An Easy, Ultra-Creamy Vegan Pasta Recipe Perfect for Weeknights

This pasta was inspired by the most perfect springtime pasta dish from the Italian restaurant where I used to work.

It’s made with onions, sun-dried tomatoes, and tons of broccoli, but the highlight of the dish is the most insanely velvety pesto cream sauce.

An angled shot of vegan pasta garnished with lemon zest, basil leaves and a lemon wedge in a shallow, bright blue bowl atop a grey textured surface. this Recipe for Later!
This 25-minute vegan pasta is full of fresh flavor, tons of veggies and so much creaminess – without any dairy!

While most creamy sauces rely on lots of dairy, I tweaked this recipe to use cashews instead!

Blending the nuts with lemon, water and fresh basil makes for the most velvety smooth vegan sauce imaginable. It’s completely plant-based, but still totally creamy and dreamy.

Everything comes together effortlessly in 25 minutes or less –  the longest part is waiting for the pasta to boil! The result is bright, fresh, and veggie-loaded while still being super satisfying and comforting. An instant weeknight favorite!

Looking for more vegan pasta recipes? ⇢ Be sure to try my Vegan Pumpkin Mac and Cheese, Creamy Italian Pasta Salad or Southwest Vegan Pasta Salad!

Featured Review
4.9 from 55 reviews

Made this last night for “pasta Wednesday” and it was absolutely delicious. I couldn’t stop going back for thirds and fourths. Added a little crushed red pepper flakes on top, and folded in some vegan Parmesan. Will definitely be making this one again.

Josephine
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Ingredient Spotlight

Cashews are Perfect for a Creamy Pasta Sauce!

I LOVE using cashews to make a surprisingly creamy vegan pasta sauce! Why? ⇢ As I learned in making my Cashew Crema, these nuts are what create the smooth and creamy consistency that makes the sauce so magical. Cashews have a mild flavor, so they are easy to work with and adapt well to many recipes since they don’t overpower the flavors of the other ingredients. It’s the best way to keep things dairy-free and still get that to-die-for creamy texture.

How to Make Lemony Basil Creamy Vegan Pasta

Once you begin cooking, this plant-based pasta comes together very quickly! I suggest starting by getting all of the chopping, measuring & other prep odds & ends out of the way so cooking is a smooth process.

Place everything within an arm’s reach from the stovetop and get cooking!

An overhead shot of water being poured into the bowl of a food processor containing cashews, basil, garlic, salt and pepper on a white textured surface.
A high-speed blender easily breaks cashews down, no soaking necessary.
A close-up shot of cashew pasta sauce being poured over cooked noodles, broccoli, arugula, and peppers in a white skillet atop a grey textured surface.
Pour the sauce over cooked pasta, broccoli, and sun-dried tomatoes for a delicious vegan dinner in under 25 minutes.
1

Boil the pasta and broccoli. Cook the pasta in a large pot of boiling salted water until al dente. About 2 minutes before the pasta is done, add the broccoli to the pot to quickly blanch it. Before draining the pasta and broccoli, reserve 1 cup of starchy pasta water (it will come in handy for the final step!). Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!

2

Blend the lemon basil cashew cream sauce. Add the cashews, garlic, lemon juice, fresh basil, water, and salt to a high-speed blender. Blend on high for a few minutes, until it forms a smooth and creamy sauce. Let it sit for a few minutes to allow the sauce to naturally thicken while you cook the veggies. Why? ⇢ Using a high-speed blender instead of a food processor means there’s no need to soak the cashews! The high speed quickly breaks down the cashews into that creamy, dreamy texture we’re looking for here. 

3

Sauté the veggies. Heat olive oil in a large skillet on the stovetop over medium heat, then add the sliced onion and bell pepper. Season with salt and pepper and continue to cook for 3-4 minutes, until the veggies are softened. Stir in the sun-dried tomatoes and arugula, cooking for only a minute or two until the arugula wilts a bit.

4

Put it all together! Remove the veggie skillet from heat and add the cooked pasta and broccoli. Pour the cashew sauce on top and toss to combine. If you need to loosen up the sauce, add in a small amount of the reserved pasta water, working in small amounts at a time, until you  get the consistency you desire. Taste, season, and serve! Pro Tip! ⇢ Want to add some heat? Sprinkle a pinch of red pepper flakes into the dish!

A close-up overhead shot of creamy vegan pasta in a white skillet, topped with basil leaves and lemon wedges.
Broccoli cooks alongside the pasta, saving a step and making dinnertime so quick and easy!

Make-Ahead Tips

Save up to 10 minutes at dinnertime by chopping your veggies and making the lemon cashew cream sauce in advance. Store each item separately in the refrigerator for up to 1 week. When you’re ready to cook, all you have to do is boil the pasta and cook the vegetables! Toss it all together and enjoy.

An overhead shot of creamy vegan pasta topped with lemon zest and basil leaves in a shallow, bright blue bowl atop a grey textured surface.
Full of flavor and fresh veggies, this is an all-in-one meal that’s feel-good and so satisfying any night of the week.

I can’t wait for you to try this Lemony Basil Creamy Vegan Pasta! It’s creamy, bright and herbaceous, 100% vegan, and it couldn’t be easier to make – a total weeknight win!

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A close-up overhead shot of creamy vegan pasta in a white skillet, topped with basil leaves and lemon wedges.

Veggie-Loaded Vegan Pasta with Basil Cashew Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 55 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: Pasta Dishes, Vegan Recipes
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegan
Print Recipe

Description

Creamy Vegan Pasta ready in 25 minutes or less! Perfectly al dente vegan pasta tossed with sautéed bell pepper, broccoli, sun-dried tomatoes, and an easy homemade lemony basil creamy vegan pasta sauce made from cashews. The easiest vegan pasta recipe – totally dairy-free, vegan and filled with veggies!

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Ingredients

Scale
  • 8 ounces fusilli or pasta of choice (see Recipe Notes)
  • 1 small head broccoli, cut into bite-sized florets (approx. 8 ounces or 3 cups)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • ⅓ cup finely chopped sun-dried tomatoes (see Recipe Notes)
  • 4 ounces baby arugula
  • kosher salt and ground black pepper to taste

for the lemon basil cashew cream sauce:

  • 1 cup roasted, unsalted cashews
  • 3 cloves garlic
  • ½ lemon, juiced (approx. 2-3 tablespoons)
  • 1 cup packed fresh basil leaves
  • 1 cup water
  • ½ teaspoon kosher salt and ground black pepper to taste

Instructions

  1. Boil the pasta and blanch the broccoli: Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot, blanching them as the pasta finishes cooking. Once the pasta reaches al dente, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of starchy pasta water, & set aside. Drain the pasta and broccoli – but do not rinse – and set aside. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!) An overhead shot of pasta noodles and broccoli boiling in a large white pot upon a grey textured surface.
  2. Prepare the lemon basil cashew cream sauce: Meanwhile, prepare the vegan basil cream sauce. Add all listed ingredients to a high-speed blender. Blend until smooth and creamy, about 1 minute, stopping to scrape down the sides of the blender canister as needed. Set aside, or store in an airtight container in the refrigerator for up to 1 week. An overhead shot of water being poured into the bowl of a food processor containing cashews, basil, garlic, salt and pepper on a white textured surface.
  3. Soften the vegetables: Meanwhile, soften the remaining vegetables. Add the olive oil to a large skillet over medium heat. Once the oil is hot & shimmering, stir in the onion and bell pepper. Season with 1 teaspoon kosher salt and ground black pepper if desired. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes. Once softened, stir in the sun-dried tomatoes and cook until softened slightly, 1-2 minutes longer. Remove from the heat. An overhead shot of chopped onions, bell pepper and sundried tomatoes in a white skillet atop a grey textured surface.
  4. Finish the creamy vegan pasta: Add the drained pasta, blanched broccoli, and arugula to the skillet with the softened vegetables. Pour the lemon basil cashew cream sauce over top. Toss to combine well, adding a little of the reserved starchy pasta water as you go to reach your desired consistency. Taste and season with additional salt or a squeeze of fresh lemon juice, as desired. Serve immediately. Enjoy! An overhead shot of creamy vegan pasta in a white skillet atop a grey textured surface. Dishes of salt, pepper and lemon wedges sit alongside the skillet.

Equipment

Notes

Jess’ Tips and Tricks:

  • Pasta: Feel free to use whatever pasta you like – any short or long pasta works great! I’m particularly fond of the way the creamy cashew sauce gets trapped in the twirly spirals of fusilli – it makes every bite a little more creamy, flavorful, & crave-worthy. Cavatappi, rigatoni, shells, and bucatini are all great choices too.
  • Sun-dried tomatoes: I like using dry sun-dried tomatoes (vs. oil-packed) for this recipe as they help prevent the cashew cream sauce from getting oily. The 3-ounce bags of sliced sun-dried tomatoes at Trader Joe’s work really well for this recipe. If you can only find jarred, oil-packed tomatoes, be sure to drain the oil and pat the tomatoes dry before adding them to the pasta. This recipe uses about ½ of an 8-ounce jar.
  • 15-Minute Meal Prep: Most of the active prep time involved in making this pasta recipe comes from prepping the vegetables and lemon basil cashew cream sauce. Either or both can be done in advance to help reduce the amount of hands-on prep needed at dinnertime. Here’s what you’ll do:
    • Prep the lemon basil cashew cream sauce according to Step 2 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active prep)
    • Prep the veggies: Chop 1 small head broccoli into bite-sized florets, dice 1 medium red bell pepper, and finely dice enough sun-dried tomatoes to yield ⅓ cup. Store in separate airtight containers in the refrigerator for up to 5 days. (10 minutes active prep)

Storage and Reheating:

Leftover creamy vegan pasta will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the lemon basil cashew cream sauce as needed, until warmed through.

Nutrition

  • Serving Size:
  • Calories: 564
  • Sugar: 15.2 g
  • Sodium: 217.3 mg
  • Fat: 25.7 g
  • Saturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 75.4 g
  • Fiber: 12.1 g
  • Protein: 19.3 g
  • Cholesterol: 0 mg
Course: Recipe Length: , Method: Cuisine: , Diet: , , Occasion: , , ,