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

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.

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

5 from 5 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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Vegan Meals
Cuisine Dairy-Free, Mediterranean-Inspired, Vegan, Vegetarian
Servings 4
Calories 328 kcal

Ingredients
  

  • 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

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: 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
Review This Recipe Let us know how it was!
joanna tims

5 stars
I love pasta recipes

Maria Koutsogiannis

they’re the best!

marcy lee

5 stars
I love how much you love garlic haha i’m a garlic freak so all of your recipes make me so happy. this one was bomb

Maria Koutsogiannis

thank you so much, Marcy!

Ruby Spencer

5 stars
I’ve never seen a recipe like this before so I definitely had to try it. I added lots of fresh parm cheese on top and oh.my.goddd

Maria Koutsogiannis

you are going to be obsessed…..

Simon

5 stars
What a cool recipe! So different from anything I’ve seen before. This is the perfect meal for me to eat the night before I go out for a long distance morning run. YUMMM CARBS YUM

Maria Koutsogiannis

THIS IS SO GOOD

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