Habanero Cashew Garlic Pasta

This is a little take on my cashew garlic pasta sauce, but make it spicy!! Not too spicy though, because I can’t handle too much spice haha. I’ve been obsessed with making this and mixing it in a gluten free or chickpea pasta or even doing it with spiralized veggie noodles. I can’t get enough of pasta combos lately and this is by far a favorite of mine. All you need is a few ingredients to make it and your food processor! This is the one I use and love it! You can also add to it by throwing in some spinach, broccoli, chicken sausage- you name it!

I hope you love it as much as I do!


  • 1 box pasta of choice
  • 1 cup raw cashews (soaked for 4+ hrs)
  • 1 cup unsweetened coconut milk (in the can)
  • 1 garlic clove
  • 2-3 tbsp nutritional yeast
  • 2 ½ tbsp habanero sauce (I use Yellowbird Habanero)
  • Salt & pepper to taste


  1. Combine all ingredients in the food processor and blend.
  2. Cook pasta according to package.
  3. Combine the pasta and the sauce on the stove to heat up on medium to low heat. Continually stir.
  4. Add greens at the bottom and red pepper flakes on top!

Talk soon, Taylor.

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