Go Back
Creamy vegan pasta garnished with fresh herbs in a white bowl, showcasing vibrant veggies and rich sauce.

Creamy Vegan Pasta

This creamy vegan pasta is a time-saving, one-pot wonder that delivers delicious flavors while being completely dairy-free and gluten-free. Perfect for busy weeknights, it combines wholesome ingredients for a satisfying homemade vegan pasta dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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 cloves garlic 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

Method
 

  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.

Notes

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.