Imagine a dish that captures the vibrant essence of summer in every single bite - a creamy, dreamy pasta that's not only completely vegan but also incredibly easy to prepare. This Creamy Vegan White Pasta with Summer Vegetables is your ticket to a quick, nutritious, and mouthwatering meal that will transform your weeknight dinner from ordinary to extraordinary. With fresh zucchini, juicy cherry tomatoes, and a luxurious cashew cream sauce, this recipe proves that plant-based cooking can be both indulgent and simple.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cashew cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of your preferred pasta, 1 zucchini sliced into half-moons, 1 cup of halved cherry tomatoes, 1/2 cup of cashew cream, 1 tablespoon of olive oil, salt and pepper to taste, and fresh basil for garnish.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous pinch of salt and the pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced zucchini and sauté for about 3-4 minutes until it begins to soften.
- Add the halved cherry tomatoes to the skillet with the zucchini. Continue to sauté for an additional 2-3 minutes until the tomatoes start to soften and release their juices. Season with salt and pepper to taste.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the rest. Add the drained pasta directly into the skillet with the sautéed vegetables.
- Pour the cashew cream over the pasta and vegetables. Toss everything together gently to combine, adding reserved pasta water a little at a time to reach your desired creaminess.
- Continue to cook for another 1-2 minutes, allowing the flavors to meld and the dish to heat through. Adjust seasoning with more salt and pepper if needed.
- Remove the skillet from heat and serve immediately. Garnish with fresh basil leaves for a burst of flavor and color.
- Enjoy your creamy vegan white pasta with summer vegetables as a delicious and satisfying meal!
Tips
- Choose your pasta wisely: Opt for whole wheat or gluten-free pasta to add extra nutrition and cater to dietary needs.
- Cashew cream secret: For the smoothest sauce, soak cashews overnight or blend them with hot water for a faster cream preparation.
- Don't overcook vegetables: Keep zucchini and tomatoes slightly crisp to maintain their fresh summer flavor and nutritional value.
- Pasta water is liquid gold: Always reserve some pasta water - its starchy nature helps create a silkier, more cohesive sauce.
- Fresh herbs make a difference: While basil is fantastic, experiment with fresh parsley or oregano for unique flavor profiles.
- Make it your own: Feel free to add other summer vegetables like bell peppers or asparagus to customize the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
