Mealime recipe · lives on in MealPot
Creamy Vegan Cashew "Parma Rosa" Penne with Fresh Basil & Side Salad
- 30 min
- 2–6 servings
- 640 kcal / serving
Creamy, dairy-free sauce coats al dente penne while bright basil adds freshness. The crisp cucumber and lettuce salad rounds out the dish for a cozy weeknight pasta that comes together quickly.
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Ingredients
- 1 headbutter (Boston) lettuce
- ⅓ cupcashews, roasted unsalted
- 4 fl ozchicken or vegetable broth
- ½English cucumber
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
- ⅛ cupnutritional yeast flakes
- 5 ozpenne pasta
- 1 (8 oz) cantomato sauce
- English cucumbers
From the pantry: all-purpose flour, black pepper, brown sugar, extra virgin olive oil, garlic powder, Italian seasoning, onion powder, red wine vinegar, 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 · whisk or fork
Directions
- Boil a pot of salted water, add the penne, and cook until tender but firm, about 8–10 minutes.
- Rinse all fresh produce and pat dry.
- Soft-soak the cashews: place them in a small bowl and cover with 1 cup of boiling water; let sit for 15 minutes.
- Make the dressing by whisking together oil, vinegar, a pinch of sugar, and the listed spices in a medium bowl.
- Cut the grape tomatoes in half and add them to the dressing; toss gently to coat.
- Trim the cucumbers, slice them, and add to the bowl with the dressing; set the salad aside.
- Drain the cashews and transfer them to a blender.
- To the blender, add tomato sauce, broth, nutritional yeast, flour, and spices; blend until smooth.
- Drain the pasta, return it to the pot, pour in the sauce, and heat over medium, stirring occasionally until warmed through, about 3–4 minutes.
- Remove basil leaves from stems, roll leaves, and thinly slice into ribbons.
- Roughly chop or tear the butter lettuce and toss with the dressing to coat in the bowl with the tomatoes.
- Divide the pasta between plates, top with the basil ribbons, and serve with the salad on the side.
Two tips
- Leftover cashew sauce can be stored in the refrigerator for up to 2 days and reheated with a splash of broth.
- Swap in romaine or spinach greens for the lettuce, or serve the salad with any greens you have on hand.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 22 g
- Carbs
- 83 g
- Fat
- 27 g
- Fiber
- 10 g
- Sodium
- 55 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 are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.