Creamy Smoked Paprika Pasta
"Creamy Smoked Paprika Pasta 🤤 Pasta recipes can be SO simple and are easy to adapt depending on preferences, just swap out gluten pasta for whatever pasta you like! This sauce is best blended in a high-speed blender, if you don’t have a blender over 900W try to blend it for a long time until it comes out smooth and creamy👌🏼 Don’t forget to boil the cashew nuts for 5 minutes (makes it easier to blend and creamier sauce)."
-- @fivesechealth


Prep time 5mins
Cook time 25mins
Serves or Makes: 4


For the Pasta

  • 14 ounces (400 grams) dry pasta
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, minced
  • 2 cups (400 grams) cherry tomatoes, halved
  • 1 cup (200 grams) fresh spinach

For the Sauce

  • 1 cup raw cashews
  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 teaspoons smoked paprika powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried basil


  • Step 1

    Cook pasta according to package directions, then strain the pasta.

  • Step 2

    Boil the cashews in a pot of water for 15 minutes, until softened. When the cashews are done cooking, strain them and add to a high-speed blender together with all the other sauce ingredients and blend until smooth, set aside.

  • Step 3

    Combine the tomatoes, garlic, and onion in a medium pan over medium heat with a splash of water. Cook until onions are translucent and have softened.

  • Step 4

    Pour the cashew cream sauce into the pan of cooked vegetables. Mix in the drained pasta and cooked spinach. Toss all ingedients ​together.