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Pasta with Creamy Cashew Sauce >> Dianne's Vegan Kitchen

Pasta with Creamy Cashew Sauce

Dianne Wenz
Servings 4 servings


  • 12 ounces of pasta
  • 1 tablespoon olive oil
  • 1 shallot diced
  • 2 garlic cloves minced
  • 2 cups button or baby bella mushrooms sliced
  • 1 bunch kale chopped
  • 1 ½ cup cooked white beans such as cannellini or navy beans
  • ½ cup sun-dried tomatoes cut into thin strips, soaked for 15 minutes if they’re too stiff
  • 1 cup raw cashews soaked for 2 hours, drained and rinsed
  • 2 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • 1 ½ cups vegetable broth or water
  • 1 teaspoon sea salt divided
  • ¼ cup kalamata olives chopped, optional


  • Cook pasta according to directions. Set aside.
  • Heat oil in large pan over medium high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize. Add mushrooms to the pan along with half a teaspoon of salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.
  • Add the sun-dried tomatoes, beans and kale to the pan and cook until the kale is wilted and slightly tender, for about 3 minutes.
  • While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and ½ teaspoon of sea salt together in a blender. Blend until smooth and creamy.
  • Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using. Enjoy!