You know those nights? The ones where the clock is ticking, everyone’s hungry, and the last thing you want to do is spend an hour in the kitchen wrestling with complicated recipes? Yeah, I’ve been there. That perfectly chaotic moment is exactly why I’m obsessed with finding truly Simple Dinner Recipes At Home. And let me tell you, this Creamy Cashew Pasta with Asparagus and Peas is an absolute game-changer. It’s deceptively simple, unbelievably satisfying, and proves that you don’t need a hundred ingredients or a culinary degree to make something amazing. It reminds me of a time when life felt just as rushed, and a simple fridge-raid frittata became my moment of delicious calm. It’s that philosophy – home cooking should be joyful, not stressful – that drives my recipes, like this one from Bella Simmons, who just gets how to make incredible flavors accessible for all of us busy home cooks.
Why You’ll Love These Simple Dinner Recipes At Home
Honestly, this pasta dish is a lifesaver on busy weeknights. Here’s why it’s a go-to in my kitchen:
- Super Speedy: Seriously, dinner is on the table in under 45 minutes, most of that is passive soaking time!
- Beginner-Friendly: If you can boil pasta and use a blender, you can totally nail this. No fancy techniques required.
- Packed with Flavor: That creamy cashew sauce? It’s dreamy and so satisfying, you won’t even miss the dairy.
- Healthy-ish and Hearty: It’s loaded with veggies and plant-based goodness, keeping you full and happy.
- Customizable: Throw in whatever veggies you have on hand! It’s super forgiving.
- Minimal Cleanup: Usually just a blender, a pot, and a skillet. Winner!
Gather Your Ingredients for Creamy Cashew Pasta
Alright, let’s get our ingredients together for this dreamy pasta! Don’t worry, it’s all pretty standard stuff you might even have in your pantry already.
For the Cashew Cream Sauce
This is where the magic happens! For the creamiest sauce, make sure you’ve got:
- ⅔ cup raw cashews: Pop these in a bowl and soak them for at least 10 minutes. If you have time, an hour is even better, but 10 minutes does the trick in a pinch!
- ⅔ cup water: For blending it all up
- 1 garlic clove: Because garlic makes everything better, right?
- 2 teaspoons fresh lemon juice: Just a little tang to brighten things up
- 1 teaspoon Dijon mustard: This adds a subtle depth you’ll love
- ½ teaspoon sea salt: Or to your taste!
For the Pasta and Vegetables
And here’s what goes into the main event:
- 12 ounces tagliatelle pasta: Or any long pasta you have kicking around!
- 1 tablespoon extra-virgin olive oil: For sautéing
- 1 bunch asparagus: Just the tender parts, please! Chop them into bite-sized pieces, about 1-inch.
- ½ cup peas: Frozen is perfectly fine here!
- 2 garlic cloves: Grated nice and fine.
- A good squeeze of fresh lemon: Plus some zest for a pretty garnish at the end.
- ⅓ cup fresh tarragon: Chopped. It’s so lovely in this!
- ⅓ cup fresh chives: Also chopped.
- ⅓ cup fresh basil or mint leaves: Chopped. Use whichever you like best, or a mix!
- Sea salt: To taste, of course.
- Microgreens: Optional, but they make it look so fancy!
- Parmesan or Vegan Parmesan: For sprinkling on top when serving.
Essential Equipment for Your Simple Dinner Recipes At Home
You don’t need a fancy kitchen for this! Just a few trusty tools make whipping up this pasta a breeze:
- High-speed blender: Essential for getting that cashew sauce super smooth and dreamy.
- Large pot: For boiling your pasta to perfection.
- Large skillet: Where the veggies get sautéed and everything comes together.
Trust me, with these, you’re all set for some seriously satisfying quick meal preparation!
Step-by-Step Guide to Making Creamy Cashew Pasta
Alright, let’s get cooking! Making these Simple Dinner Recipes At Home is all about breaking it down into easy steps. Don’t worry, it’s way simpler than it sounds, and the result is totally worth it!
Crafting the Velvety Cashew Cream Sauce
First things first, let’s whip up that luscious sauce. Pop everything – the soaked cashews, the water, that little bit of garlic, lemon juice, Dijon, and salt – into your high-speed blender. Give it a whirl until it’s incredibly smooth and creamy. Trust me, the soaking step is key here; it makes all the difference for that velvety texture. If you don’t have a super-powered blender, you might have to blend it a bit longer, but you’ll get there!
Cooking the Pasta and Sautéing Vegetables
Now, for the pasta! Get a big pot of salted water boiling – really salty, like the sea! Cook your tagliatelle until it’s just right, al dente, meaning it still has a little bite. While that’s bubbling away, grab your skillet and heat up that olive oil over medium heat. Toss in the asparagus pieces with a pinch of salt and sauté them for about 3 minutes. You want them bright green and just tender-crisp, not mushy. Then, toss in the peas and the finely grated garlic. Cook for just another minute – we’re talking quick! Turn off the heat and give it a little squeeze of fresh lemon juice right there in the pan.
Bringing It All Together: Combining and Finishing
Okay, pasta’s drained (don’t forget to save about half a cup of that starchy pasta water, it’s liquid gold!), and the veggies are ready. Add the pasta right into the skillet with the veggies. Pour in that glorious cashew cream sauce and toss everything together. If it feels a bit thick, just add a splash of that reserved pasta water until it’s nice and saucy. Finally, stir in all those gorgeous fresh herbs – tarragon, chives, basil or mint. Give it a taste and add a bit more salt if you think it needs it. You’re pretty much done!
Ingredient Notes and Simple Substitutions
Let’s chat about these ingredients for a sec! The raw cashews are key here – they’re what make the sauce so incredibly creamy and rich without any dairy. If you don’t have a high-speed blender, just soak them a little longer! And that tiny bit of Dijon mustard? It’s not for a spicy kick, but it deepens the flavor of the sauce in a really surprising way. If you can’t find tarragon, don’t sweat it; fresh parsley or even a little dill would be lovely too. Oh, and of course, if you’re keeping it totally vegan, just skip the Parmesan at the end or grab a good vegan version. Easy peasy!
Tips for Success with Your Quick Meals
Okay, so you’ve got your ingredients ready and you’re about to dive in. Here are my little secrets to making sure this dish turns out amazing, every single time. First, don’t even think about skipping the cashew soaking. It’s the magic step that makes the sauce wonderfully creamy and smooth – even just 10 minutes in hot water works wonders if you’re in a rush. Also, always taste and adjust your seasoning right at the end. That little bit of salt or extra squeeze of lemon can really bring all the flavors together. Trust me, a little tasting goes a long way!
Serving Suggestions for Family Dinner
This creamy pasta is fantastic all on its own, but a few little extras really make it a complete family dinner! I love grating a bit of fresh lemon zest right over the top – it adds such a bright, fresh finish. Microgreens always look so pretty, too, if you have some handy. And, of course, a sprinkle of Parmesan (or vegan Parmesan!) is a must for that salty, cheesy goodness. If you want to round out the meal, a simple side salad or some crusty bread from our side dishes for pasta collection is always a winner. Cheers to easy family meals!
Frequently Asked Questions about Simple Dinner Recipes At Home
Got questions about making dinner a little less stressful? I’ve got answers!
Can I make the cashew cream sauce ahead of time?
Yes, absolutely! The cashew cream sauce is actually a great candidate for making ahead. You can whip it up a day or two in advance and store it in an airtight container in the fridge. You might need to add a splash more water and give it a good whisk or a quick blend to loosen it up before tossing it with the hot pasta, but it’s a total lifesaver for even quicker easy weeknight dinners!
What if I don’t have a high-speed blender?
No worries! While a high-speed blender works wonders, you can totally make the sauce in a regular blender or even a food processor. The trick is to soak those cashews for a bit longer – maybe an hour or even longer if you have the time. This softens them up so they’ll blend more easily into a smooth, creamy consistency. You might just need to blend a little longer and scrape down the sides a few times. Patience is key here!
How long does this pasta keep?
This pasta is definitely best enjoyed fresh, right after it’s made. The sauce can get a little thicker as it sits, and the veggies might soften up. However, if you have leftovers, they’ll keep in an airtight container in the refrigerator for about 1-2 days. Just be prepared to add a splash of water or broth when you reheat it on the stovetop or in the microwave to get that creamy texture back.
Can I add other vegetables to this recipe?
Oh, 100%! That’s the beauty of this dish. It’s so forgiving. Feel free to toss in some broccoli florets, spinach (just wilt it in at the end), mushrooms, or even some sun-dried tomatoes. Just make sure to adjust your cooking time slightly for any added veggies to make sure they’re perfectly tender. It’s all about making these quick meals work for you!
Nutritional Information (Estimated)
Just a heads-up, the nutrition numbers can wiggle around a bit depending on the exact brands you use and how much you ladle onto your plate! But as a rough guide, one serving of this creamy cashew pasta dish is generally around:
- Calories: 500-600
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 70-80g
It’s a pretty balanced meal, hitting those healthy dinner ideas marks with good fats from the cashews and plenty of fiber from the veggies!
Share Your Culinary Creations!
Alright, now it’s your turn! Give this creamy cashew pasta a whirl and let me know how it turns out. Did you add anything special? I’d love to hear all about it in the comments below! Don’t forget to rate the recipe if you loved it, and maybe even share a pic on social media – seeing your creations makes my day!
Creamy Cashew Pasta with Asparagus and Peas
Ingredients
Equipment
Method
- Make the sauce: In a high-speed blender, combine the soaked cashews, water, garlic, lemon juice, Dijon mustard, and sea salt. Blend until creamy and smooth.
- Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and a few pinches of sea salt. Sauté for 3 minutes, until the asparagus is just tender-crisp.
- Add the peas and grated garlic to the skillet. Stir and cook for 1 minute more. Turn off the heat and add a squeeze of fresh lemon juice.
- Drain the pasta, reserving about ½ cup of the pasta water. Add the cooked pasta to the skillet with the vegetables. Pour in the cashew cream sauce and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped tarragon, chives, and basil or mint. Season with sea salt to taste.
- Divide the pasta among bowls. Garnish with lemon zest, microgreens (if using), and freshly grated Parmesan or vegan Parmesan. Serve immediately.
Notes
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Megan Lawrence is a seasoned Recipe Developer, culinary writer, and digital food educator dedicated to helping home cooks discover flavorful, approachable, and reliable recipes they can return to again and again. With years of experience in recipe creation, food content strategy, and cooking education, Megan has developed a trusted voice in the culinary space—known for her clear teaching style, dependable kitchen techniques, and flavorful recipes that work for real life. Today, she proudly serves as a core author at grevva.com, where she develops recipes designed to inspire confidence and creativity in every kitchen.
Megan’s culinary journey began in community kitchens and local food programs, where she worked hands-on with families to teach cooking fundamentals, meal planning, and budget-friendly recipe creation. These early years ignited her passion for food education and revealed the true mission that continues to drive her work: to make home cooking simple, joyful, and empowering, not overwhelming. Determined to reach a wider audience, she transitioned into food writing and recipe development, building a portfolio that blends practical home cooking with chef-inspired flavors.
