Here’s a creamy vegan pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It’s the perfect meal for when you just don’t feel like cooking. —Michelle Miller, Sunkissed Kitchen
One-Pot Creamy Vegan Pasta Recipe photo by Taste of Home
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound Broccolini or broccoli spears, cut into 3-inch pieces
1 cup sliced fresh carrots
2-1/2 to 3 cups water
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
8 ounces uncooked gluten-free spiral pasta
In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside.
In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside.
In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary and stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.
Creamy Vegan Pasta Tips
How do you soak cashews for this creamy vegan pasta recipe?
You can soak cashews just like in this cashew cheese recipe. Place the cashews in a bowl, fill with warm water to cover the cashews completely and let them soak overnight.
What are some variations of this creamy vegan pasta?