Penne with Creamy Cashew and Spinach Pesto Sauce
Updated Jun 19, 2021, Published Jan 30, 2019
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Penne with Creamy Cashew and Spinach Pesto Sauce is an easy, delicious, nutritious, plant-based, dairy-free, and gluten-free meal perfect for a weeknight yet elegant enough for guests! I’ve got a great tip to make pesto oil-free, so read on!
How to make Penne with Creamy Cashew and Spinach Pesto Sauce:
- Start with raw or roasted cashews. Roasted cashews are easier to find, and I like the extra flavor the roasting provides. You may not need to add salt later if you use salted cashews.
- Soak 1 cup cashews in water. You can do the soaking in three ways:
- A quick soak in boiling water for 30 to 45 minutes.
- A soak starting with hot tap water for 2 hours.
- A regular soak at room temperature overnight.
- Reserve a little of the soaking water, then drain the cashews. Place the cashews in a mini food processor or blender. Add a tablespoon or two of the soaking water, then process to a thick sauce consistency, adding small amounts of water as needed.
- Don’t worry if it’s not 100% smooth; it will go into the pesto, and a little texture from the cashews is just fine!
- Then, make the pesto.
- Combine the pesto ingredients in a food processor or blender: The spinach, more cashews, garlic, a little lemon juice, some crushed red pepper flakes for a little heat and here’s the oil-free tip….
⇒⇒⇒ To make this pesto or any pesto oil-free, substitute vegetable broth instead of the oil. Vegetable broth adds flavor without the fat and calories of oil.
- Stir the cashew cream into the pesto…
- Cook the pasta per the package directions…
- Place the penne back into the pot.
- Stir the Creamy Cashew and Spinach Pesto Sauce into the hot, cooked penne.
- Garnish with chopped cashews…
- Serve! So easy, so good and so good for you!
More great pasta recipes:
- 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
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!
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.
- 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 package directions, stirring occasionally.
- Drain. Add pesto sauce and stir to coat the pasta.
- Serve in bowls, garnished with chopped cashews.
Notes
Alternately, soak cashews in hot tap water for 2 hours or in room temperature water overnight.
To make this pesto or any pesto oil-free, substitute vegetable broth for the oil. Vegetable broth adds flavor without the fat and calories of oil.
Nutrition
Serving: 1Calories: 241kcalCarbohydrates: 14gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 124mgPotassium: 286mgFiber: 1gSugar: 3gVitamin A: 103IUVitamin C: 1mgCalcium: 16mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I just loved the pesto. Since I cook for one, I had lots left over and am going to put it in a bowl tonight and whatever else I can think of. Thank you!
Hi, Karin, Thanks so very much and so happy you love this recipe! You could pair it with potatoes, seared tofu or in rice. That’s one of the things I love about pesto! It goes with so many things. Thanks again!
Such a brilliant recipe! We love pesto but other recipes have so much oil as the base that we rarely indulge. This recipe hits all the right notes. Thanks very much indeed for sharing!!
Hi, Alka, Thanks so very much and so glad you enjoyed! I know what you mean about the oil. I have a personal chef client who does not consume any oils and I use vegetable broth in its place which works quite well so give that a try! Thanks again!