Cashew Cream Veggie Pasta

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
veggie pasta

A creamy pasta meal without the dairy? Yes please! Check out this healthy veggie pasta dish tossed in a decadent cashew cream sauce.

You won’t miss the dairy in this delicious Cashew Cream Veggie Pasta. Filled with healthy fats and fiber, this meal is perfect if you are lactose intolerant or just trying to avoid dairy products. Cashews take the stage in a cream sauce that combines soaked cashews, lemon juice, fresh herbs and nutritional yeast. The sauce is blended until smooth and simply tossed with whole wheat pasta, olive oil, cherry tomatoes and fresh spinach.

One serving of this veggie pasta is 272 calories, counting as one PowerFuel, one SmartCarb, one Vegetable and one Extra on the Nutrisystem program. Feel free to add another PowerFuel to the mix with two-ounces of chicken or three-ounces of shrimp. Get creative and switch up the vegetables to transform the meal into your own creation! Zucchini, onions, carrots and broccoli would be delicious additions.

Do you love a delicious pasta dinner? Find some more Nutrisystem-approved recipes below:

Servings: 4

Calories per Serving: 272

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Vegetable and 1 Extra

Ingredients:

  • Cashew Cream
  • 1 cup cashews, soaked in water for 4+ hours
  • ½ tsp. fresh rosemary
  • ½ tsp. fresh thyme
  • 2 tsp. nutritional yeast
  • ½ lemon, juiced
  • 2 cloves garlic
  • ¼ tsp. black pepper
  • 2 Tbsp. water, more if needed
  • Veggie Pasta
  • 4 oz. whole wheat fettuccine pasta, dry (~2 cups cooked)
  • 2 cups cherry tomatoes, halved
  • 4 cups spinach
  • 1 Tbsp. olive oil

Directions:

  1. Drain the soaked cashews.
  2. Add all cashew cream ingredients to a blender and process until smooth (start with adding 2 tablespoons of water, continue adding to thin out as needed).
  3. Cook pasta according to package directions and drain.
  4. In the same pot you cooked the pasta, heat 1 tablespoon of olive oil on medium heat.
  5. Add tomatoes and spinach to the pot. Cook until the spinach has wilted and tomatoes have softened.
  6. Add pasta and cashew cream sauce and toss well.
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