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Creamy vegan cashew and artichoke pasta

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 May 23
Updated: 9 Oct 24

Whizzed cashews provide the perfect base for creamy vegan sauces, as this super-quick pasta recipe demonstrates. Lightened with lemon and wine, it’s lifted by pepper and chilli, with a savoury punch from nutritional yeast.

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Easy
April 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

Browse and bookmark more easy vegan pasta recipes.

Nutrition: per serving

Calories: 719kcals
Fat: 28.6g (5.4g saturated)
Protein: 26.5g
Carbohydrates: 78.5g (8.8g sugars)
Fibre: 10g
Salt: 0.3g

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Ingredients

200g unsalted cashew nuts, roughly chopped
200ml just-boiled water
1 tbsp extra-virgin olive oil
2 garlic cloves, finely sliced
½ tsp chilli flakes, plus extra to serve
1 banana shallot, finely sliced
120ml dry white wine (vegan if you need it to be)
350g fusilli or similar pasta shape
Juice 1 lemon
2 tbsp nutritional yeast flakes
400g tin artichoke hearts in water, drained and quartered

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Method

Put the cashews in a heatproof bowl and pour over the justboiled water. Leave to soak for 15 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli flakes, then cook for 1 minute until beginning to soften. Stir in the shallot and cook for about 6 minutes until turning golden. Add the wine and bubble until reduced by half.
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve a mug of the cooking water before draining.
Put the soaked cashews (including their soaking water) in a jug blender with the lemon juice and yeast flakes, then whizz until smooth. Stir the sauce into the shallot mix, then add the drained pasta with a good glug of the reserved cooking water to help combine it into a smooth sauce.