Vegan Creamy Veggie Pasta

Looking for a simple yet satisfying plant-based meal that’s both creamy and loaded with veggies? My vegan creamy veggie pasta is the perfect dish! It’s a delicious and healthy option for busy weeknights when you want something comforting without the heaviness of traditional cream-based sauces. With its rich, velvety texture and fresh veggies, this pasta is a crowd-pleaser for vegans and non-vegans alike. Plus, it’s quick to whip up, making it an ideal go-to for a nourishing, plant-powered dinner in no time!

Cashew cream sauce-

1 cup soaked cashews

1 clove garlic

1/2 teaspoon salt

1/2 cup vegetable broth or water

1/8 -1/4 cup nutritional yeast

1-2 tbsp lemon juice

Veggies of your choice:

Mushrooms

Kale

Tomatoes

Sprinkle of Italian seasoning

Salt and pepper to taste

Red pepper flakes (optional)

Pasta of choice (I always choose red lentil or brown rice pasta for the extra protein boost)

Cook pasta, using instructions on the package. Sauté mushrooms, tomatoes, and kale with Italian seasoning, salt, and pepper. In this recipe, I water sautéed instead of with oil, which is my normal go to. Set that aside, to make the sauce. To a blender, add all of the sauce ingredients and blend until smooth. Place veggies on top of pasta, then add sauce. Mix until sauce and veggies are completely combined then top with red pepper flakes. And enjoy.

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