Name: One-Pot Creamy Vegan Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
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

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

Now Trending

Creamy Vegan One-Pot 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.

Can you make vegan one-pot pasta without cashews?

This vegan one-pot pasta dish can be made cashew-free, especially if you or someone you know has a nut allergy. However, be prepared for a change in the texture and viscosity of the sauce. Ideally, if possible, it would be best to keep the cashews in this recipe to help with thickening.

Can you use a food processor instead of a blender to make the sauce?

For this recipe, a food processor can be used in place of a blender to make the sauce. When you compare a blender vs. a food processor, blenders are typically better suited for blending softer foods, such as the sauce ingredients, while a food processor is more often used for crunchier ingredients. In this instance, as long as you process it thoroughly enough to your liking, there shouldn't be any problems. Check out some of our Test Kitchen's picks for the best food processors.

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, kale, red peppers or zucchini. Look to other vegan pasta recipes for inspiration.

What can you serve with this creamy vegan pasta?

Serve crusty French bread, a small bowl of your favorite vegan soup or a vegan salad to fit even more greens in your meal.

How do you store vegan creamy pasta?

Store this vegan creamy pasta in an airtight container in the fridge for about 4 to 5 days. You can also easily freeze vegan one-pot pasta to enjoy at a later date! Place your pasta in freezer-safe bags or containers and store for up to 3 months. When you're ready to defrost the pasta, leave it in the fridge to thaw before popping it in the microwave to heat up. Make sure when you first make this recipe that you cook your noodles al dente—if the noodles are too soft or mushy, they might not survive reheating.

—Christina Herbst, Taste of Home Social Media Editor and Sammi DiVito, Taste of Home Assistant Editor

One-Pot Creamy Vegan Pasta

Add a Review

Prep Time 20 min

Cook Time 30 min

Yield 4 servings

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

Text Ingredients

Directions

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

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.
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 culinary assistant 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 America...