Creamy Vegan White Pasta with Summer Vegetables

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Top down shot of a plate of gluten-free pasta with slow roasted tomatoes and vegan pasta sauce

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.

The result is an incredibly hearty yet light pasta with an abundance of vegetables and greens. The perfect plant-based side or entrée for summer and beyond. Just 10 ingredients required. Let’s do this!

Cherry tomatoes, yellow squash, cashews, red onion, nutritional yeast, herbs, sea salt, garlic, olive oil, spinach, and gluten-free fusili

For the veggies, we sautéed squash with onion, then added salt, pepper, Italian herbs, and red pepper flake for more seasoning and a little heat. Once the veggies were tender, we stirred in spinach and cooked until just wilted.

Sautéing yellow squash and red onion in a skillet with Italian seasonings

Depending on the season, these veggies could be swapped out for whatever is fresh and available. Other veggies we think would be good include red bell pepper, asparagus, roasted Brussels sprouts, and roasted cauliflower. And for the spinach, we think other delicate greens would sub nicely.

Sautéed vegetables for adding to pasta

For the tomatoes, we went with slow-roasted tomatoes. The process of slow roasting intensifies the flavor and makes them taste like candy!

Bowl of slow roasted cherry tomatoes

How to Make a White Sauce For Pasta

To make a vegan white pasta sauce, we used a base of cashews because they yield a creamy texture and neutral flavor.

They’re added to a small blender with garlic for zing and nutritional yeast for cheesiness. Salt enhances all the flavors and water or almond milk is added to thin into a pourable sauce.

Small blender with ingredients for making vegan cashew pasta sauce

Then the sauce gets poured over the veggies and pasta and the mixture is tossed until combined. Then the slow-roasted tomatoes are gently stirred in. The result is a colorful vegan white pasta filled with fresh summer veggies!

Finally, we like to garnish with fresh herbs (such as basil or parsley), vegan parmesan cheese, and an extra sprinkle of red pepper flake!

Pouring creamy cashew alfredo onto pasta and sautéed veggies

We hope you LOVE this creamy white pasta! It’s:

Cheesy
Light
Comforting
Summery
Versatile
Savory
& Delicious!

It’s delicious served on its own or alongside salads, veggies, or Italian-inspired dishes! We think it would pair especially well with our Chickpea Caesar Salad, Lemony Arugula Salad, and/or Best Vegan Meatballs.

More Vegan Pasta Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using a wooden spoon to stir a pan of Creamy Vegan White Pasta with Summer Vegetables

Creamy Vegan White Pasta with Summer Vegetables

A light, cheesy white vegan pasta with summer vegetables. Incredibly versatile, 10 ingredients, and a delicious plant-based side or entrée!
Author Minimalist Baker
Print
Wooden spoon resting in a pot of Creamy Vegan White Pasta with Summer Vegetables
5 from 77 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 (Servings)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

ROASTED TOMATOES

  • 1 cup cherry / grape tomatoes, halved
  • 1 tsp oil of choice
  • 1 pinch sea salt

SAUCE

  • 1/3 cup raw cashews
  • 2 cloves garlic, plus more to taste
  • 2-3 Tbsp nutritional yeast
  • 1/2 tsp sea salt, plus more to taste
  • 1 cup water or unsweetened almond milk (we did half of each)

PASTA

  • Water to cook
  • 1 healthy pinch sea salt
  • 10 ounces gluten-free pasta (ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli)

VEGGIES

  • 1 tsp oil (or sub water, adding more as needed as it evaporates)
  • 1/3 cup sliced red onion
  • 1 cup sliced yellow squash or zucchini
  • 1 healthy pinch each sea salt and black pepper
  • 1 tsp dried Italian herbs (oregano and basil // optional)
  • 1 pinch red pepper flake (optional)
  • 2 cups spinach (or other delicate green // we found sturdy greens, e.g. kale, to add too much chew)

FOR SERVING optional

Instructions

  • Preheat oven to 300 degrees F (148 C). Line a baking sheet with parchment paper. Slice tomatoes in half lengthwise and toss with a little oil and sea salt. Arrange the tomatoes cut-side up and place on the center rack of your oven. Bake for 30-40 minutes, or until the edges have shriveled and the tomatoes have shrunken slightly.
  • In the meantime, prepare sauce by soaking raw cashews in very hot water for 30 minutes.
  • Once the cashews are almost done soaking, bring a pot of water to a boil and season with a healthy pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside until serving (ideally the pasta is ready within a few minutes of serving — try to time accordingly).
  • After the 30 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and water or almond milk — we used half water, half almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
  • Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside.
  • Once your sauce is ready, the tomatoes are nearly done roasting, and the pasta is almost ready, heat a large skillet over medium heat. Once hot, add a small amount of oil to coat pan (if oil-free, use water) and add sliced onion and yellow squash. Season with salt and pepper, Italian seasonings (optional) and a pinch of red pepper flakes (optional). Ensure the squash is in a single layer and not overlapping so it gets evenly cooked.
  • Once browned on the underside, use tongs or a spatula to flip the squash and cook on the other side for 3-4 minutes more. Once onion and squash are tender and slightly brown, add spinach (or other greens of choice), and stir to combine. Season with another pinch salt and pepper.
  • Add cooked drained pasta to the pan and pour over the sauce. Toss to combine. Lastly, add the roasted tomatoes and stir.
  • Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Store leftovers covered in the refrigerator up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with avocado oil and water instead of almond milk, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 373 Carbohydrates: 64.3 g Protein: 11.9 g Fat: 9.3 g Saturated Fat: 1.2 g Polyunsaturated Fat: 1.24 g Monounsaturated Fat: 4.17 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 367 mg Potassium: 450 mg Fiber: 5.3 g Sugar: 3.3 g Vitamin A: 1794 IU Vitamin C: 17.71 mg Calcium: 38.55 mg Iron: 2.51 mg

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  1. Jess says

    So good! I’ve made this once a week for the past month. Even my meat loving boyfriend is a fan. Timing was a little tricky for me the first go-round, but all the steps are simple. Minimal chopping here, which is great. That’s usually what takes me forever. Looking forward to eating my leftovers tonight. Highly recommend!

  2. Drew Roberts says

    This recipe is incredibly delicious! It’s the perfect “end-of-summer” meal and helps use up some of the items from the garden. I cooked everything together to try and thicken the sauce and it ended up thickening up too much, so do as Dana recommends and enjoy right after combining. The sauce will thicken naturally. Altogether it’s one of my new favorite recipes!

  3. Emily Hagans says

    WOW this is DELICIOUS!
    I followed the recipe exactly.. used 1/2 water 1/2 soy milk for the sauce. I doubled the recipe and mixed barilla chickpea pasta with another modern table gluten free pasta blend. I shredded violife parmesan cheese on top, but it was also amazing without it. The roasted tomatoes took this to the next level. Husband approved! We will definitely be making this again. I have yet to find a recipe that isn’t worthy of 5 stars. 10/10 recommend.

  4. Deni says

    Hi Danal,
    I made this yesterday for a light lunch. Boy was it good!! Sooooo tasty and insanely delicious! Thank you so much for an unforgettable recipe. I live alone and your recipes are so worth the effort of cooking for one.

    I’m just strolling through your recipe library for more suggestions.

  5. Rachel Sweet says

    This is the best creamy vegan pasta I’ve made and it’s so simple! I made the recipe as is. I never worry about feeding my family your new recipes for the first time, Dana! They are always delicious.

  6. Miranda says

    Omg this was so good!! The cashew sauce is amazing. One thing I did differently was I roasted my veggies (yellow squash, zucchini, and cherry tomatoes) all together in the oven for 30 minutes at 400 F. And then I sautéed my spinach with some garlic before adding the cooked pasta, the sauce, and the roasted veggies in the pan. Can’t decide if this is my favorite pasta recipe from you or the Sun-Dried Tomato Pesto Pasta!! Thank you so much for making delicious recipes!

  7. Sara says

    Wow, this came out so good! The only thing I’m disappointed about is that I discovered this recipe at the end of summer. It will definitely be one of our regular meals while the produce lasts. I’m Italian and grew up with my mum’s pasta dishes every single day, and now I’m sending her this one to try out. Thanks for sharing this deliciousness!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Thanks for sharing, Sara! So glad you enjoyed this recipe, too. You can definitely sub in fall and winter produce, such as roasted squash, Brussels sprouts, cauliflower and leeks!

  8. Morgan says

    Okay, wow! This was incredibly delicious. The only thing I had to do differently was thicken up the sauce on the stovetop with some heat and cornstarch. Came out very watery for some reason.

    This will be going on our dinner rotation for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Morgan! This sauce is a little more on the light, thin side, but it sounds like thickening worked well for you. Thanks for sharing!

  9. Lynn says

    This recipe was so good i’ve made it twice in a matter of 10 days!!! The only alteration I might make next time is to decrease the amount of garlic (as the amount she recommends is for garlic lovers!). Such an easy, DELICIOUS meal!!

  10. Kristen S. says

    This is SO good! Do yourself a favor and make this right now, if you have any of this lovely summer produce left. The pasta is so delicious, and comforting. But not in a heavy winter blanket way. More of a summer night at grandma’s way. It was surprisingly easier than I thought it would be and only took me the 30 minutes to make, not counting the roasting tomatoes, but I did that before I went for a walk, and finished the recipe when I got back. This is so good it tastes like it’s bad for you! Like one of those delicious but pumped full of chemicals, preservatives and God knows what else, ready made freezer bags of pasta. Except this recipe is none of that, and tastes even more delicious. I will definitely make again, my fiance wasn’t so sure about the “cashew” cream sauce, but he was licking the bowl afterward! Haha

  11. Maclean Nash says

    Absolutely incredible!
    My partner took a bite and before he had swallowed said, “Wow! Delectable!”

    I followed the recipe as is but I am sure other veggies would work well!
    I thought the sauce was a bit too thin but when added to all the other ingredients, it really thickened up!

    We will be making this again and again!
    Thank you!

  12. Elyssa says

    This was delicious! The sauce was so good and the roasted tomatoes added wonderful flavor. Next time I’ll plan ahead a little better with soaking the cashews and roasting the tomatoes, which each take 30 min.

    Made it with Banza pasta for extra protein and the flavors worked great, and made this the perfect one-pot meal. I’m definitely adding this to the rotation, I have a feeling it’ll be the prefect dish to use up leftover veggies from red pepper to asparagus or green beans.

  13. Alyssa says

    This recipe came at the right time as I have SO much zucchini right now! I definitely didn’t slice mine thin enough, but loved the creaminess and flavor profile!

  14. Nicole says

    So satisfying! My eyes widened when I took the first bite and realized how flavorful this dish is… it turned out WAY better than expected. The veggies don’t go far enough for me so I’ll probably add more spinach and some mushrooms next time but other than that I can’t recommend this recipe highly enough. Thank you for this pick-me-up!

  15. Sara says

    I have cooked a lot of Minimalist Baker recipes and this was one of my favorites!! I followed the recipe exactly. So much flavor. I will definitely be cooking this again.

  16. Kay says

    This is delicious! Made it for dinner last night and had the left overs for lunch today. Used zucchini instead of yellow squash and broccoli leaves instead of spinach (what we had growing in the garden). Will definitely be adding this to our regular rotation. Thanks for another excellent recipe Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kay! And love those modifications! Thanks so much for the lovely review!

  17. Molly says

    I’ve always wanted to try a cashew based sauce because I used to love white sauces like alfredo before I became lactose intolerant. This sauce (as well as the rest of the dish) was amazing! I increased the ratio of veggies to pasta and it was so delicious :)

  18. Victoria says

    This was incredible! I used shallot instead of red onion and omitted the spinach because I didn’t have any. This was one of the best creamy vegan pastas I’ve had, and I’ll definitely be making it again and again!

  19. Neil says

    The sauce was perfect. I adapted this recipe to satisfy my wife’s craving for creamy mushroom pasta, which she has been missing since we went vegan. Fried up some onion, shiitake and chestnut mushrooms, poured the sauce in and warmed it all up, then added the cooked pasta.

    Big Hit! Thanks.

  20. Katie says

    Wow!!! This pasta was amazing!! My husband loved it as did my kiddos. :)
    I addded broccoli florets instead if spinach, about one cup
    1 thinly sliced chicken breast (for hubby)
    2 Tbs of homemade Vegan pumpkinseed pesto.
    We ate it all!! :)

  21. Anna says

    Rarely, if ever, do I find myself exclaiming “HOLY ****!” when eating food I made myself. Well, this dish did it! This packs a flavor punch you never saw coming! I tweaked the recipe in a few ways:

    -I added lots more garlic because, as Tabitha Brown says, that’s my business!
    -I added more veggies (and accordingly, make extra sauce!) for color, flavor, texture, and vitamins! Broccolini, extra extra cherry tomatoes, so on. Mmmm, so good!
    -I cooked down the sauce because it was a little watery and I like it THICK, cheesy, and garlicky!
    -I used boiling water to soak my cashews because I’m impatient and not a great planner. A handful of minutes soaking in boiling water will do the trick.
    -I threw some thyme on the veggies too.

    A+ dish. Can’t wait to make this for my dad’s birthday lunch! Predicting this will be a hit!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad you enjoyed it, Anna! Thanks so much for the lovely review and for sharing your modifications! xo

  22. Suee33 says

    I made this yummy Summer pasta (GF) dish last night, I did double everything. I chopped the Yellow squash small so- (as I did all the extra veggies I added) as to try and appeal to a toddler that has become picky.
    I added asparagus, some frozen corn and some peas, some sauteed mushrooms to the adults – later.
    This is a easy dish, easy to change to what is on hand in your kitchen or garden. I used lots of unfortified nooch.
    I love this easy and delicious pasta, will make it again and again. This is a nutritious meal that is fast to make – DO it!!

  23. Liz says

    My goodness this was delicious. I doubled the sauce quantity and added a Chinese eggplant and some leftover vegan sausage slices. My husband grilled the zucchini, tomatoes and eggplant. I used lots of fresh basil in with the spinach. My husband devoured it and mopped up the sauce with bread 😋. Couldn’t have been easier. I’ll make it for company because I can basically prep everything and boil the pasta right before dinner. Bravo Dana!

  24. Jackie B. says

    Oh my word. This was SO GOOD! I had everything on hand already, so it was meant to be. The sauce is crazy delicious, and I wanted to add it everything! I couldn’t wait to eat the leftovers for lunch the next day. This is going into my favorites for sure!

  25. Allegra says

    This was delicious! I made it for my non-vegan parents who absolutely loved it (and didn’t realize it was vegan). Great with broccolini for a little more crunch too. Delicious and so easy!

  26. Chloe E says

    This pasta was excellent! A nice, lighter, summer dish. I used mushrooms instead of squash, and added a splash of white wine and lemon juice in the sauce. Delicious! The roasted tomatoes totally make it. Would definitely make again.

  27. Christine says

    This was absolutely amazing and really easy to make! I roasted some mushrooms and added them too, so delicious. Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Christine! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  28. Lisa says

    This was the first meal I made after giving birth, and it felt great to be back in the kitchen. We also have a toddler, so finding the time and energy to cook has been limited but I knew I could count on Minimalist Baker for fast, simple recipes. I was a little intimidated by the number of ingredients and steps but true to MB fashion, if all came together really quickly and tasted sooo good. I added a bit more squash, so I didn’t get to cook them in a layer as the recipe called for but they still turned out great. Next time, I will probably cook the pasta a bit more al dente or turn off the burner sooner to make sure they didn’t mushy but the end. Still a huge hit with the whole family. Thank you!

  29. Lindsay Tramble says

    This was amazing! I used all almond milk and the consistency was super creamy/cheesy. Love the crunch of yellow zucchini! Definitely a keeper recipe.

  30. Sammmmmmmm says

    Wow. This was so good! I made it tonight for dinner and rushed here to leave a comment afterwards. I used pasta water and almond milk for the liquid of the sauce. So yummy!

    • Ashley says

      I did this too!!! We used conventional pasta, which maybe weighs less by volume than gf pasta? Bc i used 8 oz and probably could have upped the veggies tbh. But this sauce… I was picking bits of onion out of the pan after my roommate put the leftovers away! I didn’t want ANY to go to waste! 🤤

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Yay! Thanks for sharing, Ashley! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  31. Katie says

    I made this last night and used Parmesan cheese instead of the creamy sauce and it still turned out pretty good! I really like the combo of summer squash, red onion, and cherry tomatoes. A fresh summer meal which was easy to whip up post-farmers market run.

  32. Kellie says

    I’m excited to try this recipe. My husband is allergic to almonds, is there a good substitution for almond milk?

  33. Mel says

    Excellent, as always! I subbed kale and shallot and it was still phenomenal. This will be my new go-to sauce for Alfredo type dishes. Thank you!

  34. Jennifer Sheley says

    This was absolutely delicious! And so pantry friendly as well! I made this for lunch and I just want to eat it all honestly. This was very fresh and creamy and full of delicious veggies, and who doesn’t love pasta!

  35. Christie says

    Amazing!!!
    Wonderful flavors! This is definitely going into our regular rotation. You’ve done it again, Dana!

  36. Hanusia says

    So yummy! Perfect way to use summer produce. I made it with tomatoes and delicata squash from my garden and served with black bean meatballs for protein.

  37. Jacqueline Stryker says

    LOVE this recipe! Super tasty and easy to make. This can pair well with so many sides/salads and perfect to serve for dinner guests. Hearty but not too heavy and makes you feel good but not overly stuffed afterwards.

    I used a white onion since that’s what I had on hand and it was delicious. Also only had an 8oz box of Banza (chickpea) Rotini Pasta and we really enjoyed the veggie-to-pasta ratio. Definitely will be making again and highly recommend!

  38. Olivia says

    so delicious! other than the roasting/soaking time, this takes hardly any time to make and is so easy but flavorful!

  39. Trinity says

    Made it last night for family and it was delicious! I feel like it could be pretty easy to prep in advance. Love it! Definitely recommend to everyone.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      coconut milk will make it taste like coconut. If you’re OK with that? Let us know how it goes!

  40. Katy says

    I made this and I didn’t have zucchini/squash and roma tomatoes. I used canned diced tomatoes (added them with the onions and greens I sautéed). It turned out BOMB. Simple is always the tastiest. Thanks @minimalistbaker. You never let me down.

  41. Shayna says

    Absolutely delicious! Made this with chickpea rotini, added roasted mushrooms and asparagus tops as well. For the sauce recipe I used half water and half almond milk, and the consistency was perfect. Next time I might add a few more cloves of garlic, just because I’m a garlic fiend. My husband raves about how creamy and “cheesy” the sauce was and my infant daughter couldn’t shovel the pasta in fast enough. This will definitely be kept in my recipe rotation!

  42. Devon says

    This was a hit tonight. I love that your recipes are simple and contain ingredients that I usually have at home. I can’t seem to think straight to plan meals lately.

  43. Kitkat says

    Made today and it was bomb! So creamy and comforting. Made under 40 min woohoo! I added cannellini beans for more protein. I bet it would also be awesome with some fresh cut corn kernels. Question: Can I make the sauce a day before?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      YES. Add corn! That would be amazing! If it’s grilled, even better. And yes, the sauce can be made 2-3 days in advance.

  44. kelli says

    I made this tonight. I didn’t have spinach so we went without. We are also not vegan so we used parm. I also did not have almond milk so I used the water from the soaking cashews and some cow milk. Otherwise followed the recipe and it was great!

  45. tessa says

    So tasty! I used zucchini, chard and tomatoes from our garden, and a little extra of all of them. I wondered about the sauce being so thin, but it thickened up once everything was combined. Delicious flavors, and even some left over for lunch tomorrow (fed two adults and two children dinner).

  46. Jackie says

    I made this the day the post came out! It was so flavourful and filling. My 1 year old devoured his plate. Going to make this part of my go to before the summer veggies end this year!

  47. Holly V says

    Just made this for lunch and WOW!! Colorful, flavorful, and easy. Another win by Minimalistbaker!! Thank you so much!! 10/10 will be making this again.

  48. John G says

    Love this website and have used so many of your recipes and should have commented sooner. This one is a classic and made in my house several times a month. Nothing better than roasted veggies, cashew cream sauce, and pasta. Extra nooj (nutritional yeast) for me and my kids please ;)

    Keep up the great work and photography!

  49. Frances says

    We made this last night using fresh-from-the-garden squash, tomatoes, and herbs. With my husband’s reaction to it, I’m fairly certain this is how the rest of the summer squash harvest will be used. I did use more squash and less pasta, and thickly sliced large tomatoes, and it ended up being somewhere between pasta Alfredo and casserole–and entirely summer comfort food perfection.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Isn’t it the best way to eat squash?! So glad your husband agreed! Love your modifications, Frances!

  50. Amara says

    Great recipe – as always minimalist baker is my go-to for dinner inspiration and this did not disappoint :)

  51. Beth says

    My family made this for dinner tonight and it was absolutely delicious! We don’t typically make pasta dishes with any sort of cream sauce, but everybody loved this! It’s easy to put together and was creamy, but still nice and light. We will definitely be making this again!

  52. Jill says

    Made your zucchini boats with your vegan sausage last night with some massive farmers market summer squash. Had half a squash left and saw this recipe!! I did it almost as written other than I added some leftovers of your vegan sausage all crumbled up and for the sauce I didn’t have any nutritional yeast left so I added some go Bio pesto cubes instead haha. They aren’t very good and I just wanted to use them up but they actually worked pretty well blended up with the cashews. Extra red pepper flakes for spice. I also used my go to chickpea lentil pasta. Really good and easy, will definitely make again when I pick up some more nooch!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oooh, leftover vegan sausage is the PERFECT addition to this dish! Thanks for sharing, Jill! I’ve been playing with chickpea pasta, too. And had even wondered what pesto would taste like in there. Thanks for sharing Jill!

  53. KVT says

    I was absolutely taken aback by how AMAZING this recipe was! I made it exactly as written and it came out perfectly. This will definitely be going into our weekly rotation of recipes in our house. :)

  54. Tracy Alvarez says

    This is going to be my go to comfort pasta! It’s sooo creamy and satiating. I juiced half a lemon on my portion and it intensified the veggie flavors and made it feel light. So good.

  55. Emma says

    Very yummy and easy to make. I used 1 cup of soy milk and a whole head of roasted garlic in the sauce. As for veggies, I roasted tomatoes, zucchini, mushrooms and red onion. Served over a bed of arugula 😋
    Will definitely make again soon!

  56. Christine Benjamin says

    Just made this for dinner tonight. My son and I loved it. I added pieces of chicken (for my son who’s not vegan) cooked in Italian spices. Since it’s been hot in the area where we live I cooked the tomatoes in a pan on the stove – caramelized them and added some sun dried tomatoes too. I will be making this again and again.

      • courtney says

        I just made this recipe and it turned out so good! I used hemp seeds instead of cashews because I am allergic and I used chickpea pasta. I will definitely make again. Thank you!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Love it! Thanks for sharing, Courtney! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  57. Donald says

    Another home run 🙌🏽 This will now be in regular rotation. So yummy, especially with the vegan Parmesan cheese.

  58. Radmila says

    OMG BOMB!
    I just made this! in fact I’m eating it as I type..

    I thought the sauce would be too thin but i added a bit of corn starch and it naturally thickened a bit once I mixed everything together too.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Yes, the sauce is supposed to be thin on this and will thicken once it’s heated with the pasta and veggies! But a little starch will help it along even more if you’re looking for a thicker sauce. Thanks, Radmila!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah that should work! I would probably let it thaw, ring out any excess moisture, and proceed with the recipe as written (just use a little less as frozen has been packed down quite a bit from fresh).

    • Henri says

      Oh wow this is amazing. The best way to use summer produce! Everything came from my garden except the onions, pasta and sauce. This is my first year growing my own and we planted way too much, I’m glad to have another use besides zucchini bread! I used half zucchini and half summer squash and it was divine. Feels like an extra rewarding meal! Thought the sauce would be too thin but it’s perfect as is. Loved the touch of roasted tomatoes too!

  59. Vicki says

    This is out of this world. We have proclaimed it our new comfort food. The sauce is amazing and everything together is a delicious blend of flavors. Thank you so much!

    • Mary says

      This was amazing! It was very easy to make. Such good flavor and creamy. I used chickpea Banza penne and it was perfect. I didn’t think there was enough sauce until I put it in the pasta and it was perfect. The roasted veggies with the herbs were such a good addition. I’ve never made a bad minimalist baker recipe.

    • Hannah says

      I made this tonight for my daughter’s birthday dinner. Everyone loved it! Followed the recipe exactly with one exception – used soy instead of almond milk (that’s what I had on hand).
      This will definitely be made on the regular with a variety of veggie combos.
      Thanks for always bringing us great recipes, Dana. 🙂

  60. Jessica says

    Hi, this recipe sounds yummy. I seem to be sensitive to cashews and almonds which makes finding substitutes for creamy or cheesy products more difficult. Are there any substitutes for the cashews here? Love the recipes I’ve tried so far on here, esp the quinoa taco meat!

  61. rafeena says

    This looks amazing but I’m allergic to cashews. Is there an alternative that might yield a similar result? Thanks in advance <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say hemp seeds (no need to soak) or sunflower seeds! Or, you could also potentially skip the nuts and add do 1 Tbsp arrowroot instead.

  62. Roxanna says

    Hi Dana!!

    I‘m looking forward to making this recipe and I was curious if the Nutritional Yeast could be replaced with something else or omitted maybe? I seem to get some kind of bad reaction whenever I try to eat it.

    Thanks so much!