Spaghetti with Cashew Cream, Peas, and Spinach
Abel Albonetti
Abel Albonetti
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590 Calories
54 g Carbs
21 g Protein
32 g Fat
Total Time
2 servings

What better choice for a high-carb meal than the undisputed king of carbs, pasta. Tossed in a rich cashew-cream sauce, this delicious, fresh meal is completely vegan, but you can substitute your favorite cream-based sauce if you prefer.


  • 4 oz spaghetti, dry
  • 1 cup cashews, chopped
  • 1½ cup water
  • 1 tbsp nutritional yeast
  • 1 lemon yields lemon juice
  • ½ cup peas
  • 6 oz spinach

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  1. Blend the soaked cashews with water, nutritional yeast, and lemon. Season to taste with salt.
  2. Bring a large pot of salted water to a boil. Add the pasta to the water and stir occasionally to prevent noodles from sticking together. Cook for 8-12 minutes, until desired tenderness is reached.
  3. Drain the cooked pasta, but reserve a little bit of the pasta water.
  4. Toss the hot cooked pasta in a mixing bowl with the peas, spinach, and cashew cream. If it looks a little too thick, add some pasta water to achieve desired consistency.

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