Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Pasta, Beans, and Greens with Creamy Cashew Sauce

Pasta with Greens and Beans in Creamy Cashew Sauce

After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), and it also follows Dr Fuhrman’s G-BOMBS  plan (greens, beans, onions, mushrooms—berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though—I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl. Photos by Hannah Kaminsky.

Serves: 4 to 6

  • 12 ounces pasta (I used Trader Joe’s gluten-free penne)
  • 1 tbsp olive oil
  • 1 shallot, diced
  • 2 cups button or baby bella mushrooms, sliced
  • 1 tsp sea salt, divided
  • ½ cup sun-dried tomatoes, cut into thin strips
  • 1 ½ cup cooked white beans such as cannellini or navy beans
  • 1 bunch kale, chopped
  • 1 cup raw cashews, soaked for 2 hours, drained and rinsed
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 ½ cups vegetable broth or water
  • ¼ cup kalamata olives, chopped, optional
  1. Cook pasta according to directions. Drain and set aside.
  2. Meanwhile, heat oil in large pan over medium-high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize.
  3. Add mushrooms to the pan along with half of the salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.
  4. Add the sun-dried tomatoes, beans, and kale to the pan and cook until the kale is wilted and slightly tender, about 3 minutes.
  5. While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and remaining salt together in a blender. Blend until smooth and creamy.
  6. Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using.

Pasta with Greens and Beans in Creamy Cashew Sauce recipe

Pasta with Greens and Beans in Creamy Cashew Sauce by Dianne Wenz


Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like


  • Reply
    May 2, 2013 at 10:44 pm

    is this dish supposed to be cold?

    • Reply
      May 2, 2013 at 11:26 pm

      It can be served warm or at room temperature.

  • Reply
    May 13, 2013 at 4:22 am

    Wow, just had to comment on this dish which I don’t normally do. I thought it was fantastic. I substituted kale with some spinach / baby spinach and also substituted the nutritional yeast with tofutti cream cheese as I am not a fan of nutritional yeast and I was really happy with the result. I had not yet found a good creamy pasta sauce since becoming vegan but I think I will definitely be making this again!

  • Reply
    June 10, 2013 at 4:25 pm

    I am sitting here eating this dish, (lunch is my biggest meal of the day) and I can not HOORAY!!!! enough how wonderful this tastes. I added a dash of crushed red pepper and used whole wheat penne pasta.

    It is incredible! THANK YOU!

  • Reply
    December 30, 2013 at 8:42 pm

    Do you use ALL the sauce/cream? Mine came out pretty thin but delicious. But it seems like way too much sauce for the dish. Just curious. Thanks

  • Reply
    December 30, 2013 at 9:02 pm

    omg, this is so delicious., I didn’t use all of the sauce. just scrumptious!

  • Reply
    December 31, 2013 at 4:45 am

    WOW, VERY NICE………………………

  • Reply
    January 6, 2014 at 9:50 pm

    This was so delicious! A perfect comfort food.

  • Reply
    December 16, 2015 at 8:28 pm

    Surprisingly delicious! The sauce was flavoursome but thin so I thickened it with some cornflour. Didn’t have nutritional yeast but it still came out a winner, even my partner commented how yummy it was. Thank you!

  • Leave a Reply