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
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
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.
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.
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.
4. Add Spinach
Stir spinach into skillet.
Cook:
- 1–2 minutes
until wilted.
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.
Serving Suggestions
Top with:
- vegan parmesan
- fresh basil
- cracked black pepper
- chili flakes
Serve with:
- garlic bread
- roasted vegetables
- green salad
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.
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.
Nut-Free Option
Replace cashews with:
- silken tofu
or - cooked cauliflower plus extra nutritional yeast
Protein Boost Ideas
Add:
- chickpeas
- white beans
- vegan sausage
- tofu cubes
- lentils
Flavor Variations
Spicy Version
Add:
- cayenne
- jalapeños
- extra chili flakes
