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Creamy vegan Tuscan pasta with spinach, sun-dried tomatoes, and white beans

Vegan Creamy Tuscan Pasta

A silky cashew cream sauce loaded with sun-dried tomatoes, garlic, spinach, and white beans — all tossed with your favorite pasta. 100% plant-based, deeply satisfying, and ready in just 30 minutes. Comfort food, reimagined.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz penne, rigatoni, or fettuccine
  • salt for pasta water
  • 1/2 cup reserved pasta water
Cashew Cream Sauce
  • 1 cup raw cashews soaked in boiling water for 15 minutes, then drained
  • 1 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
Tuscan Vegetables
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes (oil-packed) drained and sliced
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 4 cups baby spinach
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • salt and black pepper to taste
Optional Additions
  • 1/4 cup dry white wine for deglazing
  • 1 tablespoon tomato paste for deeper tomato flavor
  • fresh basil, chopped for garnish
  • vegan Parmesan or extra nutritional yeast for topping
  • Kalamata olives, sliced

Method
 

  1. Place the raw cashews in a bowl and cover with boiling water. Let them soak for at least 15 minutes while you prep everything else. Drain and rinse before blending.
  2. Bring a large pot of generously salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
  3. Add drained cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, and salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth. Set aside.
  4. Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  5. Add sun-dried tomatoes and Italian seasoning. Cook 1–2 minutes. If using white wine, add now and simmer until mostly evaporated. If using tomato paste, stir it in here.
  6. Add cannellini beans and baby spinach. Stir until spinach wilts, about 2 minutes.
  7. Pour the cashew cream sauce into the skillet. Stir to combine and bring to a gentle simmer. Cook 2–3 minutes until the sauce thickens slightly. Add red pepper flakes if using.
  8. Add the drained pasta and toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time. Taste and adjust seasoning. Serve topped with fresh basil and vegan Parmesan.

Notes

For the smoothest sauce, use a high-speed blender and ensure cashews are fully softened.
Nut-free alternative: Replace cashews with 1/2 cup raw sunflower seeds, soaked the same way.
The white wine is optional — substitute with extra vegetable broth and lemon juice if preferred.
Storage: Refrigerate for up to 4 days. Reheat on the stovetop with a splash of vegetable broth or plant milk.
Freezing: The cashew cream sauce freezes well for up to 2 months. Freeze sauce separately and cook fresh pasta when ready to serve.