Vegan Creamy Cheese and Vegetable Pasta
Elevate your weeknight dinners with this Vegan Creamy Cheese and Vegetable Pasta, a delightful fusion of comfort food and wholesome plant-based ingredients. Packed with colorful vegetables like tender broccoli, juicy cherry tomatoes, and fresh spinach, this dish is brought to life with a velvety "cheese" sauce made from creamy cashews, nutritional yeast, and unsweetened almond milk. Perfectly seasoned with garlic, onion powder, and a hint of lemon juice, this recipe delivers indulgent, dairy-free flavor without compromise. Easy to prepare in under 40 minutes, it's ideal for both busy evenings and relaxed family meals. Serve it piping hot with an extra sprinkle of nutritional yeast for a hearty, satisfying experience that's 100% vegan and utterly delicious.
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Recipe Information
Ingredients
- 400 grams Vegan pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 1 medium Red bell pepper
- 1 cup Broccoli florets
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 1.5 cups Unsweetened almond milk
- 0.5 cup Nutritional yeast
- 0.5 cup Cashews
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 2 cups Spinach
Instructions
Soak the cashews in hot water for at least 15 minutes, then drain and set aside.
Cook the vegan pasta according to the package instructions until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat.
Chop the garlic and onion, then add them to the pan, sautéing until the onion becomes translucent.
Dice the red bell pepper, slice the zucchini, and add them to the pan along with the broccoli florets. Cook for 5-7 minutes until the vegetables are tender.
Halve the cherry tomatoes and add them to the pan, cooking for another 2 minutes.
For the cheese sauce, in a blender, combine the unsweetened almond milk, nutritional yeast, drained cashews, lemon juice, salt, black pepper, onion powder, and garlic powder. Blend until smooth and creamy.
Pour the cheese sauce over the sautéed vegetables and stir well to combine, allowing it to heat through until slightly thickened.
Add the spinach to the sauce and stir until wilted.
Combine the cooked pasta with the sauce and vegetables, tossing to coat evenly.
Serve immediately with additional nutritional yeast or cracked black pepper, if desired.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 33.9 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1203 mg | 93% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4322 mg | 92% | |
*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.
