Creamy Vegan Pasta
Silky, dairy-free creamy pasta made with a garlic-cashew sauce, tossed with vegetables and herbs. Comfort food that still feels light and fresh.
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
Ingredients
Pasta
250 g pasta (penne, fusilli, or spaghetti)
Salt for boiling water
Creamy Vegan Sauce
¾ cup soaked cashews (or sunflower seeds for nut-free)
1 cup unsweetened plant milk (almond or oat)
2 tbsp nutritional yeast
2 garlic cloves
1 tbsp olive oil
1 tbsp lemon juice
Salt & black pepper
Veggies
1 cup mushrooms, sliced
1 cup broccoli florets or zucchini
½ cup cherry tomatoes, halved
1 tbsp olive oil
Garnish
Fresh basil or parsley
Black pepper or chili flakes
Instructions
1️⃣ Cook Pasta
Boil pasta in salted water until al dente
Reserve ½ cup pasta water, then drain
2️⃣ Make Cream Sauce
Blend cashews, plant milk, nutritional yeast, garlic, olive oil, lemon juice, salt & pepper until smooth
3️⃣ Cook Veggies
Heat olive oil in pan
Saute mushrooms until golden
Add broccoli/zucchini and cook until tender
Add tomatoes last and cook 1–2 minutes
4️⃣ Combine
Add cooked pasta to pan
Pour in creamy sauce
Add pasta water little by little until silky
5️⃣ Serve
Garnish with fresh herbs
Finish with cracked black pepper
Tips
For extra creaminess, add 1 tbsp vegan butter or olive oil
Add spinach at the end for extra nutrients
Swap veggies with peas, asparagus, or roasted peppers
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes — use gluten-free pasta.
Q: Can I make it oil-free?
Yes — skip oil and add extra plant milk.
Q: Does it reheat well?
Yes — add a splash of milk while reheating.
Nutritional Information
Calories: 450 kcal
Protein: 14 g
Carbs: 55 g
Fat: 20 g
Fiber: 6 g