Dairy-Free Spinach Fettuccine
Creamy, hearty, and completely dairy-free, this Dairy-Free Spinach Fettuccine is a plant-based twist on a classic comfort food. Featuring tender fettuccine tossed in a luscious cashew cream sauce, this recipe is packed with fresh spinach for added nutrition and vibrant flavor. Nutritional yeast lends a cheesy kick, while a touch of nutmeg enhances the depth of the sauce. Perfect for those looking for a vegan, egg-free, or lactose-free pasta dish, this recipe comes together in just 35 minutes, making it an excellent option for weeknight dinners. Serve this indulgent yet wholesome meal with a sprinkle of nutritional yeast or cracked black pepper for a satisfying dish that is sure to impress! Keywords: dairy-free spinach fettuccine, vegan pasta, cashew cream sauce, plant-based comfort food, dairy-free dinner recipes.
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Ingredients
- 12 oz Fettuccine (dairy-free, egg-free if needed)
- 4 cups Fresh spinach
- 1 cup Raw cashews (soaked for 4 hours or boiled for 15 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 3 tablespoons Nutritional yeast
- 3 Garlic cloves
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Ground nutmeg (optional)
- 0.5 cup Reserved pasta water
Directions
Step 1
If you haven’t already soaked your cashews, boil them in water for 15 minutes or until soft. Drain and set aside.
Step 2
In a large pot, bring water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set aside.
Step 3
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook, stirring occasionally, until wilted (about 2-3 minutes). Remove from heat.
Step 4
In a high-speed blender, combine the soaked/boiled cashews, almond milk, nutritional yeast, garlic cloves, lemon juice, salt, black pepper, and optional ground nutmeg. Blend until smooth and creamy. Add a bit of the reserved pasta water if the sauce is too thick, 1 tablespoon at a time, until the desired consistency is reached.
Step 5
Return the skillet with wilted spinach to medium heat. Add the fettuccine, followed by the cashew cream sauce. Toss everything together to combine and heat through for 2-3 minutes.
Step 6
Adjust seasoning with more salt and pepper if needed. If the sauce thickens too much, add a bit more reserved pasta water to loosen it up.
Step 7
Serve the dairy-free spinach fettuccine hot, garnished with extra nutritional yeast or freshly cracked black pepper, if desired.
Nutrition Facts
| Serving size | (1155.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1613.5 |
| Total Fat 81.8g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2758.4mg | 0% |
| Total Carbohydrate 168.9g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 14.5g | |
| Protein 59.2g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 896.4mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1713.0mg | 0% |
Source of Calories