Creamy Vegan Pasta: The Easy One-Pot Recipe You’ll Love

Creamy vegan pasta is the ultimate answer to busy weeknights when you need dinner on the table fast. This one-pot wonder makes clean-up a breeze while delivering a rich, satisfying dish packed with flavor. From the creamy, dairy-free sauce to the tender, perfectly cooked gluten-free pasta, this recipe saves you time without sacrificing taste.

I discovered this trick on a hectic weeknight when I needed something comforting but couldn’t spend an hour in the kitchen. Unlike traditional pasta cooking methods that use multiple pots and pans, this one-pot vegan pasta keeps things simple and efficient. Trust me, after you try this, you’ll never go back to the old way of cooking pasta!

Why This Creamy Vegan Pasta Is a Game-Changer

• One pot, zero hassle: Everything cooks in a single pot, minimizing dishes.
• Dairy-free without compromise: Cashews create a luscious creamy sauce without the need for dairy.
• Hands-off cooking: Once it’s simmering, you can step away and multitask.
• Flexible ingredients: Fresh veggies and gluten-free pasta make it healthy and customizable.
• Quick cook time: Ready in under an hour, including prep time.

Equipment You’ll Need for This Creamy Vegan Pasta

You don’t need any fancy tools for this recipe—just a few basics to get the job done:

• Large Dutch oven or skillet: Essential for the one-pot cooking method. A heavy-bottomed pan ensures even heat distribution.
• High-speed blender: Perfect for creating that creamy, silky cashew sauce in seconds.
• Measuring cups and spoons: For precise ingredient measurements—no guesswork here!

If you don’t have a Dutch oven, a large, deep skillet works just as well. Bonus tip: Use a wide pan to allow even cooking and easy stirring.

Simple Ingredients for Creamy Vegan Pasta

This recipe focuses on fresh, wholesome ingredients that are easy to find in any grocery store:

• Cashews: These soaked nuts are the key to creating a velvety, dairy-free cream base. Pro tip: Forget to soak overnight? A quick 15-minute soak in hot water works too.
• Sun-dried tomatoes: They add a burst of sweetness and depth to the sauce. Make sure they’re the soft, julienned kind for easy blending.
• Fresh veggies: Asparagus, Broccolini, and carrots bring a pop of color and nutrients to every bite. Frozen veggies can be used in a pinch—no need to trim and chop.
• Gluten-free pasta: Spiral pasta made from rice or quinoa holds up well during cooking. Any style you like works here, but avoid thinner varieties that may overcook.

These ingredients strike the perfect balance of convenience and flavor-packed freshness.

Creamy Vegan Pasta Recipe Details

• Servings: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Creamy Vegan Pasta Ingredients

• 1/3 cup unsalted cashews, soaked overnight
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1-1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/4 cup olive oil
• 1 medium red onion, thinly sliced
• 2 garlic cloves, minced
• 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

How to Make Creamy Vegan Pasta

1. Prep the cashew sauce: In a blender, puree the drained cashews, diced tomatoes, tomato paste, oregano, garlic powder, onion powder, sea salt, cumin, and crushed red pepper flakes (if you like a kick) until smooth. Set aside.
2. Cook the onion: Heat olive oil in a Dutch oven or large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, about 4-5 minutes.
3. Add aromatics: Stir in the minced garlic and cook for 1 additional minute until fragrant.
4. Cook the vegetables: Toss in the asparagus, Broccolini, and carrots. Cook for 10-12 minutes, stirring occasionally, until tender. Remove the veggies from the pan and set aside.
5. Simmer the sauce: Pour the blended cashew mixture into the same pan and cook for 2 minutes, letting the flavors meld.
6. Cook the pasta: Add water, sun-dried tomatoes, and gluten-free pasta to the sauce. Bring to a boil, then reduce heat to simmer. Cook for 10-12 minutes, stirring occasionally and adding water if needed.
7. Finish the dish: Stir the cooked vegetables back into the pasta and sauce. Toss everything together to coat and serve immediately.

Jake’s Tips for the Best Creamy Vegan Pasta

• For a nut-free version, substitute soaked sunflower seeds or silken tofu for the cashews.
• Pre-chop vegetables on the weekend for an even faster prep.
• If the sauce thickens too much, loosen it with a splash of pasta water or vegetable broth.
• Leftovers store well! Keep in an airtight container for up to 3 days and reheat with a splash of water.

Easy Creamy Vegan Pasta Variations

• Mediterranean-style: Add olives and artichoke hearts for a briny twist.
• Protein-packed: Stir in chickpeas or baked tofu for extra staying power.
• Spicy: Increase the crushed red pepper or drizzle with chili oil before serving.
• Kid-friendly: Swap out the veggies for peas and sweet corn.

Creamy Vegan Pasta FAQs

Can I make this recipe gluten-free?

Yes! This is already a gluten-free vegan pasta recipe thanks to the use of gluten-free spiral pasta. Any other gluten-free pasta variety will work just as well.

What if I don’t have a blender?

If you don’t have a high-speed blender, a food processor can work, but you’ll need to blend longer for a smooth sauce.

Can I make this recipe ahead?

Absolutely! This homemade vegan pasta dish can be made a day in advance and stored in an airtight container. Reheat on the stovetop with a splash of water to refresh the sauce.

What are you waiting for? Give this creamy vegan pasta a try tonight and let me know in the comments—what’s your favorite weeknight shortcut recipe?