This Vegan Creamy Courgette Linguine is rich, silky and packed with flavour. Made with silken tofu, cashews and fresh lemon, it's an easy high-protein vegan pasta recipe that's ready in around 20 minutes. Get the recipe below.
If you're looking for a comforting pasta dish that's creamy without relying on dairy or heavy vegan cream alternatives, this Vegan Creamy Courgette Linguine is exactly what you need. The silky sauce is made from a simple blend of silken tofu, soaked cashews, nutritional yeast and fresh lemon, creating a rich, velvety texture that's surprisingly light.
Courgettes are the perfect partner for creamy pasta sauces. Lightly sautéed until they're just beginning to soften, they retain a little bite while adding freshness, colour and subtle sweetness. Combined with fragrant shallots, garlic and plenty of fresh parsley, every forkful is packed with flavour.
One of the best things about this recipe is how nourishing it is. Silken tofu provides a generous boost of plant-based protein, while cashews create an indulgent creaminess without the need for dairy. Nutritional yeast adds a delicious cheesy flavour, making this a satisfying meal that's both wholesome and comforting.
Whether you're cooking for a quick weeknight dinner, looking for a healthier creamy pasta recipe or simply trying to use up a courgette from the fridge, this easy vegan linguine comes together in around 20 minutes and is guaranteed to become a regular favourite.
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Ingredients
Add the following to your shopping list and head to the supermarket!
- Silken tofu
- Nutritional yeast
- Cashew nuts
- Salt
- Lemon
- Courgette
- Shallot
- Garlic
- Olive oil
- Linguine
- Fresh parsley
Step-by-step instructions
- Step 1: soak or boil your cashews until plump
- Step 2: add the sauce ingredients to a blender and blitz until smooth and creamy
- Step 3: cook the pasta in a pan of boiling water
- Step 4: fry the shallots and garlic briefly
- Step 5: add the courgette ribbons and cook until the courgette is just softening
- Step 6: add the sauce to the pan along with the linguine
- Step 7: serve with a sprinkling of fresh parsley
Hint: Reserve a little of the pasta cooking water before draining. The starch helps the sauce cling beautifully to the linguine, creating an extra silky finish without making it heavy.
Substitutions
There are a couple of swaps you can make if you can't get hold of the exact ingredients. They are:
- Cashews: Swap for blanched almonds or sunflower seeds if needed, although the texture will be slightly different.
- Linguine: Spaghetti, fettuccine or tagliatelle all work well.
- Shallot: Replace with half a small onion.
- Parsley: Fresh basil or chives make excellent alternatives.
Variations
Want to put your own spin on the recipe? They why not try one or more of these variations?
- Add more greens: Stir through fresh spinach or kale during the final minute of cooking.
- Add mushrooms: Sauté sliced mushrooms with the shallots for extra savoury flavour.
- Make it spicy: Add a pinch of chilli flakes with the garlic.
- Add more vegetables: Peas, asparagus, broccoli or spinach all pair beautifully with the creamy sauce.
- Boost the protein: Top with crispy baked tofu, smoked tofu or roasted chickpeas.
Equipment
You'll need the following kitchen equipment for this recipe:
- Blender or food processor
- Large saucepan
- Large frying pan
- Julienne peeler
- Sharp knife
- Chopping board
- Colander
- Tongs or pasta spoon
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a frying pan or microwave with a splash of water or plant milk to loosen the sauce.
Freezing isn't recommended, as tofu-based sauces can become grainy once defrosted.
Top tip
Blend the sauce until it's completely smooth. Taking an extra minute to blitz the tofu and cashews makes all the difference, creating an incredibly silky, restaurant-quality sauce.
Frequently asked questions
Silken tofu gives the smoothest, creamiest texture. Firm tofu can work, but the sauce will be thicker and less silky.
Soaking produces the smoothest sauce, but boiling them for 10 minutes is an excellent shortcut.
Yes. Thanks to the silken tofu, nutritional yeast and cashews, it's a satisfying, protein-rich vegan meal.
The recipe
Vegan Creamy Courgette Linguine
Equipment
- Blender
- large saucepan
- large frying pan
- julienne peeler
- Sharp knife
- chopping board
- colander
- Tongs or pasta spoon
Ingredients
- 350 g silken tofu
- 3 tablespoon nutritional yeast
- 50 g cashew nuts
- 1 lemon juice and zest
- Salt to taste
- 1 courgette
- 1 shallot thinly sliced
- 1 clove garlic thinly sliced
- 1 tablespoon olive oil
- 200 g linguine
- Fresh parsley chopped
Instructions
- Soak the cashews in cold water for 2 hours. Short on time? Simply boil them for 10 minutes before draining.
- Add the silken tofu, soaked cashews, nutritional yeast, lemon juice, lemon zest and a generous pinch of salt to a blender. Blend until completely smooth and creamy. Taste and adjust the seasoning if needed.
- Using a julienne peeler, turn the courgette into long ribbons. Thinly slice the shallot and garlic.
- Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions, usually around 10 minutes.
- Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium heat. Cook the shallot for 3-4 minutes until softened before adding the garlic for another minute.
- Add the courgette ribbons and cook for 2-3 minutes until they have just started to soften but still retain some texture.
- Drain the cooked linguine, reserving a splash of the pasta cooking water.
- Add the pasta to the frying pan, pour over the creamy tofu sauce and toss everything together until well coated. If the sauce feels too thick, stir in a little reserved pasta water until it reaches your preferred consistency.
Nutrition
More courgette recipes
We grow our own courgettes. If you, like us, have a glut courgettes every summer then try one of these courgette recipes!
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