Creamy Vegan White Pasta With Summer Vegetables Minimalist Baker

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

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. 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! We hope you LOVE this creamy white pasta! It’s:CheesyLightComfortingSummeryVersatileSavory& Delicious! Serve it on its own or alongside salads, veggies, or Italian-inspired dishes! It would pair especially well with our Chickpea Caesar Salad, Lemony Arugula Salad, or Best Vegan Meatballs.