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I had a bizarre dream where my feet were ridiculously hairy—think hobbit-level curls standing an inch off my skin. In the dream there was no way to shave them, so I woke up relieved to have normal feet and reminded that if body hair ever becomes an issue, shaving is an option. With that out of the way, let’s talk about radicchio.
AJ surprised me with a cookbook—he’s the best—and it sparked a new interest in bitter flavors. The book (Bitter, by Jennifer McLagan) inspired me to try foods I’d previously avoided, one of them being radicchio. Often tossed into salad mixes where people pick around it, radicchio deserves attention on its own. When you focus on its bitterness it becomes intriguing: it resembles a small red cabbage with white ribs, and its leaves have some give when squeezed.
The other standout in this dish is the cashew cream sauce. I was surprised to discover that a rich, alfredo-like sauce can be made without dairy. Blended cashews produce a thick, creamy, and surprisingly cheesy-tasting sauce that I would never have guessed was dairy-free. It’s an excellent plant-based alternative that holds up beautifully with pasta.
For this recipe I used brown rice penne from Trader Joe’s and loved the texture and flavor. They’re a reliable gluten-free option that doesn’t feel like a compromise. If you prefer regular wheat pasta or another variety, use what you like—this sauce pairs well with many types. I’ve also been trying pressure-cooked whole wheat pasta recently for a quick, hands-off method.
This meal takes roughly 30 minutes active time, though cashews need to soak for about an hour. I usually pour hot water over them before we head out and finish the recipe when we get back—simple and weeknight-friendly.
Vegan & Gluten-Free Pasta Alfredo with Sautéed Radicchio
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- Author: Raquel Smith
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
Description
Ingredients
- 2/3 cup water
- 1/2 cup cashews
- 12–16 oz uncooked penne pasta,* gf if needed
- 2 tsp extra virgin olive oil
- 1 head radicchio, chopped
- 2 Tbsp butter, vegan or regular (I used a vegan spread)
- 4 cloves garlic, sliced
- 1 tbsp nutritional yeast
- 1/4 tsp salt
Instructions
- Measure and heat the water until boiling, then add the cashews and let them soak for 1 hour (or longer if needed).
- Cook the pasta according to package directions; drain and rinse with cold water when al dente to stop the cooking.
- While the pasta cooks, blend the soaked cashews with their soaking water in a good-quality blender until very smooth (this can take up to 2 minutes). Check the texture between your fingers—some slight graininess is acceptable. Transfer the cream to a measuring cup and add water to reach 1 1/4 cups total, mixing well.
- Melt the butter in a saucepan, add the sliced garlic, and cook until the garlic just begins to brown (about 1 minute). Carefully pour in the cashew cream while stirring.
- Bring the sauce to a simmer, stir in the nutritional yeast and salt, and cook another minute or two until it thickens.
- Meanwhile, heat the oil in a skillet over medium-high and sauté the chopped radicchio for 2–3 minutes until softened but still distinct.
- Toss the noodles with the cashew cream sauce until evenly coated and serve topped with the sautéed radicchio.
Notes
For a creamier ratio, use 12 oz pasta; the recipe used 16 oz.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Comfort Food
If vegan pasta sparks your interest, you might also enjoy:
- Lemon Basil Orzo Pasta Salad with Vegan Parmesan
- Vegan Caramelized Eggplant and Pesto Pasta
- Easy Vegan Skillet Lasagna
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. Originally published on October 3rd, 2014. Last updated: July 9, 2023.
Nutritional information is an approximation derived from databases of generic and branded foods and was not prepared by a registered dietitian or laboratory tested.