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.
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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
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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!
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
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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!
So glad it was a hit for both of you! Thanks for trying it, Linda!
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.
Such a good idea! Thanks for trying it, Selena!
This is so flavorful! The entire house loves it! It’s in the rotation and teen approved! He asks for this yum bomb.
So happy to hear it was such a hit with everyone! Thanks for trying it, Laura!
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!
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!
loved this recipe – a family repeat definitely!!!
It always hits the spot! Glad you guys enjoy it Nancy!
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.
Here for the thick sauce! Glad you guys enjoyed it and thanks for trying Ellen!
I added some chicken for more protein. So yummy and super easy to make!
Yes, love that addition! Thanks for trying it Michelle!
It was tasty
Happy to hear that! Thanks Dan!