A fast, healthy, and delicious vegan pasta recipe packed with roasted veggies and a silky cashew‑cream sauce. Perfect for easy weeknight meals, plant‑based comfort food, and budget‑friendly cooking.
Picture a steaming bowl of al dente whole‑wheat pasta tangled with caramelized zucchini, sweet red peppers, and crunchy broccoli, all drenched in a silky cashew‑cream sauce that brightens with lemon and nutritional yeast. This quick‑fire vegan dinner feels like a cozy restaurant plate, yet it comes together in under 30 minutes with pantry staples and fresh veggies.
🛒 Ingredients
- Whole‑wheat pasta (12 oz)
- Zucchini, sliced
- Red bell pepper, diced
- Carrots, chopped
- Red onion, sliced
- Broccoli florets
- Olive oil
- Garlic cloves, minced
- Cashew cream (or plant‑based cream cheese)
- Nutritional yeast
- Lemon juice
- Fresh basil, chopped
- Salt
- Black pepper
- ChosenPartner vegan cheese (optional)
👩🍳 How to Make It
- Preheat the oven to 425°F (220°C) and toss the zucchini, bell pepper, carrots, onion, and broccoli with olive oil, salt, and pepper; roast for 20‑25 minutes until caramelized.
- While the veggies roast, cook the pasta according to package directions; reserve ½ cup of pasta water and drain.
- In a skillet, sauté minced garlic in a little olive oil for 1 minute, then stir in cashew cream, nutritional yeast, lemon juice, and a splash of reserved pasta water to create a silky sauce.
- Add the cooked pasta and roasted vegetables to the sauce; toss to coat, seasoning with extra salt, pepper, and fresh basil.
- Serve warm, topped with optional ChosenPartner vegan cheese and an extra drizzle of olive oil for richness.
🍽️ Serving Suggestions
- Twirl the pasta into a shallow bowl, garnish with a scattering of fresh basil leaves and a drizzle of extra‑virgin olive oil for a pop of color and aroma.
- Serve alongside a crisp arugula‑lemon salad tossed with toasted pine nuts for a refreshing contrast to the creamy pasta.
- Pair with a chilled glass of dry white wine or a sparkling citrus mocktail to cut through the richness and elevate the meal.
💡 Chef's Tips & Variations
- Swap the cashew cream for a plant‑based cream cheese or silken tofu for a tangier sauce, and add a pinch of smoked paprika for a subtle smoky kick.
- Boost the protein punch by tossing in a cup of cooked chickpeas or crumbled tempeh during the final toss.
- If you love a little heat, stir in a dash of red‑pepper flakes or a spoonful of harissa into the sauce before mixing with the pasta.
- For a seasonal twist, replace the broccoli with roasted butternut squash in the fall, or add fresh peas and mint in the spring.
Pin this recipe and try it tonight! Credit: @dr.vegan
