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10 Quick & Easy Pasta Sauces

These 10 Quick & Easy Pasta Sauces are creamy, flavorful, and ready in minutes, perfect for transforming any pasta dish into a gourmet meal!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cashew, Creamy, Easy, Quick, Vegan
Servings: 4 servings

Ingredients

Essentials

  • 3/4 cup raw cashews soaked to soften
  • 1/2-3/4 cup water adjusts the thickness of the sauce
  • 1 medium clove garlic
  • 2 teaspoons nutritional yeast offers a cheesy, nutty flavor
  • 1/2 teaspoon onion powder enhances depth of flavor
  • 1/2 teaspoon kosher salt to taste
  • 1/8 teaspoon freshly ground black pepper for a touch of heat
  • 14.5 ounce package gnocchi or 8 ounces cooked pasta your choice of base
  • fresh minced parsley or chiffonaded basil for garnish and freshness

Instructions

General Instructions for Pasta Sauces

  • Soak raw cashews for at least 2 hours to soften.
  • Drain and rinse soaked cashews before blending.
  • Place cashews, garlic, nutritional yeast, onion powder, salt, and pepper in a high-speed blender.
  • Gradually add water while blending until desired sauce consistency is reached; blend until smooth.
  • Toss sauce with cooked pasta or gnocchi and garnish with fresh herbs.

Sauce Variations

  • Creamy Garlic Cashew Sauce: Follow the general instructions.
  • Cashew Alfredo Sauce: Add a pinch of nutmeg and a splash of lemon juice to the base sauce, blend until creamy, and serve over fettuccine.
  • Spicy Cashew Arrabbiata: Stir in a tablespoon of red pepper flakes into the garlic cashew sauce, heat in a skillet, then toss with penne pasta.
  • Cashew Pesto: Blend soaked cashews with fresh basil, garlic, nutritional yeast, lemon juice, and olive oil. Thin with water as needed.
  • Creamy Tomato Basil Sauce: Blend cashews with canned tomatoes, garlic, and fresh basil. Heat in a pot until simmering.
  • Mushroom Cashew Sauce: Sauté sliced mushrooms until golden. Blend cashews with garlic, nutritional yeast, and water, then add to mushrooms and cook until thick.
  • Lemon Cashew Cream Sauce: Blend cashews with water, garlic, lemon juice, and zest for a refreshing sauce.
  • Cashew Carbonara: Blend cashews, garlic, nutritional yeast, and soy sauce. Toss with spaghetti and add peas or asparagus.
  • Sweet Potato Cashew Sauce: Blend cooked sweet potato with cashews, garlic, and smoked paprika.
  • Herbed Cashew Cream Sauce: Blend soaked cashews with garlic, fresh herbs like thyme and oregano, and nutritional yeast.

Equipment

  • High-Speed Blender
  • Measuring Cups and Spoons
  • Pot or skillet
  • Spatula

Notes

  • Always soak cashews for at least 2 hours for the creamiest texture but avoid over-soaking to prevent thin sauce.
  • Add water gradually to control sauce thickness and achieve desired consistency.
  • Store leftover sauces in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
  • Fresh spices and herbs greatly enhance the flavor; avoid using stale spices.
  • Feel free to substitute cashews with silken tofu or sunflower seeds for a nut-free alternative.