Creamy Vegan White Pasta with Summer Vegetables

Name: Creamy Vegan White Pasta with Summer Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 (Servings)
Ingredients: 1 cup cherry / grape tomatoes, halved; 1 tsp oil of choice; 1 pinch sea salt; 1/3 cup raw cashews; 2 cloves garlic, plus more to taste; 2-3 Tbsp nutritional yeast; 1/2 tsp sea salt, plus more to taste; 1 cup water or unsweetened almond milk; Water to cook; 1 healthy pinch sea salt; 10 ounces gluten-free pasta; 1 tsp oil; 1/3 cup sliced red onion; 1 cup sliced yellow squash or zucchini; 1 healthy pinch each sea salt and black pepper; 1 tsp dried Italian herbs; 1 pinch red pepper flake; 2 cups spinach; fresh parsley or basil; Vegan Parmesan Cheese; red pepper flake

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5.0

348 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 (Servings)
Calories
373 kcal
Course
Main Course
Cuisine
Vegan

Creamy Vegan White Pasta with Summer Vegetables

Valerie Marks

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A light, cheesy white vegan pasta with summer vegetables. Incredibly versatile, 10 ingredients, and a delicious plant-based side or entrée!

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Ingredients

Servings

ROASTED TOMATOES

1 cup cherry / grape tomatoes, halved
1 tsp oil of choice
1 pinch sea salt

SAUCE

1/3 cup raw cashews
2 cloves garlic, plus more to taste
2-3 Tbsp nutritional yeast
1/2 tsp sea salt, plus more to taste
1 cup water or unsweetened almond milk (we did half of each)

PASTA

Water to cook
1 healthy pinch sea salt
10 ounces gluten-free pasta (ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli)

VEGGIES

1 tsp oil (or sub water, adding more as needed as it evaporates)
1/3 cup sliced red onion
1 cup sliced yellow squash or zucchini
1 healthy pinch each sea salt and black pepper
1 tsp dried Italian herbs (oregano and basil // optional)
1 pinch red pepper flake (optional)
2 cups spinach (or other delicate green // we found sturdy greens, e.g. kale, to add too much chew)

FOR SERVING optional

fresh parsley or basil
Vegan Parmesan Cheese
red pepper flake

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Instructions

Preheat oven to 300 degrees F (148 C). Line a baking sheet with parchment paper. Slice tomatoes in half lengthwise and toss with a little oil and sea salt. Arrange the tomatoes cut-side up and place on the center rack of your oven. Bake for 30-40 minutes, or until the edges have shriveled and the tomatoes have shrunken slightly.
In the meantime, prepare sauce by soaking raw cashews in very hot water for 30 minutes.
Once the cashews are almost done soaking, bring a pot of water to a boil and season with a healthy pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside until serving (ideally the pasta is ready within a few minutes of serving — try to time accordingly).
After the 30 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and water or almond milk — we used half water, half almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside.
Once your sauce is ready, the tomatoes are nearly done roasting, and the pasta is almost ready, heat a large skillet over medium heat. Once hot, add a small amount of oil to coat pan (if oil-free, use water) and add sliced onion and yellow squash. Season with salt and pepper, Italian seasonings (optional) and a pinch of red pepper flakes (optional). Ensure the squash is in a single layer and not overlapping so it gets evenly cooked.
Once browned on the underside, use tongs or a spatula to flip the squash and cook on the other side for 3-4 minutes more. Once onion and squash are tender and slightly brown, add spinach (or other greens of choice), and stir to combine. Season with another pinch salt and pepper.
Add cooked drained pasta to the pan and pour over the sauce. Toss to combine. Lastly, add the roasted tomatoes and stir.
Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Store leftovers covered in the refrigerator up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

Notes

*Nutrition information is a rough estimate calculated with avocado oil and water instead of almond milk, and without optional ingredients.

Nutrition Information

Show Details

Serving 1serving Calories 373 (19%) Carbohydrates 64.3g (21%) Protein 11.9g (24%) Fat 9.3g (14%) Saturated Fat 1.2g (6%) Polyunsaturated Fat 1.24g Monounsaturated Fat 4.17g Trans Fat 0g Cholesterol 0mg (0%) Sodium 367mg (15%) Potassium 450mg (13%) Fiber 5.3g (21%) Sugar 3.3g (7%) Vitamin A 1794IU (36%) Vitamin C 17.71mg (20%) Calcium 38.55mg (4%) Iron 2.51mg (14%)

Nutrition Facts

Serving: 4(Servings)

Amount Per Serving

Calories 373 kcal

% Daily Value*

Serving	1serving
Calories	373	19%
Carbohydrates	64.3g	21%
Protein	11.9g	24%
Fat	9.3g	14%
Saturated Fat	1.2g	6%
Polyunsaturated Fat	1.24g	7%
Monounsaturated Fat	4.17g	21%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	367mg	15%
Potassium	450mg	10%
Fiber	5.3g	21%
Sugar	3.3g	7%
Vitamin A	1794IU	36%
Vitamin C	17.71mg	20%
Calcium	38.55mg	4%
Iron	2.51mg	14%