Creamy Vegan Pasta with Veggies

Large skillet filled with vegan pasta with veggies tossed in a creamy red sauce. It is garnished with fresh basil and grated cheese and there is a wooden spoon in the pan. Next to the pan is a plate of fresh basil and halved cherry tomatoes and a bowl of grated cheese.

4.90 from 37 votes

Creamy Vegan Pasta with Veggies

This creamy vegan pasta with veggies is made with 10 ingredients and ready in 30 minutes. Packed with vegetables, 17 grams of plant-based protein, fiber, and healthy fats, it will be your new go-to plant-based meal for an easy and comforting weeknight dinner.

Course Main Course

Cuisine American

Keyword creamy vegan pasta, pasta with veggies, vegan pasta, veggie pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 491kcal

Author Kelly Nardo

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

*you can use 3/4 or 1 cup of cashews in the pasta sauce in this recipe depending on how thick you like your sauce. Both will give you a creamy sauce, but the 1 cup will yield a thicker result. I 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.

Nutrition