This vegan spinach pasta is made with a rich and creamy dairy-free sauce with hints of garlic and basil. It's deliciously comforting and so easy to make!
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander but reserve 1 cup of the cooking water. (Note 2)
While the pasta boils, place the cashews, water, lemon juice, garlic, salt and basil into a blender or the bowl of a food processor fitted with an s-blade. Blend the mixture until smooth.
Squeeze your thawed spinach well to remove any excess water, then add it to the blender or food processor with the cashew mixture. Pulse the machine until the spinach is evenly incorporated into the sauce. The mixture will be thick.
Return the pasta to the pot that you cooked it in and add the sauce. Thin the sauce with reserved pasta cooking water, adding just as much as is needed to reach your desired consistency.
If the pasta has cooled down too much, place the pot over medium heat to warm it up, stirring constantly and adding more water if needed.
Taste-test and season the pasta with additional salt to taste, along with some black pepper.
Divide onto plates and top with vegan Parmesan cheese and red pepper flakes.
Serve.