Vegan Cheesy Vegetable Pasta
Indulge in the creamy, flavorful delight of Vegan Cheesy Vegetable Pasta, a plant-based twist on a comforting classic. This nutrient-packed dish features tender whole wheat pasta coated in a velvety, dairy-free cheese sauce made from cashews, nutritional yeast, and a vibrant blend of seasonings like smoked paprika and garlic. Loaded with colorful veggies—broccoli, zucchini, red bell pepper, and juicy cherry tomatoes—this recipe is brimming with fiber, vitamins, and wholesome goodness. Quick to prepare in under 45 minutes, it's perfect for busy weeknights and serves as a crowd-pleasing meal for the whole family. Garnished with fresh basil, this hearty pasta dish offers a satisfying balance of creamy, cheesy indulgence and fresh veggie goodness, making it a go-to option for vegan comfort food that's both nourishing and delicious.
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Recipe Information
Ingredients
- 12 ounces Whole wheat pasta
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Olive oil
- 1 cup Raw cashews
- 1 cup Nutritional yeast
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 1 cup Vegetable broth
- 1 cup Unsweetened almond milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.25 cup Fresh basil leaves, chopped
Instructions
Begin by soaking the cashews in hot water for at least 15 minutes to soften them.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add broccoli florets, red bell pepper, and zucchini. Stir-fry for about 5-7 minutes until the vegetables begin to soften.
Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes. Remove from heat and set aside.
Drain the soaked cashews and place them in a blender. Add nutritional yeast, garlic cloves, lemon juice, vegetable broth, almond milk, salt, black pepper, and smoked paprika to the blender.
Blend the mixture on high speed until it becomes creamy and smooth, creating a cheesy sauce.
In the same skillet used for the vegetables, add the remaining tablespoon of olive oil and the cooked pasta. Pour the cheesy sauce over the pasta and mix well, ensuring the pasta is thoroughly coated.
Add the cooked vegetables and gently fold them into the cheesy pasta until well incorporated.
Cook over low heat for about 5 minutes, allowing the flavors to meld together.
Garnish with fresh basil leaves before serving warm.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 37.2 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 934 mg | 72% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5057 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
