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    Home » Breakfast

    Cashew Cream Vegan Pasta {Tomato-free, Cheese -Free}

    Published: Feb 11, 2022 · Modified: Aug 30, 2022 by Deepti · This post may contain affiliate links · 3 Comments

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    Jump to Recipe Print Recipe

    Do you Love pasta and avoid it because of cheese? That is what I did till I made this Cashew Cream Vegan Pasta which is loaded with nutrition and does justice to a healthy meal! This 3-ingredient recipe of cashew cream pasta is gently twisted to omit tomatoes and add capsicum! The mildly spicy capsicum blended with creamy cashew sauce is a flavor to devour on!

    capsicum no-cheese vegan pasta close up

    This Creamy Vegan Pasta is made using Farfalle wheat pasta with soaked cashews capsicum sauce flavored with garlic and seasonings. For making the sauce, I have used fresh capsicum, garlic, and little coconut milk.

    The best thing about this creamy pasta is the wonderful flavor that comes from the use of the fresh sauce. I am a cheese lover and I enjoyed this creamy pasta without the cheese. This Cashew Vegan Pasta Recipe gets a light green tinge from the capsicum and is utterly delicious and very similar to classic cheesy pasta that you won't miss it!

    Totally customizable with ingredients, this cashew pasta gathers in no time.

    People on a weight-loss plan would find this not just a filling delicious meal but also guilt-free under 30-minute recipe. You may also like Gluten Free Spicy Vegan Tomato Pasta.

    Why This Recipe Works?

    • 3-ingredient Super Quick Pasta Recipe
    • Vegan
    • Easily Convertible to Gluten Free
    • Kids Friendly
    • Creamy Rich flavor absolutely without any cheese
    • Low Calorie Vegan Pasta Sauce
    • Blend of Healthy and Delectable
    • The Best Vegan Cashew Cream Pasta Recipe ever!

    Ingredients Overview

    • Pasta: I have used bow-shaped Delmonte Wheat Pasta. You may use any shape or brand that you like.
    • Cashews: I love using cashew sauce for pasta. It gives your pasta, the perfect creamy texture without any cheese. For making it non-vegan, you may add any soft cheese of your choice.
    • Capsicum: Capsicum add crunchy and mild spicy flavor. I have used raw capsicum. You may use roasted peppers red or green. They blend well with cashew sauce.
    • Garlic: Any pasta dish is incomplete without the buttery taste and aroma of garlic.
    • Coconut Milk: If you love the Italian flavor, avoid coconut milk. You may skip it or replace with soy milk.
    • Olive Oil: Pasta and olive oil taste amazing together. You may use any other vegetable oil as well.
    vegan pasta delmonte
    vegan pasta low-calorie
    cashew gravy pasta

    Variations

    • Baked Creamy Pasta: If you love baked pasta, you may add boiled pasta in baking dish along with sauce. Top it with cheese and bake it for 10 min.
    • Try a different vegetable: The cashew sauce works well with tomato, mushrooms, red pepper, broccoli.
    • Gluten Free Pasta: You may use any gluten Free pasta to make this recipe. The gf pasta is a bit chewy and not very mushy in taste.  
    • Try another Cheese: Feta Cheese is a healthy and delicious choice. Make sure to add little salt as feta already has salt.

    What Goes With This Cashew Cream Pasta?

    • We had teamed this pasta with a croissant and Chilly Paneer. One can have Manchurian with gravy, garlic tomato sauce, garlic bread along dips.
    • Whole Wheat Focaccia Bread
    • Lemon Coriander Soup

    Can we skip Milk while making pasta?

    Yes absolutely. I have used little coconut milk to make a smooth sauce. One may use water to make it.

    Recipe Overview

    This is a simple recipe and can be made under 30 minutes. Soak the cashews in warm water for about 20 minutes. In the mean time boil the pasta and put it in colander for draining water.

    Cashews must have softened. Add them to the blender along with capsicum and garlic cloves and make a smooth paste. Put milk/ water gradually.

    Add olive oil to the pan. Then, add cashew capsicum sauce. Sauté for 2-3 min on low flame. Add seasonings, salt, and boiled pasta. Mix well. Enjoy!

    How This No-cheese Pasta Is Healthy?

    That is because this contains capsicum which is a rich source of Vitamin C, E, B6, and fiber. Green capsicum has less sugar than red ones. They are the perfect food for diabetes and are good for the heart.

    Cashews are high in fiber, copper, magnesium, manganese (micro-nutrients that are good for brain and bone health).

    These plant proteins are low in sugar and are a rich source of heart-healthy fats. They provide good cholesterol and energy to the body and keep you satiated for long.

    Most important is the fact that one large bowl is about 200 calories! You would love this no cheese pasta with low calorie!

    capsicum no-cheese vegan pasta

    Expert Tips

    • Always boil pasta on a simmer flame and switch off once almost done or pasta will become soggy.
    • Immediately after boiling, transfer it to a colander. Wash it once to remove an extra starch layer. Add few drops of oil so that it doesn't stick together.
    • While heating the cashew cream sauce, make sure to slow the flame and use heavy utensil or else it might get burnt and you won't like the burnt up taste. The cashew sauce will gradually thicken up so you don't have to overcook it.

    Stories From Kitchen

    Do you believe pasta shape matters?

    More than 85% of my insta followers agreed upon that it matters!

    My experience of pasta cooking also suggests the same. The wave of joy spreads in-home at the very mention of Pasta. It is food for the mind. Sometimes I don't cook for the blog. This is true for this recipe as well. I had no plans to post it but when it came out really well, I had no reason to hide it from you either.

    My daughter loves to help me in taking shots. So I couldn't say no to her. Her tiny hands holding the large bowl make me smile. The first attempt was totally great for taste and mood.

    FAQ

    Is cashew cream healthier than cream?

    From a nutrition standpoint it is a high-calorie and high-fat food, just like dairy cream. But most of the fat in cashew cream is the heart-healthier unsaturated type, and dairy cream is a significant source of saturated fat.


    How does cashew cream taste?


    Cashew cream tastes different from cashews. It has buttery smooth flavor and is not dominating the dish.


    Does cashew cream thicken when heated?

    While true cream gets thinner and more fluid when you heat it because the tiny fat globules that make up more than 35 percent of its bulk melt, cashew cream gets thicker. That's because heat causes its plentiful starch particles to swell.


    Is Pasta Bad For Weight Loss?


    This low-calorie vegan pasta recipe is indeed ideal for weight loss.

    Detailed Recipe of Capsicum No-Cheese Vegan Pasta

    1)Soak raw cashews in warm water for 20 minutes. If they have not softened up, soak a bit longer. In the meanwhile, boil the pasta in a large container.

    boiling farfalle pasta
    cashew gravy pasta
    grinding capsicum with cashew

    2) Drain the extra water from boiled pasta using colander and check cashews for softness.

    boiled pasta in colander

    3) Blend garlic, cashews and capsicum in blender. Use water or milk to make a smooth paste.

    capsicum no-cheese vegan pasta blending
    capsicum no-cheese vegan pasta good
    cashew capsicum sauce

    4) Take a heavy-bottomed pan / Kadai and add olive oil to it. Add the above sauce. Mix well and cook for 2-3 min. Add salt and seasonings (oregano, red chili flakes, black pepper). Keep mixing so that sauce doesn't stick to the bottom of pan.

    If its too thick, you may add little water or milk to adjust. Add the boiled pasta and mix really well.

    vegan pasta sauce in olive oil
    vegan pasta cooked
    vegan pasta mixed in sauce

    5) The delicious capsicum no-cheese vegan pasta is ready. It took hardly 10 minutes of cooking. Enjoy with garlic bread and gravy of your choice!

    capsicum no-cheese vegan pasta


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    capsicum no-cheese vegan pasta

    Cashew Cream Vegan Pasta { Healthy Low Calorie Pasta }

    Cashew Cream Vegan Pasta is made using Farfalle wheat pasta with soaked cashews capsicum sauce flavored with garlic and seasonings. For making the sauce, I have used fresh capsicum, garlic, and little coconut milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 mins
    Cook Time 10 mins
    Soaking Cashews 20 mins
    Total Time 32 mins
    Course Breakfast, Italian Breakfast
    Cuisine Italian, World
    Servings 4 people
    Calories 206 kcal

    Equipment

    • Colander
    • Blender
    • Heavy-bottomed Pan

    Ingredients
      

    • 3 cup Del Monte Farfalle Pasta You may choose any shape
    • ¾ cup cashews around 85 gms
    • 1 medium green capsicum
    • 2-3 garlic cloves
    • 1-2 tablespoon coconut milk any other vegan milk
    • 2 teaspoon olive oil
    • 1 teaspoon black pepper
    • 2 teaspoon oregano
    • 1 teaspoon red chilli flakes
    • 5 cup water boiling pasta

    Instructions
     

    • Soak raw cashews in warm water for 20 minutes. If they have not softened up, soak a bit longer. In the meanwhile, boil the pasta in a large container. It takes about 10 min to boil it.
    • Drain the extra water from boiled pasta using colander and check cashews for softness.
    • Blend garlic, cashews and capsicum in blender. Use water or milk to make a smooth paste.
    • Take a heavy-bottomed pan / Kadai and add olive oil to it. Add the above sauce. Mix well and cook for 2-3 min. Add salt and seasonings (oregano, red chili flakes, black pepper). Keep mixing so that sauce doesn't stick to the bottom of pan.
      If its too thick, you may add little water or milk to adjust. Add the boiled pasta and mix really well.
    • The delicious no-cheese vegan creamy capsicum pasta is ready. It took hardly 10 minutes of cooking. Enjoy with garlic bread and gravy of your choice!

    Notes

    Recipe Notes

    • Always boil pasta on a simmer flame and switch off once almost done or pasta will become soggy.
    • Immediately after boiling, transfer it to a colander. Wash it once to remove an extra starch layer. Add few drops of oil so that it doesn't stick together.
    • While heating the cashew cream sauce, make sure to slow the flame and use heavy utensil or else it might get burnt and you won't like the burnt up taste. The cashew sauce will gradually thicken up so you don't have to overcook it.
    Nutrition Facts
    Serving size: 1 bowl
    Servings: 4
    Amount per serving  
    Calories 206
    % Daily Value*
    Total Fat 14g 18%
    Saturated Fat 3.9g 19%
    Cholesterol 0mg 0%
    Sodium 426mg 19%
    Total Carbohydrate 18.5g 7%
    Dietary Fiber 2.9g 10%
    Total Sugars 8.1g  
    Protein 4.7g  
    Vitamin D 0mcg 0%
    Calcium 37mg 3%
    Iron 2mg 10%
    Potassium 210mg 4%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword cashew capsicum vegan pasta recipe, how to make vegan pasta, how to make vegan pasta without cheese, low calorie vegan pasta, low calorie vegan recipes, no cheese creamy vegan pasta, vegan weight-loss recipes, weight-loss pasta recipes

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

    Reader Interactions

    Comments

    1. Anonymous says

      February 17, 2022 at 4:54 pm

      5 stars
      Just tried this recipe! Superb. Couldn't believe it was so cheesy without cheesy! Thanks.

      Reply
      • Deepti says

        February 18, 2022 at 5:01 am

        Glad to know this! thanks so much for sharing your views. Keep visiting for more healthy recipes.

        Reply

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    Hi, I'm Deepti!

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

    More about me →

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