Vegan Cheesy Vegetable Pasta

Indulge in a hearty and satisfying bowl of Vegan Cheesy Vegetable Pasta, the perfect plant-based comfort food that’s both wholesome and packed with flavor. This recipe combines tender whole wheat pasta with a medley of vibrant vegetables—broccoli, red bell peppers, zucchini, and juicy cherry tomatoes—for a nutrient-rich base. The highlight is the velvety, dairy-free cheesy sauce made from blended cashews, nutritional yeast, and a hint of smoked paprika, delivering a creamy, indulgent texture with a subtle smoky kick. Ready in just 45 minutes, this easy one-pan meal is ideal for weeknight dinners or meal prepping. Serve it warm and garnish with fresh basil for a stunning, restaurant-quality presentation that’s entirely vegan and absolutely delicious! Keywords: vegan cheesy pasta, vegetable pasta recipe, plant-based comfort food, dairy-free pasta recipe, vegan dinner ideas.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Whole wheat pasta
• 2 cups Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 1 cup Cherry tomatoes, halved
• 2 tablespoons Olive oil
• 1 cup Raw cashews
• 1 cup Nutritional yeast
• 2 large Garlic cloves
• 2 tablespoons Lemon juice
• 1 cup Vegetable broth
• 1 cup Unsweetened almond milk
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 0.25 cup Fresh basil leaves, chopped

Directions

Step 1

Begin by soaking the cashews in hot water for at least 15 minutes to soften them.

Step 2

Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

Step 3

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add broccoli florets, red bell pepper, and zucchini. Stir-fry for about 5-7 minutes until the vegetables begin to soften.

Step 4

Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes. Remove from heat and set aside.

Step 5

Drain the soaked cashews and place them in a blender. Add nutritional yeast, garlic cloves, lemon juice, vegetable broth, almond milk, salt, black pepper, and smoked paprika to the blender.

Step 6

Blend the mixture on high speed until it becomes creamy and smooth, creating a cheesy sauce.

Step 7

In the same skillet used for the vegetables, add the remaining tablespoon of olive oil and the cooked pasta. Pour the cheesy sauce over the pasta and mix well, ensuring the pasta is thoroughly coated.

Step 8

Add the cooked vegetables and gently fold them into the cheesy pasta until well incorporated.

Step 9

Cook over low heat for about 5 minutes, allowing the flavors to meld together.

Step 10

Garnish with fresh basil leaves before serving warm.

Nutrition Facts

Serving size	(1731.1g)

Amount per serving	% Daily Value*
Calories	1680.8

Total Fat 85.8g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3191.9mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 38.4g	0%
Total Sugars 29.3g
Protein 68.1g	0%

Vitamin D 87.8IU	0%
Calcium 777.2mg	0%
Iron 22.0mg	0%
Potassium 3487.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 15.2%

Carbs: 41.6%