Pasta and noodles · Italian-American · 25 min
Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach
- 25 min
- 2–6 servings
- 570 kcal / serving
This sauce is silky and veggie-forward, coating the al dente linguine with a pumpkin-nutty creaminess. The spinach adds color and a light bite, making it a quick, comforting weeknight meal.
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Ingredients
- 1 (5 oz) pkgbaby spinach
- ½ cupcashews, roasted unsalted
- 6 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 5 ozlinguine pasta
- ⅛ cupnutritional yeast flakes
- ½ (15 oz) canpure pumpkin purée
From the pantry: all-purpose flour, black pepper, nutmeg, ground, salt
Cookware
can opener · chef's knife · colander · cutting board · hand or regular blender · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 2 clovesgarlic
Pantry & dry goods
- ½ cupcashews, roasted unsalted
- 6 fl ozchicken or vegetable broth
- 5 ozlinguine pasta
- ½ (15 oz) canpure pumpkin purée
Spices & baking
- ⅛ cupnutritional yeast flakes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cashews, roasted unsalted | ½ cup | 1 cup | 1 ½ cups |
| chicken or vegetable broth | 6 fl oz | 12 fl oz | 18 fl oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| linguine pasta | 5 oz | 10 oz | 15 oz |
| nutritional yeast flakes | ⅛ cup | ¼ cup | ½ cup |
| pure pumpkin purée | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium pot of water to a boil, add a pinch of salt, and drop in the linguine. Cook until just tender, 8 to 10 minutes. Reserve a moment, then drain.
- In a small bowl, cover the cashews with hot water from the pot and let them soak while you prep the rest.
- Peel and mince the garlic and place it in a blender.
- When the cashews have softened, drain and add them to the blender.
- To the blender, add the pumpkin purée, broth, nutritional yeast, flour, and the spices; blend until completely smooth.
- Wash and dry the spinach.
- Return the drained pasta to the pot and set aside to drain a bit more if needed.
- Pour the blended sauce into a medium saucepan and bring it to a gentle simmer over medium heat.
- Add the spinach in batches, letting each handful wilt before adding the next.
- Stir in the pasta and cook, stirring occasionally, until everything is heated through and the flavors come together, about 3 to 4 minutes.
- Divide the pasta among bowls and serve.
Two tips
- If you’re short on time, soak the cashews a little longer in hot water while you prep other ingredients.
- For a different texture, sprinkle a little extra nutritional yeast or black pepper over the finished bowls before serving.
Nutrition per serving
- Calories
- 570 kcal
- Protein
- 24 g
- Carbs
- 82 g
- Fat
- 18 g
- Fiber
- 10 g
- Sodium
- 104 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.