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Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach.

  • 2 (5 oz) pkgs
    baby spinach
  • 1 cup
    cashews, roasted unsalted
  • 12 fl oz
    chicken or vegetable broth
  • 4 cloves
  • 10 oz
    linguine pasta
  • ¼ cup
    nutritional yeast flakes
  • 1 (15 oz) can
    pure pumpkin purée
    all-purpose flour
    black pepper
    nutmeg, ground
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    2 tsp salt
    10 oz linguine pasta
  • 2
    Meanwhile, place cashews in a small bowl. Using a measuring cup, carefully remove 2 cups of boiling water from the pot and pour over the cashews; let sit for 15 minutes.
    1 cup cashews, roasted unsalted
  • 3
    Peel and slice garlic.
    4 cloves garlic
  • 4
    Once cashews are done soaking, drain and return to the bowl.
  • 5
    Add garlic, cashews, pumpkin, broth, nutritional yeast, flour, and spices to a blender and purée until smooth. (If necessary, work in batches to best fit your blender.)
    1 (15 oz) can pure pumpkin purée
    12 fl oz (1 ½ cups) chicken or vegetable broth
    ¼ cup nutritional yeast flakes
    4 tsp all-purpose flour
    1 tsp salt
    ¼ tsp black pepper
    ⅛ tsp nutmeg, ground
  • 6
    Wash and dry the spinach. (Skip this step if it came pre-washed.)
    2 (5 oz) pkgs baby spinach
  • 7
    Drain pasta and set aside to drain further.
  • 8
    Return pot to medium heat. Add the sauce from the blender and bring to a simmer.
  • 9
    Once simmering, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  • 10
    Add pasta, stir to combine, and cook, stirring occasionally, until warmed through, 3-4 minutes.
  • 11
    Divide pasta between bowls and enjoy!