Description
Whip up this creamy, veggie-packed Vegan Pasta Recipe in under 30 minutes. Perfect for weeknight dinners or cozy comfort meals.
Ingredients
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12 oz. spaghetti noodles or your pasta of choice
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2 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 cup cherry tomatoes, halved
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1 red bell pepper, diced
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1 zucchini, sliced
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1 cup fresh spinach
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½ cup raw cashews, soaked for 2 hours
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1 cup unsweetened almond milk
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2 tbsp nutritional yeast
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1 tbsp lemon juice
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1 tsp dried oregano
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper to taste
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Fresh basil leaves, for garnish
Instructions
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Cook pasta in salted water until al dente, reserving ½ cup pasta water, then drain.
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Blend soaked cashews, almond milk, nutritional yeast, lemon juice, oregano, salt, and pepper until smooth.
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Heat olive oil in a skillet, sauté garlic and onions until fragrant.
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Add cherry tomatoes, bell pepper, and zucchini; cook 5–7 minutes. Stir in spinach until wilted.
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Toss pasta with vegetables and cashew sauce; adjust seasoning.
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Plate and garnish with fresh basil. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 25mins