Veggies Loaded Creamy Vegan Pasta with Basil Cashew Sauce
This dish features al dente pasta tossed with sautéed seasonal vegetables and a luscious cashew-based basil sauce. It’s creamy, comforting, and completely vegan — yet packed with nutrients and protein. A plant-based pasta that feels indulgent while being wholesome.
Time Required
Prep Time: 20 minutes (includes soaking cashews)
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Pasta & Veggies:
3 cups pasta (penne, fusilli, or spaghetti)
1 zucchini, diced
1 red bell pepper, sliced
1 small broccoli crown, cut into florets
1 cup cherry tomatoes, halved
1 cup baby spinach
2 tbsp olive oil
Salt & pepper, to taste
For the Basil Cashew Sauce:
1 cup raw cashews (soaked in hot water for 15–20 minutes)
1 cup fresh basil leaves
2 tbsp nutritional yeast (for cheesy flavor)
2 tbsp lemon juice
2 garlic cloves
½ cup water (add more for desired creaminess)
2 tbsp olive oil
Salt & black pepper, to taste
Garnish:
Fresh basil leaves
Crushed red chili flakes (optional)
Toasted pine nuts or sunflower seeds
Instructions
Step 1: Cook the Pasta
1. Cook pasta according to package directions until al dente.
2. Drain and set aside, reserving ½ cup pasta water.
Step 2: Make the Cashew Basil Sauce
1. Drain soaked cashews and add to blender.
2. Add basil, nutritional yeast, lemon juice, garlic, water, olive oil, salt & pepper.
3. Blend until smooth and creamy.
4. Adjust thickness with extra water or reserved pasta water.
Step 3: Cook the Veggies
1. Heat olive oil in a skillet over medium heat.
2. Add zucchini, bell pepper, and broccoli; sauté 5–6 minutes until tender.
3. Add cherry tomatoes and spinach; cook until wilted.
Step 4: Assemble the Pasta
1. Toss cooked pasta with veggies.
2. Pour cashew basil sauce over and mix until coated.
3. Add a splash of pasta water if needed to loosen sauce.
Step 5: Serve
Garnish with fresh basil, chili flakes, and toasted nuts/seeds.
Notes & Tips
For extra protein → add chickpeas, white beans, or vegan chicken strips.
Can be made gluten-free by using gluten-free pasta.
Soaking cashews longer (2–4 hrs) makes sauce even creamier.
Frequently asked questions FAQs
Q: Can I freeze the cashew sauce?
Yes, freeze in an airtight container up to 2 months. Thaw and blend before using.
Q: Can I use other greens instead of basil?
Yes — spinach, arugula, or parsley work well.
Q: What if I don’t have nutritional yeast?
You can skip it, or add a splash of soy sauce for umami.
Nutritional Information
Calories: 480 kcal
Protein: 15 g
Carbohydrates: 58 g
Fat: 20 g
Fiber: 9 g
Sugar: 8 g