Spaghettini | FoodByMaria Recipes

Vegan Meals

Creamy Spaghettini

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Spaghettini recipe with fresh parsley on top

Prep

10 minutes

Cook

30 minutes

Yield

4

A creamy, big bowl of spaghetti has to be one of the best comfort foods. This spaghettini recipe has been a recent discovery in the kitchen that has quickly become my new favorite. The tomatoes, combined with the garlic, and creamy plant-based milk, really makes this recipe fresh, flavorful, and delicious. 

Spaghettini is different from regular spaghetti and it all comes down to the thickness of the noodle. While they are both thin and long, spaghettini is even thinner than spaghetti. Which means it’s even faster to cook in this quick, and easy recipe. I created this recipe based off ingredients you voted on in my Instagram stories! Let me know what you think of our creation once you try it. 

Spaghettini recipe with fresh parsley on top

Why you’ll love this spaghettini: 

  • Quick: This recipe is easy and painless and only takes 40-minutes to create 
  • Flavorful: Tomatoes, garlic, spices, a creamy sauce, the flavor combo here is delightful 
  • Versatile: Add in your own veggie combinations here and spices

Ingredients for spaghettini recipe

Ingredient Notes:

Nutritional Yeast: A deactivated yeast that is a must-have in any vegan or vegetarian diet. It’s sold in the form of yellow flakes, or powder and adds protein, B vitamins, and trace minerals to your diet.

Russet Potatoes: This helps make the sauce nice and creamy and filling in this recipe, alongside the cashews. Russet potatoes are larger than regular white potatoes and are usually peeled when added to dishes like this. 

Spaghettini: Found in your pasta aisle, spaghettini is a thinner version of spaghetti. If you can’t find it, regular spaghetti works fine, just cook it to the package directions as it takes a little longer than spaghettini. 

How to make spaghettini: 

1. Soak the cashews in a bowl of warm water for 15 minutes. Drain and rinse the cashews. 

Ingredients in pan for spaghettini recipe

2. Combine the olive oil, diced potatoes, cashews, tomatoes, garlic, fresh parsley, garlic powder, onion powder, salt, pepper, chili flakes, nutritional yeast, and lemon juice into a large pan over medium-high heat.

3. Consistently stir and combine the ingredients together.

4. Simmer this mixture for about 15 – 20 minutes on medium-low heat, to allow the ingredients to soften and become fragrant.

5. While this simmers, cook spaghettini as instructed on the pasta.  Make sure the pasta is cooked in generously salted boiling water till al dente.  Strain and reserve 1/2 cup pasta water.

Ingredients for spaghettini in pan simmering

6. Meanwhile, add your choice of milk, and continue to simmer with the ingredients for about 5 minutes. 

7. Transfer mixture to a large blender and blend until completely smooth.

8. Add the sauce back into the large pan over low heat. Adjust seasoning to taste.

9. Transfer the cooked Spaghettini to the pan of pasta sauce and toss together.

10. Garnish the pasta with more chopped fresh parsley!

Expert Tips & FAQ: 

Pasta: Use any type of pasta you wish – elbow, Fettucine, gluten-free, or use homemade pasta instead of store-bought! 

Cheese: Add any grated cheese to this dish if you would like! You can never go wrong. 

Storage: Store the pasta in the fridge for 5 – 7 days, reheat to serve!

Seasoning: Play around with the seasoning to get different flavors that you prefer in your dish. You can also swap out the fresh herbs for your favorite or whatever you have on hand. 

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Spaghettini recipe with fresh parsley on top

Creamy Spaghettini

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Vegan Meals
  • Method: Cook
  • Cuisine: Mediterranean Inspired, Vegan, Vegetarian, Dairy-Free
  • Diet: Vegan

Description

This creamy, filling spaghettini recipe is easy-to-make and is so flavorful. The potatoes and cashew also add an extra boost that fill you right up.


Ingredients

Scale

1 ½ cups cashews

340g pack dried Spaghettini

2 tbsp olive oil 

3 large russet potatoes (diced)

3 medium tomatoes (quartered)

6 garlic cloves (minced)

1 cup plant-based milk 

1/2 cup fresh parsley + 2 tbsp for garnish

2 tsp garlic powder

2 tsp onion powder

1 1/2 tsp salt

1 tsp cracked black pepper

½ tsp chili flakes

1/2 cup nutritional yeast

Juice of 1 lemon


Instructions

Soak the cashews in a bowl of warm water for 15 minutes. Drain and rinse the cashews. 

Combine the olive oil, diced potatoes, cashews, tomatoes, garlic, fresh parsley, garlic powder, onion powder, salt, pepper, chili flakes, nutritional yeast, and lemon juice into a large pan over medium-high heat.

Consistently stir and combine the ingredients together.

Simmer this mixture for about 15 – 20 minutes on medium-low heat, to allow the ingredients to soften and become fragrant.

While this simmers, cook spaghettini as instructed on the pasta.  Make sure the pasta is cooked in generously salted boiling water till al dente.  Strain and reserve 1/2 cup pasta water.

Meanwhile, add your choice of milk, and continue to simmer with the ingredients for about 5 minutes. 

Transfer mixture to a large blender and blend until completely smooth.

Add the sauce back into the large pan over low heat. Adjust seasoning to taste.

Transfer the cooked Spaghettini to the pan of pasta sauce and toss together.

Garnish the pasta with more chopped fresh parsley!

YouTube video

Notes

Use any type of pasta you wish – elbow, Fettucine, gluten-free, ANYTHING!

Add any grated cheese to this dish if you would like! You can never go wrong  

Use homemade pasta instead of store-bought! 

Store the pasta in the fridge for 5 – 7 days, reheat to serve!


Nutrition

  • Serving Size: 4
  • Calories: 328
  • Sugar: 4.2g
  • Sodium: 1084.6mg
  • Fat: 8.7g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 57.9g
  • Fiber: 5.2g
  • Protein: 7.9g
  • Cholesterol: 0.7g

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