An easy weeknight pasta I can get behind!! To be honest, when I have pasta, it has to be AMAZING. And that is what this vegan pasta recipe is. No, I am not vegan, but I could eat this all the time and never get tired of it.
A few months ago someone asked on Instagram how to get in more veggies and I was giving a few suggestions. One of you guys reached out and suggested pairing them with some carbs! I absolutely loved this idea so here we are.
This pasta dish is sure to win over anyone that isn’t so keen on veggies. First of all, it’s pasta, and second of all, it’s covered in the most wonderful sauce (that’s only 2 ingredients by the way!).
It is true comfort food material, yet packs in lots of veggies for all vitamins and minerals and makes a well-balanced meal.
Why we love this vegan pasta
- the sauce is amazing – seriously so so creamy as the cashews bring it to the next level. It reminds me of a cream sauce, but without all the cream!
- loaded with lots of veggies, which means all the micronutrients – it’s loaded with vitamin A and vitamin C (over 100% of your daily needs), vitamin K, copper, manganese, potassium, vitamin B6 and B6, and phosphorus to name a few.
- it comes together in 30 minutes
- is super customizable – add more vegetables or change up the sauce or noodles, you can easily use what you have on hand.
Can vegans eat pasta?
Yes, vegans can eat pasta. Most pasta is vegan and does not contain any animal products. That being said, it’s always best to check the package to make sure. Eggs can sometimes be used in pasta, especially if it is made fresh/in the refrigerator section, and that will make it not vegan-friendly.
Vegan pasta ingredients
- pasta – I like penne for this recipe but any kind will work
- pasta sauce – I suggest using your favorite kind
- raw cashews – the secret ingredient for the sauce
- olive oil
- broccoli
- red bell pepper
- mushrooms
- quartered artichokes
- cherry tomatoes
- salt and pepper
- fresh herbs – for topping
How to make vegan pasta
- Soak cashews. Add cashews to a bowl with water and soak overnight, or for at least 4 hours. If you forget (which I do a lot), you can just add them to a bowl, cover them with water, and microwave them for 1-2 minutes until soft. Soaking them in water allows them to soften up and makes for easy blending.
- Cook pasta according to the instructions. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.
- Make the sauce. Add the pasta sauce and drained cashews to a high-powered blender and blend until smooth and creamy.
- Make the veggies. When the water is almost boiling for the pasta, you’ll start making the veggies. Add oil to a large nonstick skillet over medium and let it get hot. Add broccoli and salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add peppers and cook for 3-4 minutes, stirring occasionally. Finally, add mushrooms and cook for another 3-4 minutes, stirring occasionally.
- Assemble. Drain pasta, saving 2 tablespoons of the pasta water. Add artichokes, cooked pasta, 2 tablespoons of pasta water, and the cashew sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce. Add cherry tomatoes and carefully mix to combine.
- Serve and enjoy! Top with basil and enjoy!
Vegan creamy pasta sauce – the star of the show
Pasta is not pasta without a good sauce. It can totally make or break a dish. We are taking your classic pasta sauce and taking it up a notch and making it oh so creamy. And the kick is, you only need two ingredients.
If you have been here a while, you know I am a huge fan of blending cashews with spices, herbs, and condiments to make the most creamy sauces. Check out these 6 unique vegan sauces, with 4 of them using cashews in them.
Cashews have a super neutral taste, meaning they can pair well with so many things. They also blend up into the most creamy texture, making them perfect for sauces. This vegan creamy pasta sauce is just jarred sauce and cashews!
Creamy vegan pasta sauce ingredients:
First, soak your cashews in water overnight, or for at least 4 hours. If you forget (which I do a lot), you can just add them to a bowl, cover them with water, and microwave them for 1-2 minutes. Soaking them in water allows them to soften up and makes for easy blending.
Once they are soaked, drain and rinse them. Then add your favorite pasta sauce and the cashews to a high-powered blender. Blend until smooth and creamy.
You can either use 3/4 or 1 cup of cashews. Both will give you a creamy sauce, but the 1 cup will yield a thicker result. I personally prefer using 3/4 cups, but it is up to you!
You can also adjust the amount of pasta water to make it more or less thick.
What to serve with veggie pasta
While I think this pasta makes a great meal on its own, here are a few additions to add:
- salad
- crusty bread – a must for soaking up the sauce!
- for topping – fresh basil, red pepper flakes, parmesan cheese
Give it a protein boost!
This vegan pasta packs in 17 grams of plant-based protein per serving thanks to the pasta, veggies, and cashews. But I know some people will like more than that at times (like me!). Here are a few options to up the protein:
- use higher protein pasta – there are many kinds of pasta made from chickpeas, lentils, and beans that will have more protein per serving in them
- add in some beans
- top with some tofu or tempeh – we do this for meatless Monday!
- top with some cheese – or better yet, mix some into the pan with the sauce. Goat or mozzarella would be great choices.
- add sauteed shrimp
- add in some meat – grilled chicken, shredded chicken, or ground chicken, turkey, or beef would all work well.
Note not all of these options are vegan.
Meal prep creamy vegan pasta
This pasta is very meal prep friendly. I would suggest holding off cooking the pasta until you are ready to eat, but the other ingredients can be made ahead of time for a quicker assembly.
- partial prep – cook your veggies and allow them to cool. Store in the fridge. I would suggest slightly undercooking so when you heat them up, they get to the perfect consistency. In addition, make the creamy pasta sauce and store it in a jar. When you are ready, make your pasta, heat up the veggies in a pan, and add to the sauce. Let it all warm through.
- full prep – just follow the directions as written. It should keep in the fridge for 5 days, although the veggies will lose a little bit of their texture as time goes on.
- storage and heating them up – allow the pasta to cool completely. Store in an airtight glass container. To heat it up, pop in the microwave for a couple of minutes until warmed through. To be honest, I love this pasta cold – it’s almost like a pasta salad!
Substitutions
Make this pasta with veggies your own with these substitutions or additions below. It is easily customizable!
- pasta – any kind of pasta will work (penne, spaghetti, angel hair, elbow…). I like penne has it has a good surface area to soak up the pasta sauce. If needed, opt for gluten-free pasta to make this meal gluten-free.
- cashews – I love cashews since they are very bland and neutral in flavor. That being said, you could probably use almonds, macadamia, or pine nuts instead, but the flavor will change slightly. If allergic to nuts, you could try sunflower seeds.
- veggies – use any veggies you like! The more the merrier. Zucchini, spinach, onion, and even asparagus would be good substitutes or additions.
- pasta sauce – I love a classic red sauce (Rao’s and Victoria are my favorites), but you could use any kind of sauce your like (store-bought or homemade). If you aren’t feeling a tomato sauce, you could easily swap for your favorite pesto sauce or even alfredo sauce.
More healthy vegan recipes
- cauliflower chickpea curry
- vegan broccoli cheese soup
- beet burger
- veggie power bowl
- coconut curry lentil soup
- buffalo cauliflower potato soup
Creamy Vegan Pasta with Veggies
ingredients
Vegan Pasta
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 4 cups broccoli florets (250 grams)
- 1 heaping up red bell pepper, julienne (150 grams/1 large)
- 1 heaping cup sliced mushrooms (100 grams/about 5-6 mushrooms)
- 1 14-ounce can quartered artichokes, drained
- 1 cup cherry tomatoes, halved (150 grams)
- salt and pepper, to taste
- for serving: basil, parmesan cheese, bread
Vegan Creamy Pasta Sauce
- 1 1/2 cups pasta sauce
- 3/4-1 cup raw cashews, soaked* (I like to use whole cashews)
instructions
- Soak cashews. Add cashews to a bowl with water and soak overnight, or for at least 4 hours. If you forget (which I do a lot), you can just add them to a bowl, cover them with water, and microwave them for 1-2 minutes until soft. Soaking them in water allows them to soften up and makes for easy blending.
- Cook pasta according to the instructions. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.
- Make the sauce. Add the pasta sauce and cashews* (make sure to drain them) to a high-powered blender and blend until smooth and creamy.
- Make the veggies. When the water is almost boiling for the pasta, you'll start making the veggies. Add oil to a large nonstick skillet over medium and let it get hot, about 30 seconds. Add broccoli and salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add peppers and cook for 3-4 minutes, stirring occasionally. Finally, add mushrooms and cook for another 3-4 minutes, stirring occasionally.
- Assemble. Drain pasta, saving 2 tablespoons of the pasta water. Add artichokes, cooked pasta, 2 tablespoons of pasta water, and the cashew sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce. Add cherry tomatoes and carefully mix to combine.
- Serve and enjoy! Top with basil and enjoy!
notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
Linda says
This creamy veggie pasta is so tasty and satisfying while also being quick and easy to make. I’m vegan but my omni husband also loved it. I added some zucchini but you could add/sub so many different veggies to suit your taste. We’ll be making this again for sure!
Kelly says
So glad it was a hit for both of you! Thanks for trying it, Linda!
Selena says
This was delicious! I subbed the cashew for pine nuts for a nut allergy and it’s still so creamy. This will be an easy staple to add to the rotation.
Kelly says
Such a good idea! Thanks for trying it, Selena!
Laura says
This is so flavorful! The entire house loves it! It’s in the rotation and teen approved! He asks for this yum bomb.
Kelly says
So happy to hear it was such a hit with everyone! Thanks for trying it, Laura!
Sam Scott says
I swapped some of the veggies around to use what I had on hand and it turned out great!! I will totally be making this again. It was creamy and easy, something that is hard to find with dairy free sometimes. Just had the last bit for leftovers, so good as leftovers too!
Kelly says
So glad you hear you enjoyed it Sam. It really is easy to swap out whatever veggies to use what you have on hand. Thanks for trying it!
nancy says
loved this recipe – a family repeat definitely!!!
Kelly says
It always hits the spot! Glad you guys enjoy it Nancy!
Ellen says
Loved this! It was super quick and easy, and my husband liked it also. I used 9 oz of raw cashews, and my sauce was very thick but I personally liked it that way. Also was an easy way to get lots of veggies into our dinner! Definitely saving this to make again.
Kelly says
Here for the thick sauce! Glad you guys enjoyed it and thanks for trying Ellen!
Michelle says
I added some chicken for more protein. So yummy and super easy to make!
Kelly says
Yes, love that addition! Thanks for trying it Michelle!
Dan says
It was tasty
Kelly says
Happy to hear that! Thanks Dan!