Spaghetti with Creamy Tomato Sauce and Spinach

By SmartyPlants | December 16, 2020
Serves 2-3
Mama mia, that's good! A simple and delicious Italian dish that Grandma Caruso would have been proud of. Add a nice side salad and some warm crusty bread to round it out.


Cashew Parmesan 1/2 cup raw cashews, soaked for at least 2 hours
1/2 cup almond milk, unsweetened
1  yellow onion, diced
3 cloves garlic, minced
1 14.5 oz can diced tomatoes, drained
3 handfuls baby spinach
3 tablespoons tomato paste
3 tablespoons nutritional yeast
1 cup fresh basil, roughly torn and packed
1 teaspoon dried oregano, more to taste
1/2 teaspoon sea salt, more to taste
10 turns freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional for heat
1 8 oz. box whole grain pasta, such as corn and quinoa spaghetti


  1. First, make the Cashew Parmesan according to the recipe and instructions below. Next, drain and rinse the cashews and place them in a high-speed blender with the almond milk and blend until smooth.

  2. Set a large pot of water to boil. Add pasta to the pot of boiling water and cook per package directions—about 8-10 minutes for corn & quinoa pasta.

  3. Meanwhile, in a large pan over medium heat, sauté the onion for about 5 minutes, until it softens, adding splashes of water if it's sticking. Add the garlic and sauté for another minute. Add water as needed to prevent sticking. Add the tomatoes and cook for another 5 minutes and then add in the spinach. Cook another 2 minutes until your spinach wilts, stirring as it wilts.

  4. Add the tomato paste to your large pan and mix until incorporated. Add the cashew mixture, nutritional yeast, basil, oregano, salt, and pepper and cook for another 8-10 minutes until heated.

  5. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the pan with the sauce. Give it a good stir to combine. If the sauce becomes too thick add a splash or 2 of the pasta water. Add the crushed red pepper (if using), salt, and black pepper to taste.

  6. Sprinkle on our Cashew Parmesan and serve with a salad and crusty whole grain bread.

For the Cashew Parmesan:


3/4 cup raw cashews
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon sea salt
3 tablespoons nutritional yeast


  1. Add the cashews to your food processor and pulse until you have a Parmesan-like consistency. Do not over pulse or you’ll be left with more of a nut butter.

  2. Add the remaining ingredients and pulse a few times to combine well.

Recipe Notes

Store in your fridge, and use all week!

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