Creamy Spaghettini

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. 

Why you’ll love this spaghettini recipe: 

• Quick: This spaghettini 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

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. Great for adding to pasta recipes like this spaghettini recipe.

Russet Potatoes: This helps make the spaghettini recipe 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 this spaghettini recipe: 

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

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.

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 spaghettini recipe if you would like! You can never go wrong. 

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

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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. 

Other recipes you’ll love: 

• Pretzel Bites
• Carrot Salad
• Kale & Chickpea Curry Soup
• Mediterranean Quinoa Salad

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Creamy Spaghettini

4.50 from 6 votes

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.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan Meals

Cuisine Vegan, Mediterranean-Inspired, Vegetarian, Dairy-Free

Servings 4

Calories 328 kcal

Ingredients

  

1x2x3x

• 1 ½ cups cashews
• 340 g 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!

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: 4 | Calories: 328kcal | Carbohydrates: 57.9g | Protein: 7.9g | Fat: 8.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.3g | Cholesterol: 0.7mg | Sodium: 1084.6mg | Fiber: 5.2g | Sugar: 4.2g

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