Creamy Vegan White Pasta with Summer Vegetables
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Minimalist Baker · by Minimalist Baker★ 5.0 (119)

Creamy Vegan White Pasta with Summer Vegetables

NUTRITION · PER SERVING60M COOK
CAL 33%·PRO 36%
CARBS 121G73% OF CAL
10G FIBER4G SUGAR108G OTHER
FAT 13G18% OF CAL
1G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, cheesy vegan white pasta made with a cashew cream sauce, tossed with summer vegetables. Plant-based, versatile, and satisfying.

mainitalianpastagluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup cherry / grape tomatoes, halved
  • 1 tsp oil of choice
  • 1 pinch sea salt
  • 1/3 cup raw cashews
  • 2 cloves garlic, plus more to taste
  • 2-3 Tbsp nutritional yeast
  • 1/2 tsp sea salt, plus more to taste
  • 1 cup water or unsweetened almond milk ((we did half of each))
  • Water to cook
  • 1 healthy pinch sea salt
  • 10 ounces gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli))
  • 1 tsp oil ((or sub water, adding more as needed as it evaporates))
  • 1/3 cup sliced red onion
  • 1 cup sliced yellow squash or zucchini
  • 1 healthy pinch each sea salt and black pepper
  • 1 tsp dried Italian herbs ((oregano and basil // optional))
  • 1 pinch red pepper flake ((optional))
  • 2 cups spinach ((or other delicate green // we found sturdy greens, e.g. kale, to add too much chew))
  • Fresh parsley or basil
  • Vegan parmesan cheese
  • Red pepper flake
PREP
30M
SODIUM
144MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.