One-Pot Creamy Vegan Pasta

Total Time:Prep: 20 min. Cook: 30 min.
Margaret Knoebel

Recipe by Michelle Miller

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Oct. 19, 2022

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

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?

Try playing around with a different vegan pasta sauce or throwing in different veggies into the mix, like spinach. Look to these amazing vegan pasta recipes for inspiration.

What can you serve with this creamy vegan pasta?

Serve crusty French bread, vegan soup or a vegan salad.

How do you store vegan creamy pasta?

Store this vegan creamy pasta in an airtight container in the fridge for about four to five days.

—Christina Herbst, Taste of Home Assistant Digital Editor

One-Pot Creamy Vegan Pasta

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Yield:4 servings
Prep:20 min
Cook:30 min
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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
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Directions

  1. 1
    In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside.
  2. 2
    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.
  3. 3
    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.

Nutrition Facts

1-3/4 cups: 500 calories, 21g fat (3g saturated fat), 0 cholesterol, 712mg sodium, 72g carbohydrate (13g sugars, 10g fiber), 10g protein.
Tester
Margaret Knoebel
Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
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Margaret Knoebel
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