Creamy Vegan White Pasta with Summer Vegetables
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 (Servings)
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Calories
373 kcal
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Course
Main Course
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Cuisine
Vegan
Creamy Vegan White Pasta with Summer Vegetables
Description
Creamy Vegan White Pasta with Summer Vegetables combines a cashew-based cream sauce with freshly roasted cherry tomatoes and tender sautéed summer vegetables, including yellow squash and spinach. The sauce, enriched with garlic, nutritional yeast, and a touch of sea salt, creates a smooth, savory coating for the brown rice quinoa fusilli pasta, yielding a satisfying texture. Roasting the tomatoes concentrates their natural sugars, complementing the mild seasoning from Italian herbs and optional red pepper flakes for a gentle spice. This vegan pasta delivers a hearty yet delicate balance of flavors and textures.
The preparation involves roasting the tomatoes until shriveled, soaking raw cashews to form the creamy base, and cooking the pasta to al dente. Vegetables are lightly sautéed with neutral oil, salt, black pepper, and herbs, then combined just before serving to retain freshness. Parsley, vegan parmesan, or additional red pepper flakes may be added as toppings to enhance flavor if desired.
Timing the pasta cooking near serving ensures optimal texture and temperature, making this an approachable plant-based meal suitable for warm weather or when fresh summer vegetables are available. The recipe’s flexibility with almond milk or water in the sauce allows for variations in creaminess.
Ingredients
ROASTED TOMATOES
- 1 cup tomato cherry or grape, halved
- 1 tsp cooking oil of choice
- 1 pinch salt sea salt
SAUCE
- 1/3 cup cashew nuts raw
- 2 cloves garlic plus more to taste
- 2-3 Tbsp nutritional yeast
- 1/2 tsp sea salt plus more to taste
- 1 cup water we did half of each, or unsweetened almond milk
PASTA
- water to cook
- 1 healthy pinch salt sea salt
- 10 ounces pasta ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli, gluten-free
VEGGIES
- 1 tsp neutral cooking oil or sub water, adding more as needed as it evaporates, generic cooking oil
- 1/3 cup red onion sliced
- 1 cup yellow squash sliced or zucchini
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper
- 1 tsp italian herb blend oregano and basil // optional, dried
- 1 pinch red pepper flakes optional
- 2 cups spinach (or other delicate green // we found sturdy greens, e.g. kale, to add too much chew)
FOR SERVING optional
- parsley or basil, fresh
- vegan parmesan cheese
- red pepper flakes
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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