This Garlic Cashew Pasta is a decadent gluten-free, vegan, and soy-free dinner recipe! It’s perfect for date night in or as a satisfying break from heavy holiday foods! Made with roasted cashews, garlic, sea salt, and black pepper, its simplicity belies just how delicious it tastes! {Vegan + Soy-Free + Gluten-free}
What do you get when you cross gluten-free pasta and cashews with garlic and green onions? Only the most amazing dinner for two to four people! And we aren’t even talking flavorful leftovers because there’s an entire chance there won’t be any. This is another one of those recipes I nibbled on while I completed the photography shoot. And I’m not sorry in the slightest. It was for “research purposes” after all. To ensure “quality control.” But OMIGOD it’s great for sneaking bites here and there.
And it’s a great recipe to share between two people (or split across four), depending on how large you want your serving sizes to be. Garlic Cashew Pasta is date night, restaurant-style quality right in the heart of your very own kitchen. And there’s no reason not to dig in. As soy-free, gluten-free, vegan recipes go, too, Garlic Cashew Pasta is better than as good as it gets. The sautéed garlic and cashew combo could be its own honest-to-God recipe. And the gluten-free pasta is neutral enough to let the other flavors shine. Who doesn’t want a bite or two of that awesomeness?
Even better is how the cashews add a dairy-like flavor without actually adding any dairy to the recipe. So if you’re staying away from milks and cheeses but otherwise like those flavors, adding cashews to recipes is a great way to get that flavor in your life.
Bottom line? I am here for it. K-Hubs is here for it. The girls are here for it. EVERYONE in our house is here for it. So grab your sauté pan, a pan for cooking pasta, and your favorite date night in bowls, and let’s make some Garlic Cashew Pasta, shall we?
Garlic Cashew Pasta ingredients
If you want to add MORE garlic to your pasta, I don’t think you’ll be disappointed. 🙂
- Gluten-free spaghetti. Whichever brand and flavor you like! We’ve become partial to a generic brand from our local grocery store.
- Olive oil. You can’t go wrong with a little extra, if in doubt.
- Cashews. I usually work with about 1/2 cup. But it isn’t an exact science. Add more or less as desired.
- Fresh garlic. If you want a stronger flavor, definitely add more!
- Green onions. Thinly sliced is ideal here. They’ll blend in with the spaghetti better that way.
- Sea salt. I add some to the pasta while it cooks and to the garlic cashew sauté, too.
- Coarse black pepper. This is really all about enhancing the flavor, and how much you use may depend on the type of pasta you work with. I sprinkle away and taste-test as I go.
NOTE: If you have trouble finding a gluten-free pasta that you like, follow the tasty advice from our dietician – pick a brand that blends a few sources of gluten-free grains (such as corn/rice). Doing so usually matches a traditional pasta flavor better.
Tips to make your own Garlic Cashew Pasta
You’ll want a sauté pan and a pan to cook the pasta. But other than that, the process is simple, the ingredient list is short, and everything is ready to go in about 30 minutes!
- Cook pasta according to package directions using either a deep saucepan or shallow stew pan. Add a few tablespoons of olive oil to prevent the pasta from sticking and add sea salt to enhance the pasta’s flavor.
- Sauté the cashews until they start to turn a golden color. If they finish sautéing before the pasta is ready, remove them from the heat and let them cool.
- Add the green onions to the pasta while the pasta is still warm. This will deepen the onion color and soften the onion flavor without turning the onions soggy.
- For best results, consume leftovers within 24 hours.
Possible variations
- Add a splash of lemon (fresh or juice)
- Stir in fresh cilantro
- Add more garlic
If you are all about these fancy-but-totally-easy-to-prepare meals, then feast your eyes on these dishes!
Spiriteds, take care of yourselves, and know, as always, I’m glad you’re here! ❤️
PrintGarlic Cashew Pasta {GF}
This gluten-free Garlic Cashew Pasta is a decadent vegan and soy-free dinner recipe! It’s perfect for date night in or as a satisfying break from heavy holiday foods! Made with roasted cashews, garlic, sea salt, and black pepper, its simplicity belies just how delicious it tastes! {Vegan + Soy-Free + Gluten-free}
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1 box spaghetti
- 1/3 cup olive oil, divided
- 1/2 teaspoon sea salt, divided
- 4–5 cloves fresh garlic, pressed
- 1/2 cup cashews, chopped
- 1/4 cup green onion, thinly sliced
- Coarse black pepper and dried parsley, for garnishing (optional)
Instructions
- Cook pasta according to package directions using either a deep saucepan, rondeau pan, or shallow stew pan. Add 2 tablespoons olive oil to the water to prevent the pasta from sticking, and add 1/4 teaspoon sea salt to the water, too.
- While the pasta is cooking, combine the remaining olive oil, sea salt, pressed garlic, and cashews in a small sauté pan or skillet. Sauté for about 5-7 minutes, or until the cashews begin to absorb the olive oil mixture and, along with the garlic, deepens in color. Remove from heat.
- Once it’s done cooking, drain the pasta and transfer it to a large mixing or serving bowl. Pour the sauté mixture over the pasta and stir until evenly mixed. Add the green onions while the pasta is still warm. Sprinkle with dried parsley and more black pepper, if desired.
- For best results, consume leftovers within 24 hours.
Notes
- Store leftovers in an airtight container. If the pasta is dry the next day, add a drizzle or two of olive oil to the pasta before eating.
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