It may seem like a lazy thing to do, but I created this 100% plant-based pasta recipe because I’ve been way beyond busy lately. I know I’m not alone in that! That’s why this easy one-pot pasta with lemony greens and cashew cheese is sooo, sooo simple to make … just toss everything in a pot and cook, then add some delicious toppings. That’s it!
Making this One-Pot Pasta
First, you’ll need an extra-large saucepan with a lid. It needs to be big enough to fit the ingredients, including 8 packed cups of baby spinach. Then you’ll simple toss everything into the pot in the order the ingredients are listed: extra-virgin olive oil, minced garlic, low-sodium vegetable broth (or water), dry pasta shape of choice (I used Sfoglini hemp rigatoni here!), fresh baby spinach, grape tomatoes (or thinly sliced sun-dried tomatoes), nutritional yeast flakes, sea salt, and crushed red pepper flakes
Then cover the saucepan, place over medium heat, and cook it for 18 minutes without ever removing the lid. You’ll also want to shake the pan about halfway through those 18 minutes to assure the pasta is cooking evenly in the liquid. Then to assure everything is properly cooked, remove the pan from the heat and let stand for about 2 minutes. Again, don’t remove the lid.
Now, it’s finally time to remove the lid. Do so carefully as it’ll be steamy! Stir everything together and add more salt if you need. Then transfer the pasta to a platter or big pasta bowls.
Topping this One-Pot Pasta
At this point, the pasta dish is delicious as is. But it’s extra delicious when you top it with lemon juice and zest (which balances the taste of the spinach), my Simple Cashew Cheese (see recipe below) or a store-bought soft treenut cheese, and a handful of small fresh basil leaves. When you eat it, the flavorful liquids of the pasta dish and the velvetiness of the cashew cheese marry to create luxuriously creamy sauciness. Yumminess!
Tip: Though I didn’t include it in this Easy One-Pot Pasta with Lemony Greens and Cashew Cheese recipe, occasionally I also top this pasta with nuts, like toasted pine nuts or roasted pistachios or walnuts. Be my guest to top as you wish!
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It may seem like a lazy thing to do, but I created this 100% plant-based pasta recipe because I’ve been way beyond busy lately. I know I’m not alone in that! That’s why this easy one-pot pasta with lemony greens and cashew cheese is sooo, sooo simple to make … just toss everything in a pot and cook, then add some delicious toppings. That’s it!
Ingredients
UnitsScale
PASTA
1 1/2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1cup low-sodium vegetable broth or water
6ounces dry pasta shape of choice, like penne, rotini, or rigatoni (I used Sfoglini hemp rigatoni here!)
Juice and zest of 1 small lemon (2 tablespoons juice)
4ounces dollops of homemade Simple Cashew Cheese (see recipe below) or store-bought soft treenut cheese, room temperature
1/4cup packed small fresh basil leaves
Instructions
In a covered extra-large saucepan over medium, cook all PASTA ingredients for 18 minutes, shaking pan (lid on) halfway through the cooking process. Remove from heat and let stand (lid on) for 2 minutes to complete the cooking.
Remove lid, stir, adjust seasoning (if need), and transfer the PASTA to a platter.
Nutrition analysis includes all TOPPINGS. If you need to curb carbs, simply enjoy 1 rounded cup instead of 2, then enjoy your favorite protein-rich item along with this.
There’s nothing to be intimated about when making a treenut cheese. This is one way I make it when I simply want a soft, plain plant-based cheese to go with practically anything. Just remember to soak the cashews in water in the fridge in advance—I do it overnight. Be patient with blending the ingredients so that it’s velvety smooth when done. Serve it as is or add in herbs, spices, and more. It’s perfect on pasta, pizza, veggie burgers, grain salads, and beyond! Absolutely enjoy it in my Easy One-Pot Pasta with Lemony Greens and Cashew Cheese, too.
In a jar or sealable glass container in the fridge, soak cashews in 2 cups of water for at least 12 hours (or overnight). Drain well.
In a blender, puree the drained cashews, 3 tablespoons water, lemon juice, nutritional yeast, and salt on high speed until a thick and super creamy smoothie-like consistency and slightly warm, about 3 minutes. (Note: If need, add more water by the teaspoon for proper blending; but for thickest consistency, aim to skip additional water.)
Chill the cashew cheese in the fridge for up to 2 weeks. It will slightly thicken as it chills. It’s an ideal topping for Easy One-Pot Pasta with Lemony Greens and Cashew Cheese—and it’s crave-worthy as a thick and creamy, plant-based stand-in for alfredo sauce.
Notes
Tip: Blend or stir in other flavorful ingredients to this cashew cheese if you like. Think onion powder, minced fresh garlic, ground turmeric, smoked paprika, peppercorns, fresh basil, or fresh chives. If you add fresh ingredients, store the cashew cheese in the fridge for no more than 1 week.
Making this One-Pot Pasta
