A creamy, comforting vegan pasta packed with colorful vegetables and a rich dairy-free cheese sauce. Perfect for weeknight dinners and meal prep.

Servings

4–6 servings

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Ingredients

Pasta & Vegetables

• 12 oz (340 g) penne pasta
• 2 cups broccoli florets
• 2 cups cherry tomatoes, halved
• 3 cups fresh spinach
• 1 tbsp olive oil

Vegan Cheese Sauce

• 1 cup raw cashews
  (soaked in hot water 20–30 minutes if not using a high-speed blender)
• 1¼ cups unsweetened plant milk
  • oat, soy, or almond milk
• ⅓ cup nutritional yeast
• 2 garlic cloves
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp onion powder
• ¾ tsp salt
• ¼ tsp black pepper

Optional Add-Ins

• Red chili flakes
• Vegan parmesan
• Fresh basil
• Roasted mushrooms
• Sun-dried tomatoes

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Instructions

1. Cook the Pasta & Broccoli

Bring a large pot of salted water to a boil.

Add penne and cook according to package instructions.

During the last:

• 2–3 minutes

add broccoli florets directly into the pasta water.

Reserve:

• 1 cup pasta water

Drain pasta and broccoli together.

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2. Prepare the Vegan Cheese Sauce

In a blender combine:

• soaked cashews
• plant milk
• nutritional yeast
• garlic
• lemon juice
• Dijon mustard
• smoked paprika
• onion powder
• salt
• pepper

Blend until completely smooth and creamy.

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3. Cook the Tomatoes

Heat olive oil in a large skillet over medium heat.

Add cherry tomatoes.

Cook:

• 5–7 minutes

until softened and lightly blistered.

Optional:
Add chili flakes for heat.

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4. Add Spinach

Stir spinach into skillet.

Cook:

• 1–2 minutes

until wilted.

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5. Combine Everything

Reduce heat to low.

Add:

• cooked pasta
• broccoli
• vegan cheese sauce

Toss thoroughly until evenly coated.

If sauce is too thick:

• add reserved pasta water a little at a time

Cook:

• 2–3 minutes

until hot and creamy.

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Serving Suggestions

Top with:

• vegan parmesan
• fresh basil
• cracked black pepper
• chili flakes

Serve with:

• garlic bread
• roasted vegetables
• green salad

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Storage

Refrigerator

• Store up to 4 days in an airtight container.

Reheating

Reheat gently with:

• a splash of plant milk
  or
• water

to loosen sauce.

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Tips for Best Flavor

• Cashews create the creamiest vegan cheese texture.
• Nutritional yeast adds cheesy umami flavor.
• Don’t overcook spinach or it may become watery.
• Blistered tomatoes add sweetness and acidity that balance the creamy sauce.

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Nut-Free Option

Replace cashews with:

• silken tofu
  or
• cooked cauliflower plus extra nutritional yeast

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Protein Boost Ideas

Add:

• chickpeas
• white beans
• vegan sausage
• tofu cubes
• lentils

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Flavor Variations

Spicy Version

Add:

• cayenne
• jalapeños
• extra chili flakes