4.7 from 18 votes
Vegan Ranch Pasta
This creamy vegan ranch pasta is tangy, herbaceous, and very pantry-friendly. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you'd like to add. Think of it like a ranch-flavored blank slate. Can be served warm or cold, though warm is extra comforting!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
servings
Calories:
350 kcal
Course:
Side Dish, Main Course
Cuisine:
American
Ingredients
- 16 ounces penne pasta I like Trader Joe's brown rice penne, gluten-free or pasta of choice
- 1 ½ cups corn frozen is fine
- 3 cups broccoli florets small, fresh or frozen
- 1 ¼ cups vegetable broth
- 1 ¼ cups non-dairy milk I used soy milk, unsweetened, plain
- 1 cup cashew nuts See Notes, raw
- ¼ cup lemon juice
- 1 to 2 tablespoons rice vinegar divided
- 1 clove garlic or 1/4 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons white miso or chickpea miso, mellow
- 2 tablespoons nutritional yeast optional
- ⅛ teaspoon mustard powder optional
- 4 teaspoons parsley dried
- 4 teaspoons chives dried
- ¼ teaspoon dill dried
- salt to taste
Optional garnish:
- vegan parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. With about 4 minutes left on the timer, add about half of the frozen corn. Stir and increase the heat slightly so the water quickly returns to a simmer, then add the rest of the corn. Add the broccoli. Adjust heat as needed to maintain a simmer. Once veggies are hot and pasta is al dente, drain in a colander.
- In a blender combine the broth, milk, cashews, lemon juice, 1 Tbsp of rice vinegar, garlic, onion powder, miso, nutritional yeast, and mustard powder. Blend until completely smooth.
- While the pasta drains in a colander, pour the sauce into the pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until just bubbling and thickened, 3 to 4 minutes. Remove from heat.
- Pour the pasta and veggies back into the pot, and stir to coat with sauce. Taste and adjust salt, herbs, and acidity as desired. I like to drizzle in a bit more rice vinegar and add a generous pinch of salt. Serve immediately or allow to cool before refrigerating.
Cup of Yum
Notes
- If not using a high-speed blender, it's helpful to soak the cashews first. Either soak in cold water overnight or quick-soak in hot water for 1 to 2 hours. Drain well, then proceed with the recipe.
- Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
- Freezing not recommended.
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
60g
(20%)
Protein
10g
(20%)
Fat
8g
(12%)
Cholesterol
0mg
(0%)
Sodium
290mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
560IU
(11%)
Vitamin C
21mg
(23%)
Calcium
28mg
(3%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Cholesterol | 0mg | 0% |
| Sodium | 290mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 28mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.