An easy weeknight pasta I can get behind!! To be honest, when I have pasta, it has to be packed with flavor and have a delicious sauce. 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 who isn’t so keen on vegetables. First of all, it’s pasta, and second of all, it’s covered in the most wonderful creamy dairy-free sauce (that’s only 2 ingredients by the way!). It is comfort food, yet packs in lots of veggies for all vitamins and minerals and makes a well-balanced meal.
Why you’ll love this creamy vegan pasta recipe
- ready in 30 minutes from start to finish!
- packed with veggies
- super creamy sauce – the star of the show is the sauce as the cashews bring it to the next level. It reminds me of a cream sauce but without all the heavy cream!
- super comforting and cozy and a dish!

Is pasta vegan?
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 a creamy dairy-free 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, you can 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. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain. 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-speed 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 heat 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 (or more) of the pasta water. Add artichokes, cooked pasta, pasta water, and the blended pasta 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.
- Enjoy! Top with basil and enjoy!


Creamy vegan pasta sauce – the star of the show!
Pasta is not pasta without a good sauce. It can 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:
- your favorite pasta sauce
- raw cashews soaked in water

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 thicker or thinner.
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, fresh parsley, 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 want more than that at times. 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
- stir in 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.

Substitutions and additions
- pasta – I like penne for this recipe but a similar shape will work (rigatoni, fusilli…). Use gluten-free pasta if needed.
- pasta sauce – I suggest using your favorite kind. A tomato sauce or pesto sauce would work!
- raw cashews – the secret ingredient for the sauce. Another neutral-flavored nut will work like macadamias or almonds, the flavor will change slightly.
- olive oil – any neutral oil will work.
- veggies – feel free to change up the ratios of the veggies if you like. You can add more if you like too. Zucchini, onion, asparagus, and spinach would be good substitutions or additions.
- Here are some additions you can add:
- nutritional yeast – to add a cheesy flavor. Blend it with the pasta sauce.
- fresh garlic – add it when sauteeing the veggies.
Here are some additions you can add:
- nutritional yeast – to add a cheesy flavor. Blend it with the pasta sauce.
- fresh garlic – add it when sauteeing the veggies.
More healthy vegan recipes
- cauliflower chickpea curry
- vegan broccoli cheese soup
- beet burger
- coconut curry lentil soup
- buffalo cauliflower potato soup
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!


Creamy Vegan Pasta with Veggies
equipment
ingredients
Vegan Pasta
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 4 cups broccoli florets (250 grams)
- 1 heaping cup julienned red bell pepper (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…
Creamy Vegan 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, you can 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. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain. 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-speed 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 heat 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, salt, and pepper and cook for another 3-4 minutes, stirring occasionally.
- Assemble. Drain pasta, saving 2 tablespoons (or more) of the pasta water. Add artichokes, cooked pasta, pasta water, and the blended pasta 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.
- 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!