Some of my most popular recipes on the blog are gluten-free and dairy-free. While our family doesn’t have any allergies or food sensitivities to those items, I do make plenty of recipes that do avoid those ingredients! Banza pasta sent me some of their products to use for this recipe and I was absolutely thrilled. A vegan creamy pasta that uses a cashew cream sauce is the perfect weeknight dinner, and the sundried tomatoes and spinach are perfect additions to it.
I love that Banza pasta is made with chickpeas, means that we are getting protein in our meal without adding a meat to it. Of all the gluten-free pastas I’ve tried, this is my favorite. A lot of gluten-free pastas tend to get mushy when cooked or don’t keep well if you have leftovers. This pasta cooks up perfectly and the leftovers were delicious. My kids had no idea that while they were eating this pasta how good it was for them! Let’s be honest, if I had told them they may not have eaten it.
This is the perfect pasta for an easy weeknight dinner, or anytime you’re craving pasta but want to keep it on the lighter side. Raw cashews make a delicous and creamy sauce without a drop of dairy, and this protein-packed gluten-free pasta fills you up without making you feel stuffed. Truly, you can’t go wrong with this easy recipe.
Even if you aren’t gluten-free or dairy-free, this pasta is a perfect dinner. It’s especially great if you have kids and have a hard time getting them to eat enough protein! An easy dinner for the whole family to enjoy is truly a perfect meal.
- 1½ cups raw cashews, soaked overnight
- 16 oz. Banza pasta*
- 3 tbsp. olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 10 oz. fresh spinach
- 8.5 oz. jar julienned sundried tomatoes, drained
- 2 cups vegetable broth
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 tsp. nutritional yeast (optional)
- Drain and rinse cashews and place in a high-speed blender (I use a Vitamix).
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In the same pot, heat olive oil. Add onion and garlic and cook until tender
- Add spinach and tomatoes and stir until spinach is wilted. Remove from heat.
- Add vegetable broth, salt, pepper, and nutritional yeast (if using) to blender. Blend until very smooth.
- Return pasta to pot and pour cashew cream sauce over it. Stir to combine.
- Serve immediately, enjoy!
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