Tomato Cashew Cream Fettuccine combines roasted cherry tomatoes, caramelized onions, and garlic in a rich, dairy-free sauce made creamy with blended cashews and a splash of lemon. Tossed with fresh spinach and tender pasta, it’s a vibrant, plant based meal.

spinach and roasted tomato pasta with cashew cream sauce

Here is Why This Cashew Cream Pasta Recipe Works

Creamy without the cream: Thanks to cashews, this sauce is velvety smooth without a drop of dairy.

Roasted garlic & tomato magic: Roasting brings out deep, sweet flavors from the garlic and tomatoes that make this sauce taste like it simmered all day (spoiler: it didn’t).

A splash of lemony brightness: The lemon juice adds just the right zing to keep things fresh and balanced, so it’s creamy and vibrant.

Quick and easy pasta night upgrade: With just a blender and some pantry staples, you’re on your way to an impressive pasta that feels fancy without the fuss.

The Ingredients

Produce: Cherry tomatoes, white onion, garlic, fresh spinach, lemon
Pantry: Olive oil, fettuccine pasta, cashew unsweetened plant-based beverage, raw cashews
Pantry seasonings: Salt, nutmeg
Condiments: Parmesan cheese

Variations

Roasted Red Pepper Cashew Cream Fettuccine: Blend in ½ cup of roasted red peppers and a handful of fresh basil leaves.

Spicy Cashew Cream Fettuccine: Mix in ½ teaspoon of red pepper flakes and a drizzle of sriracha.

Mushroom and Cashew Cream Pasta: Sauté 1 cup of sliced mushrooms with a few sprigs of fresh thyme, then stir into the sauce.

Tips for Success

Letting the cashews soak in boiling water for at least 30 minutes softens them up for an ultra-smooth sauce.
Keep an eye on the garlic. If it needs a bit more time to soften, let it roast separately for an extra 5–10 minutes.
Reserve that pasta water. A splash of pasta water helps thicken and bind the sauce, giving it that perfect creamy texture.
For the silkiest sauce, blend on high until everything is completely smooth, especially those cashews.

Storage

Fridge: Store any leftover Cashew Cream Fettuccine in an airtight container in the refrigerator for up to 3 days.

To freeze, transfer the pasta and sauce to a freezer-safe container and freeze for up to 3 months.

Reheating: Reheat in a saucepan over medium-low heat, adding a splash of water or cashew milk to help loosen the sauce. Stir occasionally until heated through.

Cashew Cream Fettuccini Sauce

This Tomato Cashew Cream Fettuccine is proof that you don’t need cream to get that luscious, silky sauce. Loaded with roasted veggies and a zing of lemon, it’s pasta night done right.

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Spinach and Roasted Tomato Pasta with Cashew Cream Sauce

Roasted tomatoes and fresh spinach are tossed with fettuccini noodles and smothered in a silky, creamy cashew sauce that is infused with roasted garlic and onions.

5 from 8 votes

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Cook Time: 40

Total Time: 40

Servings: servings

Calories: 424kcal

Author: Dahn Boquist

Ingredients

1 cup raw cashews
1 pound cherry tomatoes
1 large white onion sliced
2 whole heads of garlic
2 tablespoons olive oil
1/2 teaspoon salt
3/4 cup cashew vanilla unsweetened plant-based beverage
3 tablespoons lemon juice
1 teaspoon salt
3 to 5 tablespoons olive oil
8 ounces fettuccini pasta or pasta of your choice
2 to 3 cups fresh spinach

Instructions

Place the raw cashews in a bowl and pour boiling water over them. Let the cashews soak for 30 to 40 minutes. Drain and set aside.
Heat oven to 425°. Toss the tomatoes and onion in olive oil. Place them on a large sheet pan and spread them out in a single layer.
Cut about 1/4 inch off the top of the heads of garlic, exposing the individual cloves. Place the garlic heads, cut side up, on the baking sheet with the onions and tomatoes. Cover the garlic heads with a small sheet of tin foil.
Sprinkle everything with salt and roast for 35 to 40 minutes until the tomato skins burst and become slightly charred. Depending on the size of the garlic, you may need to place the garlic back in the oven for an additional 5 to10 minutes until soft. Set aside when finished roasting.
In the meantime, cook the pasta according to the package directions. Reserve 1/2 cup of the water just before draining the pasta.
When the garlic has cooled enough to handle, squeeze the garlic heads until the cloves push out of their skins.
Add the roasted garlic and onions to a high powered blender. Toss in the soaked cashews, cashew vanilla unsweetened plant-based beverage, lemon juice and salt. Blend on high until smooth. Drizzle in olive oil and adjust salt to taste.
Pour the sauce into a large saucepan and heat over medium heat. Add the roasted tomatoes and cooked pasta. Stir in about 1/4 cup to 1/2 cup of the reserved pasta water. Stir in the raw spinach and cook until the spinach is wilted.
Serve hot with freshly grated nutmeg and parmesan cheese if desired.