This pasta recipe is an all-time comfort-food favorite and combines a rich and creamy cashew sauce with the flavors of stir-fry mushroom and seitan over pasta. This is a hearty dish, but unlike dairy cream, the cashew cream pasta is much easier to digest and does not leave you with that heavy feeling and sluggishness that a plate of traditional dairy Alfredo pasta often can cause.
The smooth and creamy texture of the sauce with the addition of fresh thyme, oregano, and a hint of spice gives this dish a sophisticated touch and a sense of indulgence that will satisfy your taste buds.

Bon appetite, enjoy!

Vegan Cashew Cream Sauce with Rigatoni, Spinach, and Seitan

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 2 Best Season: Suitable throughout the year



  1. Cook rigatoni pasta in water as per package instructions (usually for 10-12 minutes or until al-dente).

  2. Soak the raw cashews in hot water for at least 30 min. Then put cashews together with 1 cup of water into a blender and blend until smooth consistency is reached.

  3. Wash the mushrooms and slice them into bite-sized pieces.

  4. Peel and chop the onion.

  5. Stir-fry the onion, mushrooms, and seitan sausage with a drop of olive oil or water and fry while stirring frequently until all are lightly browned.

  6. Add the blended cashew cream and stir.

  7. Mix the bouillon paste with 1/2 cup of water and add to the sauce, add the herbs and spices and stir constantly while the sauce is bubbling and prevent from burning, then turn off the heat. Taste and add spices/bouillon as needed.

  8. Add the spinach and fold into sauce, then add the drained pasta, stir well then serve and enjoy!

Keywords: vegan, plantbased, cashew cream, pasta, cashew alfredo, seitan
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