Ingredients
- 12 oz (340 g) red lentil pasta
- 1/4 cup (32 g) raw cashews
- 1/4 cup (30 g) nutritional yeast
- 2 cups (470 ml) unsweetened soy milk
- 1 teaspoon olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 2 oz (60 g) sun-dried tomatoes, thinly sliced
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons cajun seasoning
- 2 teaspoons smoked paprika
- 1 1/2 cups (280 g) cooked butter beans
- Sea salt, to taste
- Black pepper, to taste
- 4 cups (120 g) baby spinach, roughly chopped
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 1/2 tablespoons lemon juice
Instructions
- Place the cashews in a heat-safe bowl and cover with boiling water. Let soak for 30 minutes, then drain.
- Bring a large pot of salted water to a boil and cook the lentil pasta according to package directions. Drain and set aside.
- Blend the soaked cashews, nutritional yeast, and soy milk until completely smooth and creamy.
- Heat olive oil in a large saucepan over medium heat. Add the sliced onions and cook for about 5 minutes until softened.
- Add the bell peppers and sun-dried tomatoes. Reduce heat slightly and cook for another 10 minutes, stirring regularly, until tender.
- Stir in the garlic, tomato paste, cajun seasoning, smoked paprika, butter beans, salt, and black pepper. Cook for 2 minutes.
- Pour in the cashew cream and stir well. Simmer for about 2 minutes until slightly thickened.
- Add the cooked pasta, spinach, parsley, and lemon juice. Toss everything together until the spinach wilts and the pasta is fully coated in the sauce.
- Taste and adjust seasoning if needed before serving warm.
Notes
- Use canned butter beans for convenience; just drain and rinse before using.
- Add mushrooms, zucchini, or kale for extra vegetables and flavor.
- For a nut-free version, replace cashews with raw sunflower seeds.
- Add a splash of soy milk while reheating to keep the sauce creamy.
- This recipe is excellent for meal prep and tastes even better the next day.
- Freezing is not recommended because the creamy sauce may separate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 16g
- Protein: 29g
- Cholesterol: 0mg
