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
Jess says
Perfect amount of veggies and creamy pasta sauce in this dish! I added goat cheese ontop at the end for EXTRA creamy goodness! Would highly recommend as a comfort food that is packed with protein and good nutrition!
Kelly says
Love the addition of goat cheese!! Thanks for trying it Jess and glad you enjoyed!
Macey says
This recipe was SO easy to make. I am so slow when it comes to cooking and I had this ready in 30 minutes! I used frozen broccoli that I steamed which made it even easier. The sauce is so good with the vegetables. I have a hard time getting enough vegetables into my diet and this pasta makes it so easy!
Kelly says
So glad you liked it Macey! Great to pack in some veggies! Thanks for trying it!
Nancy Kelly says
I made this pasta recipe last week and we all loved it! I made the sauce the day before after soaking the cashews over night, and jarred it in the refrigerator. Then all I had to do the next day was sauté the veggies and cook the pasta – very easy. I had zucchini so added that extra veggie also. This will definitely be a repeat recipe for us!! Easy to change up with different veggies!
Thanks Kelly!
Nancy says
Oops I forgot to rate!! Definitely 5 stars!!
Kelly says
Thank you for the rating 🙂
Kelly says
Love that you prepped the sauce in advance! And all about adding more veggies! Thanks for trying it!
Meghan says
Best new recipe we’ve tried in awhile! So yummy- my 9 month old and meat loving husband couldn’t get enough!
Kelly says
Yay!! So glad everyone loved it! Thank you for trying it Meghan!
Whitney says
Loved this! Tastes great and love all of the veggies. I subbed in lentil pasta and added in veggies sausage crumbles. Will definitely make again.
Kelly says
A great way to boost the protein! So glad you enjoyed it Whitney, thank you for trying it!
Casey Colodny says
The sauce is absolutely unreal, so creamy and full of flavor! My husband and I can’t get enough!
Kelly says
So glad you liked the sauce, it’s my favorite part haha! Thanks Casey!
Nancy says
Love this recipe.
Kelly says
Such a good one right!? Thanks Nancy!
Lauren Slemenda says
The sauce is so good – I can’t believe how great it tasted given how easy it was to make! I also love how many veggies are packed into this recipe!
Kelly says
So glad you liked it! The sauce is my favorite! Thanks Lauren!
Katie says
I would give this ten stars…. perfect creamy vegan sauce with only two ingredients! And very easy to substitute the recipe with different vegetables. I also used roasted cashews because I couldn’t find raw cashews and it was still delicious!!
Kelly says
The sauce is really the star of the show! So glad you liked it Katie, thanks for trying it!