It’s a holy grail of sorts: a vegan pasta recipe that’s super-quick and easy to make but tastes like it comes from your favorite Italian restaurant. This tasty recipe checks all the boxes. It requires just a handful of ingredients (which are probably in your pantry right now) and can be on the table in less than 20 minutes.
The cashews provide a creamy texture once they’re pureed into the mix. The silky, creamy sauce coat long, skinny spaghetti. Fettuccini, pappardelle, and any wide, flat noodle would work well, too. All you need to accompany this dish is a simple green salad or even just a glass of rich, full-bodied red wine.