Creamy Vegan White Pasta with Summer Vegetables

I’m attempting to make a switch to eat less meat and since im already dairy free, this leaves mostly vegan recipes for me! I was worried that vegan meals were going to be too time consuming to make or require all these ingredients I didnt have or even worse- taste boring. This recipe has proven otherwise!!
I really enjoyed this meal. Took me a second to get used to the nuttiness but now I love it. I think I could have let the sauce blend a little more to be a bit more creamy but I still found it to be delicious :)

I am walking through the kitchen taking a bite then going mmm, mmm, mmm. Seriously, I actually laughed out loud! I was craving a pasta and I have my favorite Minimalist Baker pasta recipes but wanted to try something new. I am so glad I did! I used what I had on hand for veggies; red pepper, zucchini, red onion and cauliflower. I also added a squeeze of lemon and omitted the Italian seasoning, not on purpose, I simply forgot! Another winner! Thanks to the MB team for keeping my family in the five circles for every meal! They know I only make five circle recipes: VG, GF, NS, V, DF! Can we be #teamfivecircles or #teamfivedots oh they would die of embarrassment if they read this review! HA, you all have helped improve my health so much my sense of humor is returning! Much love!!!

Made this tonight and it was Fan-Tastic! Per comments from others, I doubled the garlic in the sauce, used coconut milk instead of almond, and I added about a tsp of lime juice to brighten it up. I also added snow pea pods for a little more color and a good portion of ground black pepper. The sauce seemed quite thin, so I was a bit concerned, but as soon as it hit the warm pasta, the starches went to work and it was super creamy. My family loved it and could not believe it was vegan. Yet another wonderful recipe from Minimalist Baker. Yum!

This was such a simple yet delicious recipe. A few modifications: I ended up using red bell pepper, asparagus, and cauliflower for my veggies. I opted to cook the tomatoes in with the rest of the veggies rather than roast them. (Trying to live my best one pot life!) And I thought the sauce was a little too sharp to pour straight over the pasta, so I cooked it down with the veggies and added in pasta water as needed. The whole family loved it, and this is definitely in my spring/summertime rotation now!

Absolutely delicious! I loved how easy it was to make. I used legume pasta to bump up the protein, and added some sun-dried tomatoes at the end! This has become a favorite in our house! (I highly recommend topping with extra vegan parm.)

I made this today, and really enjoyed it! I didn’t have any spinach, so I increased the amount of tomatoes, onion, and squash. This is my first time making a cashew based sauce, and I think I’ll need to play around with it more to get the taste exactly how I’d like it. I used 3 cloves of garlic, but think I could have gone with 4 or 5. Terrific recipe, thank you so much!

This was absolutely delicious & perfect for a weeknight dinner!

I loved this! My whole family, which has a variety of eating preferences (and is mostly not vegan) all enjoyed this recipe. I used Banza pasta and did not have squash, so I just used spinach and added a side of green beans. Also, I bought roasted tomatoes from the Whole Foods salad bar ahead of time which helped speed this recipe up. Thank you!!

Wow – this pasta was awesome! I was initially turned off by the title because I’ve never been a ‘white sauce’ or Alfredo kind of gal but decided to try it anyway. I whipped this up for my parter and his parents who are new to plant based eating. They LOVED it! My guy loves sauce so I made the sauce x 1.5 for an even creamier dish and I pretty much always triple the amount of garlic in recipes. All the veggies add so much flavor too. Highly recommend this one and it makes a great dish when cooking for others!

This turned out wonderful! I made a few modifications though. For the sauce, I used half a cup of oat milk and half a cup of vegetable broth, plus a quarter-cup of cream cheese. I also added mushrooms to the vegetables.
This will be one of our new weekly staple meals. Thanks for always providing us quality meals, MB!

This pasta dish was a total crowd pleaser! The roasted tomatoes are the best part IMO. I followed the recipe as is except quadrupled the garlic because…garlic. Timing everything out took some brain power but if I can do it, anyone can! Thanks you!!!

Made this meal quite a few times now! The sauce is amazing. It’s also a great meal because you can totally substitute certain ingredients when needed – I’ve used regular pasta and heart of palms noodles! Also have added mushrooms which turned out delicious as well. it is just all about the sauce for me 😊

This recipe is brilliant! I’ve never cooked a pasta sauce with nuts before, but it came out so well, that it’s now a regular meal in our house. Not only does it taste delicious, but it’s packed full of nutrients from the cashew nuts, spinach and tomatoes. I did add a bit of extra strong cheese (I know, not vegan!). It’s pretty flexible as you can add so many different veg. I’m so glad I found this website! I want to cook more plant based meals, and this website is different in that the recipes are so well put together.

Dana! How do you do it? Another winner. Made this recipe using zucchini and added two ears of corn off the cob for some more color. Walmart sells some eggless egg noodles under the Great Value brand and I used those. This was so good and my picky husband loved it too.

Absolutely delicious!! No modifications needed. I will be making this weekly

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!

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!

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.

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.

So delicious and creamy! I even accidentally used vanilla almond milk and it was still a hit lol

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.

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!

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!

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!

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!!

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

One of the best vegan pasta dishes I’ve ever had! Five stars!

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!

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.

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!

Amazing!! Tastes better than I could have imagined :) and so easy!! Thank you for sharing!

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!

Absolutely loved it! So delicious and so easy to make!!

I loved this recipe! It was so delicious and easy to make. It was flavorful and filling!

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.

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!

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 :)

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!

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.

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!! :)

Super quick and delicious! No one could tell the sauce was vegan.

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!

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!!

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!

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!

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!

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.

Super easy recipe and so good! I love the sauce, nice & garlicky!

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

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!

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.

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!

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.

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!

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!

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

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.

Just made this – SO GOOD.

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!

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

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.

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.

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!

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.

Loved this recipe !

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!

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).

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!

Easy and delicious!

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.

Delicious and super helpful instructions to facilitate multitasking!

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!

Loved how easy and delicious this was! Great way to use all the summer veggies.

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.

checks all the boxes for plant based eating!

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

Loved it!! Tastes amazing. Saving this recipe for sure. Thanks for sharing with us!

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!

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!!

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. :)

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.

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!

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.

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

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.

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!