Creamy Tuscan Vegan Pasta You’ll Make on Repeat: Rich, Garlicky, and Weeknight-Easy

Picture this: a silky, sun-kissed sauce that clings to pasta like it was born for the spotlight, loaded with garlicky goodness, juicy tomatoes, and ribbons of spinach. No dairy, no drama—just outrageous flavor that tastes like a chef secretly moved into your kitchen. This is the kind of dinner that makes “vegan” sound like a flex.

One pot, minimal effort, maximum applause. Your future self is already texting “make that again.”

Why This Recipe Works

This pasta nails the trifecta: creamy, savory, and bright. The creaminess comes from cashew cream blended with vegetable broth—rich but not heavy.

Sun-dried tomatoes and garlic bring deep umami, while cherry tomatoes add juicy pops that keep the sauce lively.

Spinach and fresh basil round out the Tuscan vibes with freshness and color. A splash of lemon and a pinch of red pepper flakes deliver balance and heat. Net result?

A sauce that feels indulgent but won’t put you into a food coma.

Ingredients Breakdown

• Pasta: 12 oz short pasta (rigatoni, penne, or fusilli). Use gluten-free if needed.
• Olive oil: 2 tbsp for sautéing and glossy finish. Extra-virgin if you can.
• Garlic: 4–5 cloves, finely minced.

  Non-negotiable.

• Shallot or onion: 1 small shallot (or 1/2 small onion), finely diced.
• Sun-dried tomatoes: 1/2 cup, oil-packed, sliced. Reserve 1 tbsp oil for extra flavor.
• Cherry or grape tomatoes: 1.5 cups, halved, for juicy bursts.
• Baby spinach: 4 cups loosely packed (about 3–4 oz). Chard or kale also works.
• Fresh basil: 1/2 cup, chopped, plus more for garnish.
• Red pepper flakes: 1/2–1 tsp, to taste.
• Lemon: Zest and 1–2 tbsp juice for brightness.
• Vegetable broth: 1.25 cups, low-sodium.
• Raw cashews: 3/4 cup, soaked, for creaminess (or sub coconut cream—see FAQ).
• Nutritional yeast: 2–3 tbsp for cheesy depth.
• Dijon mustard: 1 tsp for subtle tang and complexity.
• Italian seasoning: 1 tsp (or a mix of oregano, thyme, rosemary).
• Salt and black pepper: To taste.
• Optional add-ins: Capers (1 tbsp), vegan parmesan, toasted pine nuts.

Step-by-Step Instructions

1. Soak the cashews. Cover cashews with hot water for 20–30 minutes (or boil 10 minutes if in a rush).

   Drain.

2. Cook the pasta. Boil in salted water until just shy of al dente (about 1 minute less than package). Reserve 1 cup pasta water; drain.
3. Blend the cream. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, Dijon, Italian seasoning, a pinch of salt, and black pepper. Blend until velvety smooth.

   If too thick, add a splash more broth.

4. Sauté aromatics. In a large skillet, heat 1 tbsp olive oil (plus 1 tbsp sun-dried tomato oil if using) over medium. Add shallot; cook 2–3 minutes. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant.
5. Tomato time. Add sun-dried tomatoes and cherry tomatoes.

   Cook 3–4 minutes until tomatoes soften and release juices.

6. Create the sauce. Pour in the cashew cream. Simmer on low 3–5 minutes, stirring, until slightly thickened. If it thickens too quickly, add reserved pasta water by the splash.
7. Greens in. Add spinach and half the basil.

   Stir until wilted, 1–2 minutes. Season with salt and pepper.

8. Toss with pasta. Add drained pasta to the skillet. Toss, adding reserved pasta water as needed for a silky, glossy finish that coats every curve.
9. Brighten it up. Turn off heat.

   Add lemon zest and juice. Taste and adjust salt, pepper, and heat. Finish with remaining basil and a drizzle of olive oil.

10. Serve. Top with vegan parmesan or toasted pine nuts if you’re feeling fancy.

    Then take a victory bite.

Storage Instructions

• Fridge: Store in an airtight container for 3–4 days. Add a splash of water or broth when reheating.
• Freezer: Sauce freezes better than fully assembled pasta. Freeze sauce up to 2 months; thaw overnight and reheat gently.

  If freezing assembled pasta, undercook the pasta by 2 minutes.

• Reheat: Low heat on the stove with a bit of water, stirring until creamy. Microwave works, but stir halfway to avoid clumping.

Nutritional Perks

• Plant-powered protein: Cashews and nutritional yeast add a quiet but solid protein boost.
• Healthy fats: Cashews and olive oil provide monounsaturated fats for satiety and flavor.
• Vitamins and minerals: Spinach and tomatoes bring vitamins A, C, K, plus potassium and lycopene.
• No dairy, all cream: The blended cashew base gives you that dreamy texture without heavy cream.
• Fiber: Whole-grain or legume pasta ups the fiber and makes this meal more filling, IMO.

What Not to Do

• Don’t skip soaking the cashews. Grainy sauce = sad sauce. Soaking ensures silky results.
• Don’t overcook the pasta. The sauce finishes it in the pan.

  Mushy noodles will haunt you.

• Don’t boil the sauce hard. High heat can split and thicken too fast; gentle simmer is your friend.
• Don’t forget acid. Lemon is the “turn the lights on” moment. Without it, the dish tastes flat.
• Don’t drown it in oil. A drizzle at the end beats a pool at the start.

Variations You Can Try

• Mushroom upgrade: Sauté sliced cremini or oyster mushrooms with the shallots for extra umami.
• Roasted red pepper twist: Blend 1 roasted red pepper into the cashew cream for a smoky-sweet vibe.
• Lemony artichoke: Add 1 cup quartered marinated artichokes and extra zest for briny brightness.
• High-protein swap: Use chickpea or lentil pasta, and add cannellini beans at the end.
• Heat seeker: Stir in Calabrian chili paste instead of red pepper flakes for a deeper kick.
• Nut-free version: Use 3/4 cup coconut cream and reduce olive oil slightly; see FAQ for details.

FAQ

Can I make this without cashews?

Yes. Use 3/4 cup full-fat coconut cream plus 3/4 cup vegetable broth.

Add 1 tsp lemon juice and an extra 1 tbsp nutritional yeast to balance sweetness. Simmer gently, as coconut can thicken fast.

What pasta shapes work best?

Short, ridged shapes like rigatoni, penne, or fusilli hold onto the sauce like champs. Long strands are fine, but the chunky tomatoes and spinach play nicer with short cuts.

How do I make it gluten-free?

Swap in your favorite gluten-free pasta and cook it al dente.

Reserve that pasta water—it still helps emulsify the sauce.

Can I use a store-bought vegan cream?

Absolutely. Use 1 cup unsweetened vegan cream plus 1/2 cup broth. Taste and adjust lemon, salt, and nutritional yeast to keep the flavor profile balanced.

Why is my sauce gritty?

Likely under-soaked cashews or a blender that didn’t fully smooth things out.

Soak longer, blend longer, and consider straining through a fine sieve for ultra-smooth results.

How do I meal prep this?

Cook pasta 1–2 minutes under al dente. Store sauce and pasta separately. Reheat sauce with a splash of water, then toss with warmed pasta right before serving.

FYI: Add fresh basil at the end for best flavor.

Can I add vegan sausage?

Yes. Brown sliced vegan sausage first, remove, then proceed with the recipe. Fold sausage back in with the pasta for a heartier meal.

Is nutritional yeast necessary?

It’s not mandatory, but it adds savory, cheesy depth.

If skipping, add a pinch more Dijon and a splash of soy sauce or tamari for umami.

My Take

This is weeknight cooking that punches above its weight. The sauce is luxe, the flavors are loud, and the cleanup is painless. It’s the kind of recipe that converts skeptics—because when dinner tastes like this, “vegan” is just a bonus.

Make it once, and it’ll become your back-pocket flex. Your only regret will be not doubling it.

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