Description
Savor Veggie-Loaded Vegan Pasta with Basil Cashew Cream Delight. A vibrant and nourishing dish that transforms dinner into a culinary celebration.
Ingredients
Scale
- 8 ounces whole-grain pasta
- 1 cup cherry tomatoes (halved)
- 1 medium zucchini (diced)
- 1 medium bell pepper (diced)
- 2 cups spinach leaves (washed)
- 1 medium red onion (sliced)
- 1 can canned chickpeas (drained)
- 1 cup raw cashews (soaked for at least 4 hours)
- 1 cup fresh basil leaves
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice (freshly squeezed)
- 1/2 cup water (adjust for consistency)
Instructions
- Bring a large pot of salted water to a rolling boil. Add in the whole-grain pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
- While the pasta is cooking, wash and chop the cherry tomatoes, zucchini, bell peppers, and red onion into bite-sized pieces. Rinse the spinach leaves under cold water and drain the chickpeas thoroughly.
- In a large skillet, warm up the olive oil over medium heat. Add the sliced red onion and sauté for about 2-3 minutes until it becomes translucent and fragrant.
- Toss in the diced zucchini and bell peppers to the skillet. Cook these for an additional 4-5 minutes until they turn tender. Finally, add the halved cherry tomatoes and spinach leaves, cooking until the spinach wilts down.
- In a blender, combine the soaked cashews, fresh basil leaves, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth, adding a little water if needed to achieve your desired consistency.
- Gently fold the cooked pasta and chickpeas into the skillet with the sautéed vegetables. Pour in the basil cashew cream and stir carefully until everything is well combined and heated through.
- Give your pasta a quick taste and adjust the seasoning with salt and pepper as needed, ensuring every bite is bursting with flavor!
- Once ready, remove from heat and serve immediately. Garnish generously with fresh basil leaves for that final touch of flavor and freshness.
Notes
- Adjust the water in the cream for desired consistency.
- Use any seasonal vegetables you prefer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Veggie Loaded Vegan Pasta, Vegan Pasta, Healthy Pasta Recipe