and antioxidants, lemon juice aids digestion, enhances nutrient absorption, and adds a refreshing brightness to the dish without extra fat or sodium.
• Vegetable Broth: Our oil-free pesto substitute, vegetable broth, adds flavor without the added fats and calories of oil, making the dish lighter and heart-healthier.

Storage and Reheating Tips

Enjoying this delicious pasta doesn’t have to be a one-time event! With proper storage, you can savor leftovers or prepare components in advance for quick future meals.

• Storing Leftovers: Any leftover Penne with Creamy Cashew and Spinach Pesto Sauce should be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld even further overnight, often tasting even better the next day!
• Reheating: To reheat, gently warm the pasta in a saucepan over medium-low heat, or in a microwave-safe dish. If the sauce seems too thick, add a tablespoon or two of vegetable broth or water to bring it back to a creamy consistency. Avoid overheating, which can sometimes alter the texture of the cashew cream.
• Freezing Pesto: The pesto itself (before mixing with pasta) freezes beautifully. Transfer it to ice cube trays and freeze until solid, then transfer the pesto cubes to a freezer-safe bag. This way, you can easily thaw individual portions for future meals for up to 2-3 months. Thaw in the refrigerator or gently warm over low heat.

More Great Pasta Recipes to Explore

If you loved this plant-based pasta dish, you’re in for a treat! Here are a few more fantastic pasta recipes from our kitchen that you might enjoy, ranging from comforting classics to exciting new flavors:

• Baked Orzo with Pesto and Peas
• Lasagna with Pesto Green Beans and Potatoes
• Southwestern Chicken Orzo and Black Bean Skillet
• Hatch Green Chile Mac and Cheese

Penne with Creamy Cashew and Spinach Pesto Sauce

By

Carol | From A Chef’s Kitchen

Penne with Creamy Cashew and Spinach Pesto sauce is an easy, delicious, nutritious plant-based meal that’s perfect for a weeknight yet elegant enough for guests! Plus a great tip to make pesto oil-free!

Prep Time:

45 minutes
mins

Cook Time:

15 minutes
mins

Additional Time:

10 minutes
mins

Total Time:

1 hour
hr
10 minutes
mins

Servings:
6

Ingredients

• 2
  cups
  cashews,
  raw or roasted, divided
• Water,
  for soaking cashews
• 1
  container (5-ounce)
  baby spinach
• 3/4
  cup
  vegetable broth
• 3
  cloves
  garlic,
  minced
• 1
  tablespoon
  lemon juice,
  or to taste
• 1/4
  teaspoon
  crushed red pepper flakes
• Salt and freshly ground black pepper,
  to taste
• 1
  pound
  penne pasta

Instructions

• Bring 3 cups of water to a boil in a small saucepan. Add 1 cup cashews, turn the heat off and let stand for 30-45 minutes. Reserve 1/2 cup of the soaking water then drain cashews.
• Place soaked cashews in a blender or mini food processor. Add 1-2 tablespoons of the soaking water. Puree the cashews until very smooth, adding small amounts of water as necessary until you have a creamy consistency.
• Transfer cashew cream to a bowl.
• Place 1/2 cup cashews, spinach, vegetable broth and garlic in the blender or in a food processor. Process to a paste consistency.
• Add cashew cream to pesto and process until combined.
• Coarsely chop remaining 1/2 cup cashews for garnish.
• Meanwhile, bring 4 quarts of water to a boil in a large pot. Add salt if desired.
• Stir in penne pasta. Reduce heat to medium-high (this minimizes foaming). Cook for 11-13 minutes or per package directions, stirring occasionally.
• Drain pasta. Return to the pot and add the prepared pesto sauce, stirring to coat the pasta thoroughly.
• Serve in bowls, garnished with the chopped cashews.

Notes

For soaking cashews, you can also use hot tap water for 2 hours or room temperature water overnight. These methods achieve similar softening, essential for a smooth cashew cream.

To create an oil-free pesto, simply substitute vegetable broth for any oil traditionally called for. This reduces fat and calories while enhancing savory flavor.

Nutrition

Serving:
1


Calories:
241
kcal


Carbohydrates:
14
g


Protein:
8
g


Fat:
19
g


Saturated Fat:
3
g


Polyunsaturated Fat:
3
g


Monounsaturated Fat:
10
g


Sodium:
124
mg


Potassium:
286
mg


Fiber:
1
g


Sugar:
3
g


Vitamin A:
103
IU


Vitamin C:
1
mg


Calcium:
16
mg


Iron:
3
mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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