If there’s any trend I want to bring back, it’s handkerchief pasta, and I think this vegan, cashew cream za’atar pasta is just the recipe to do it. This pasta is loosely inspired by Ottolenghi’s Za’atar Cacio E Pepe, but unlike that recipe, we’re trading highly acidic parmesan for a lemony cashew cream, and we’re switching up our topping for a zesty sumac breadcrumb.
Overall, this recipe is everything I want a pasta recipe to be. Easy but packed with flavor, comforting to an unheard of level, and super simple to make. This recipe comes with surprises, but at the end of the day this handkerchief pasta is just big noodles with a creamy sauce, and honestly that is everything I dream of.
Table of contents
First, what is za’atar?
Za’atar is one of my absolute favorite spice mixes. It varies from region to region, but consists of a family of Middle Eastern herbs. Most za’atars will typically include oregano, basil, thyme, sumac, sesame seeds and salt. It has a rich, herbaceous flavor and adds an interesting depth and complexity to any dish – even though it’s just one spice mix! I love putting za’atar on focaccia or as part of this tofu recipe.
What is handkerchief pasta?
Handkerchief pasta is the Italian element of this recipe. Essentially it is as is sounds – pasta rolled and cut into large squares that when cooked, give a flowy-handkerchief shape. Yes, you need a fork and knife to eat them, but would you want your noodles any other way?
Ingredients you will need for the cashew cream for this handkerchief pasta
So let’s start with the most important thing, the cashew cream. I’ve been so pleasantly surprised with cashews lately. You don’t need to soak them into oblivion for them to be creamy, all you really need is ten minutes and hot water. Here is everything you’ll need to make the base of this cashew cream pasta:
- 1 cup raw cashews
- 1 cup water
- Juice from 1 lemon, save the rest for zesting
- 1/2 tsp kosher salt, plus more as needed
- Freshly cracked black pepper to taste
How to make the cashew cream for this vegan handkerchief pasta
The cashew cream part is easy here – just soak your cashews in hot water for 10 minutes, then transfer them to a blender. Add in 3/4 cup cool water, then your lemon juice, salt and pepper. Blend for a few minutes, adding water as needed, and then season with more salt and pepper (it’ll need it) to taste!
Ingredients for the rest of the recipe
And after the cashew cream is set and and prepped, here is everything else you’ll want to bring this recipe together:
- 1 cup panko breadcrumbs
- 1 tbsp chili olive oil I love Brightland’s version, you can also use normal olive oil here
- 1 tsp sumac
- 4 cloves garlic
- Zest from 1 lemon
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp za’atar seasoning
- 1 tsp red pepper flakes
- 1 pack 16 oz. lasagna noodles without ridges, broken in half
How to bring this recipe together
So now that you have your cashew cream set aside, the rest of the recipe is about timing. Above you can see the sumac breadcrumbs, which you start with first.
Add them to your sauté pan with the chili oil and sumac and toast until golden and crisp. This’ll take about 2 minutes, then you set them aside and wipe out the pan!
Now, it’s pasta time. Add in the butter and the olive oil and put the pan on medium heat. Let the butter melt to let you know it’s time to add everything else. Toast the garlic, lemon juice, za’atar and red pepper flakes in the fat, then pour in the cashew cream. Make sure to turn the heat to low at this point.
Your pasta should be cooking, so reserve a cup of pasta water.
When the pasta is ready, scoop it over to the sauce using a slotted spoon. There’s more info in the recipe box below, but this is just the cliffsnotes! Add pasta water in batches until everything is smooth, then you are ready to serve!
Looking for other pasta recipes?
Here are a few people love from the blog!
Butternut Squash Dumplings with Rosemary Ricotta Sauce
Butternut Squash Mac n’ Cheese
Tomato & Peach Pasta
And that’s it for this handkerchief pasta recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you
Equipment
- 1 slotted spoon or spider
Ingredients
- 1 cup raw cashews
- 1 cup water
- Juice from 1 lemon, save the rest for zesting
- 1/2 tsp kosher salt, plus more as needed
- Freshly cracked black pepper to taste
- 1 cup panko breadcrumbs
- 1 tbsp chili olive oil, I love Brightland's version, you can also use normal olive oil here
- 1 tsp sumac
- 4 cloves garlic
- Zest from 1 lemon
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp za’atar seasoning
- 1 tsp red pepper flakes
- 1 pack, 16 oz. lasagna noodles without ridges, broken in half
Instructions
- Begin by soaking your cashews in a bowl of hot water for about 10 minutes. This will soften them quicker than cool water.
- Zest the lemon with a microplane and set aside the zest. Grate the garlic with the microplane and set aside with the lemon zest.
- Drain the cashews and add them to a small blender. Add in 3/4 cup of water, the juice from the lemon, and the 1/2 tsp of salt. Blend until smooth, add an additional 1/4 cup of water as needed. You want the consistency to be like heavy cream, thick but pourable. Season with more kosher salt and black pepper to taste. Set aside.
- In a high-sided sauté pan, add in the chili oil and bring it to medium heat. Ad the breadcrumbs and sumac and toast until golden and crisp. Season with a pinch of salt and set aside. Wipe out the pan.
- Put the pan back on medium heat, add the butter and olive oil and let the butter fully melt. Add in the garlic, lemon zest, za’atar seasoning and red pepper flakes and stir for 1-2 minutes or until fragrant. Turn the heat down to low and continue to cook.
- At the time, cook your pasta noodles in salted water according to package instructions. Remove the noodles with a slotted spoon about 1 minute before they are fully “done” and reserve a cup of warm pasta water.
- Add the cashew cream to the pan with the za’atar mixture. Stir to combine, it won’t look completely smooth at first, but trust the process!
- Add the pasta directly to the sauce, stir gently to make sure the pasta gets coated in the sauce. Separate any big pasta pieces that might have stuck together.
- Add splashes of pasta water into the pan as you mix, this will help the sauce become smooth and it will begin to cling to the pasta.
- Remove the pan from the heat and spoon the pasta onto your plates. Top with a scattering of the breadcrumbs and with any za’atar you have on hand. Serve immediately!
Comments
Super tasty! The za’atar adds a delicious twist to the classic cashew cream sauce 🙂
Unfortunately I now have a bin full of an entire pound of halved lasagne sheets that all stuck together and formed one giant lasagne mass. Gave up on that and cooked fettucine instead. The sauce is delicious, at least.
Do you have a recommended replacement for the sumac or where to find it?
You can definitely omit if you can’t find it! I’ve found Whole Foods carries sumac, as well as certain specialty food stores if you have any in your area
This is absolutely delicious! I had an issue cooking the pasta hut I think that might have been a me problem and not using a big enough pot. This will definitely be part of my regular meals
I cheated (used some leftover fermented cashew cheese in place of the cashews here), but holy crap! I’ve made it a few times since then because it’s incredible. I’ve also learned it works with that cashew cheese AND with non-dairy heavy cream that is store bought in a pinch (saves a lot of time!). The sumac bread crumbs are amazing.
Thank you 🙂
Okay genius swap! I’m so so glad you liked it, thanks so much for taking the time to leave a review <3
Leave a Comment
Made this recipe? Tell me all your thoughts or if you’ve got any questions!