Quick & Easy Vegan Creamy Arrabiata Pasta

Vegan Creamy Arrabiata Pasta. A delicious, spicy tomato pasta dish that is packed with spinach and mushrooms. Perfect for dinner and leftovers! Ready in 30 minutes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories per serving 306 kcal

Ingredients

Pasta:

1 lb pasta penne
2 cups spicy marinara sauce aka Arrabiata sauce
1 cup garlic cashew cream see below for ingredients
2 cups white button mushrooms sliced
5 cups spinach packed
¼ cup reserved pasta water
3 cloves garlic minced
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Homemade Garlic Cashew Cream:

1 cup raw cashews
1 ½ cup hot boiling water
2 cloves garlic
½ teaspoon salt

Instructions

Cashew Cream

Soak cashews in boiling hot water for 5-10 mins. Then add to a blender.
To the blender add garlic cloves and salt. Blend until very smooth. Set aside.

To Make Pasta

Boil your pasta according to package instructions or until al dente. Reserve ¼ cup of hot pasta water. Strain pasta and set aside.
Meanwhile in a large pan on medium heat, add olive oil and minced garlic and fry until fragrant.
Add sliced mushrooms, fry until edges are brown and there are no liquids remaining. Season with black pepper to taste.
Pour in Arrabiata sauce, 1 cup of the cashew cream, spinach and mix well. Cover with lid and bring to a boil. Then lower heat and simmer for 5 minutes until spinach is wilted.
Pour in reserved pasta water and mix. Then toss in cooked pasta. Combine until pasta is covered in sauce. Season with salt to taste. Serve immediately and enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition