Lemony Basil Creamy Vegan Pasta with Broccoli & Sun-dried Tomatoes

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Creamy Vegan Pasta made in 25 minutes or less!!! Perfectly al dente vegan pasta tossed with sautéed bell pepper, broccoli, sun-dried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. The easiest healthy pasta recipe - it's totally dairy-free, vegan & filled with veggies!
creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

Guys, we did it! The end of dreary march is in sight, & we’ve made it through one whole month of plant-based recipes! It’s been creamy & dreamy, totally craveable, & even slightly unexpected. & I couldn’t have loved it more.

I’ve truly been so obsessed with how well every one of the plant-based march recipes have turned out (I mean, even Chris has loved them, ha!). & You guys have been so on board with trying out vegetarian & vegan cooking for your own families. It’s been so fun to watch & be a part of!

We’re wrapping up plant-based march today with what actually ended up being my favorite recipe of the entire month…lemony basil creamy vegan pasta with broccoli & sun-dried tomatoes.

Lemony basil creamy vegan pasta with broccoli & sun-dried tomatoes

oh my gosh.

oh my gosh, oh my gosh, oh my gosh.

i am FLIPPING OUT over this lemony basil creamy vegan pasta. it’s pretty much perfect, in so many ways:

  • totally creamy, but totally vegan (say whaaat?!)
  • completely healthy (it’s basically a skillet full of veggies!)
  • full of springtime vibes (comforting, but so super fresh)
  • so freakin’ easy to throw together
  • 100% weeknight friendly (made start-to-finish in less than 25 minutes!)

i wasn’t planning on sharing a pasta recipe in the plant-based march line-up…until this lemony basil creamy vegan pasta kinda just happened one night. & let me tell you: it’s the best coincidence my kitchen in a long time. too good not to share!

the backstory: i randomly got the most intense cravings for one of my favorite pasta dishes at the italian restaurant where i used to work. this pasta dish is my idea of the perfect springtime pasta, made with onions, sun-dried tomatoes, & tons of broccoli. the best part, though, is it’s all tossed in the most insanely velvety pesto cream sauce.

equal parts comforting & fresh…& it’s seriously to.die.for.

the only problem? when the craving struck i had no pesto & no heavy cream on hand, & it was one of those nights when i’d do pretty much anything not to have to leave the house. (ahem, the bachelor was going to be on in like 30 minutes. priorities!?)

turning to my fridge & pantry, i grabbed some ingredients i thought might work to satisfy my craving:

  • some broccoli florets to beef up the pasta.
  • a few handfuls of leftover arugula to add an addictively peppery bite.
  • sun-dried tomatoes for extra richness.
  • & some basil & cashews to (*fingers crossed*) make an easy basil cream sauce without using any dairy.

what happened next was nothing short of magical.

everything came together so effortlessly & quickly that the longest part of making this vegan pasta dinner was waiting for the pasta to boil! the creamy vegan pasta sauce worked perfectly. (…like, so perfectly i may never make a cream sauce with dairy ever again, haha!) & the flavors hit all of the notes i wanted them to: bright & fresh, but still super cozy & comforting.

& the best part?

totally vegan, but still totally creamy. totally healthy, but still totally satisfying. & totally weeknight-friendly.

(& the second best part? i plated up my dinner & plopped onto the sofa right in time to catch the bachelor. boom shakalaka.)

easy vegan creamy pasta sauce (…made with cashews!)creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

if you’ve been reading pwwb for awhile, you know i can’t resist a good creamy cashew situation (exhibit a: smoky chipotle cashew queso. exhibit b: creamy chipotle lime cashew crema.).

i was pretty hopeful that i could also use cashews to make a creamy vegan pasta sauce, & it totally works! the lemony basil creamy vegan pasta sauce kind of stole the show in this pasta recipe! it’s seriously good, & you can throw it together in less than 5 minutes.

to make this creamy vegan pasta sauce, you need:

  • cashews
  • garlic
  • lemon
  • fresh basil
  • water
  • & a pinch kosher salt  

simply add all of the ingredients to a high-speed blender & let it blend for a good 1-2 minutes until the mixture is perfectly thick & creamy. voila! creamy vegan pasta sauce, easy as can be.

on a side note: i usually recommend a food processor for tasks like this, but i really prefer using a blender for cashew sauces. the blade in a food processor isn’t really suited for breaking down cashews into the creamy, dreamy texture we’re looking for here – you’ll inevitably end up with some chunky bits of cashew. no bueno. promise, a good high-speed blender will be your bff for making creamy vegan pasta sauce. this is the blender i have & love.

an easy vegan pasta recipe perfect for weeknight cooking!creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

my absolute favorite, favorite, favorite thing about this lemony basil creamy vegan pasta recipe is how easy it is to throw together, especially on a weeknight. the whole dish comes together in less than 25 minutes – truly, the longest part of this recipe is waiting for the water to boil!

to make this lemony basil creamy vegan pasta any night of the week, you’ll need to:

  • boil your pasta & broccoli.
  • quickly chop & sauté some veggies.
  • make the lemony basil creamy pasta sauce.
  • toss it all together!

if you’re the kind of person who likes meal prepping, you can totally chop up your veggies (the broccoli, onion, & bell pepper) & make the lemony basil creamy vegan pasta sauce in advance. store everything separately in the refrigerator for up to 1 week. at dinnertime all you have to do is boil the pasta & toss it all together – it couldn’t be easier!

My meat-loving husband’s honest review of this lemony basil creamy vegan pasta recipecreamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

my unexpectedly favorite part of creating all the recipes for plant-based march is hearing what my husband chris has to say about them. he’s a total meat-lover, so i know i’m on to something when i can create a vegetarian or vegan recipe that he really enjoys.

since plant-based eating may be a new venture for some of your families, i thought it would be really fun to ask chris to write down his honest thoughts about this month’s recipes.

creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

for full transparency, i gave him a really hard time about not being obsessed with this recipe, only because i’m so in love with it! it honestly was my favorite recipe of the month! 

here’s what he had to say about this lemony basil creamy vegan pasta:

jess is mad at me because she doesn’t think i like this recipe as much as i should.

it’s literally in my top 5 recipes she’s ever developed!

it’s an incredibly flavorful and filling pasta dish that doesn’t weigh you down but still doesn’t leave you missing protein.

creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

TOP 5!! she’s created so much delicious food in the last 2+ years and this is in the TOP 5 of everything!!!

…i mean, i guess that’s not bad though, huh?!

if you love this lemony basil creamy vegan pasta recipe, here are a few other easy vegan recipes you have to try!

be sure to follow along with me on instagram, facebook, & pinterest for more easy, modern recipes & fun!

thank you so much for reading & supporting plays well with butter. this post includes affiliate links for products i truly love & use on the reg in my own home. all opinions are always my own! should you make a purchase using one of these links, pwwb with earn a small commission at no extra cost to you, which helps me continue to bring you great original content.  

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creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes

lemony basil creamy vegan pasta with broccoli & sundried tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 51 reviews
  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: pasta, vegan recipes
  • Method: stovetop
  • Cuisine: Italian, vegan

Description

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


Ingredients

Scale
  • 8 ounces whole wheat pasta (see Recipe Notes)
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 ounces sun-dried tomatoes, sliced (see Recipe Notes)
  • 4 ounces arugula (a few handfuls)
  • Kosher salt and ground black pepper

lemon basil cashew cream sauce:

  • 1 cup roasted, unsalted cashews
  • 3 cloves garlic
  • ½ lemon, juiced
  • 1 cup packed fresh basil
  • 1 cup water
  • ½ teaspoon Kosher salt

Instructions

  1. Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
  3. Cook the veggies: Add the olive oil to a large skillet over medium heat. Once hot, add in the onion and bell pepper. Season with 1 teaspoon Kosher salt and ½ teaspoon ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes. Once softened, add the sun-dried tomatoes and arugula to the skillet. Cook, stirring occasionally, until the sun-dried tomatoes soften and the arugula wilts slightly, 1-2 minutes.
  4. Finish the creamy vegan pasta: Once the veggies are ready, add the drained pasta & broccoli to the skillet. Pour the lemon basil cashew cream sauce over top. Toss to combine, adding a little of the reserved starchy pasta water as you go to reach your desired consistency. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired. Serve immediately. Enjoy!

Notes

  • Pasta: Obviously, to make this pasta vegan, use your favorite vegan pasta. I love DeLallo’s whole wheat pastas – they’re totally vegan-friendly. While I prefer a textured short noodle for this lemony basil creamy vegan pasta recipe (it clings to the sauce really nicely – pictured here is rigatoni), you can use whatever shape you like best.
  • Sun-dried tomatoes: I find 3 ounce bags of sliced sun-dried tomatoes at Trader Joe’s & they work really well for this recipe. You’ll want to make sure to use dried sun-dried tomatoes for this recipe, not the kind that comes packed in oil, to ensure your creamy vegan pasta doesn’t get super oily.

Don’t forget to pin this Lemony Basil Creamy Vegan Pasta recipe for later!!! creamy vegan pasta made in 25 minutes or less!!! perfectly al dente vegan pasta tossed with sauteed bell pepper, broccoli, sundried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews. the easiest healthy pasta recipe - totally dairy-free, vegan & filled with veggies! #creamyveganpasta #easycreamyveganpastasauce #veganrecipes #vegandinner #easyveganrecipes #healthyveganrecipes #plantbased #veganpasta #dairyfree #dairyfreerecipes 

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 2.29.24
    Josephine said:

    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.






    • 2.29.24
      Emma @ Plays Well With Butter said:

      Hi Josephine, so glad to hear that you loved this pasta as much as we do! Pasta Wednesdays sound like an amazing tradition! 🙂

  2. 2.17.24
    Amanda said:

    Woa!!! This is fabulous! I was pleased my Ninja Fit blender (only 16oz) had plenty of room for the pesto. Much easier than I thought and very good.
    Like other users I also used baby spinach and sundried tomatoes in oil. I definitely needed the whole cup of pasta water, don’t forget to reserve it!






    • 2.19.24
      Emma @ Plays Well With Butter said:

      Hi Amanda, so happy to hear this pasta turned out great for you! Thank you for your review! 🙂

  3. 1.7.24
    Sally Franz said:

    Fast, fun, yummy.






    • 1.8.24
      Emma @ Plays Well With Butter said:

      Our favorite kind of recipe! 🙂

  4. 11.16.23
    Christine said:

    Followed recipe. I accidentally used raw cashews instead of roasted. I’ve never cooked vegan before and it was absolutely delicious. I will be saving this recipe.






    • 11.17.23
      Erin @ Plays Well With Butter said:

      No worries, raw cashews should work great in the sauce as well! We’re so glad you loved the pasta, Christine!

  5. 9.16.23
    Natalie said:

    This was delicious! I love how easily this recipe comes together and how nutritious it is. Definitely plan to make again. Thank you for the recipe!






    • 9.18.23
      Emma @ Plays Well With Butter said:

      We’re so glad to hear you loved it, Natalie! Thank you for your review!

  6. 7.4.23
    Bobbi Hemmen said:

    I’m making this today with spinach, do you think that will be ok? Also I plan to pat the oil off of the sun dried tomatoes since I couldn’t find dried. Do you think it will be good cold?

    • 7.5.23
      Emma @ Plays Well With Butter said:

      Hi Bobbi, you can definitely sub spinach for arugula, you just won’t get the peppery flavors that the arugula adds. It’ll still taste great!! We love this pasta cold and hot! Make sure to let us know what you think!

  7. 7.4.23
    Aisha said:

    This was so delicious! The roasted cashews made the sauce super creamy and also added a really unique, subtle toasty flavour, which complemented really well with all the other components! I added a bit of extra basil as well as parsley to the sauce and also added an extra clove of garlic and more lemon juice as well. I subbed spinach for arugula and used protein pasta, as that’s what I had on hand. Highly recommend this recipe!






    • 7.5.23
      Emma @ Plays Well With Butter said:

      We love how versatile this recipe is – so glad you were able to make it work for you with what you had on hand! Thanks so much for your review, Aisha!

  8. 4.4.23
    Rachael Robinson said:

    Making this now, could I replace the arugula with collard greens? Or would that ruin the flavor of the whole dish?

    • 4.5.23
      Emma @ Plays Well With Butter said:

      Hi Rachael! You could definitely replace the arugula with collard greens, you’d just miss out on that peppery flavor from the arugula. Make sure to let us know how it turns out if you try it!! 🙂

      • 2.4.24
        Rachael Robinson said:

        Sorry for the extremely late reply, but this dish was da bomb dot com! I’ve made it twice, and about to make it again in the near future after remembering how great it tasted. Thanks again, collard greens absolutely worked fine in this dish!

        • 2.5.24
          Emma @ Plays Well With Butter said:

          So glad to hear it still turned out great for you, Rachael! 🙂

  9. 3.3.23
    geraldine said:

    i just made the sauce in my vitamix… it is smooth, smells wonderful but it is soooo green, nothing like the picture of your pasta… just wondering if you doctored the picture to make it more appealing?

    • 3.4.23
      Erin @ Plays Well With Butter said:

      Hey Geraldine! If you watch the included video you can see how green the sauce typically gets (although there could definitely be some variation!) – once it gets mixed up with all of the veggies & pasta the pasta itself definitely doesn’t look as green as a whole. Hope that helps & glad you enjoyed!

  10. 2.20.23
    Brenda said:

    I cannot find fresh basil for the recipe, can I use something else

    • 2.20.23
      Erin @ Plays Well With Butter said:

      Hi Brenda! Thanks for reaching out – while we haven’t tested it you could try swapping the basil for your favorite pesto (or vegan pesto). Since pesto is an oil-based sauce you’ll want to add only a table spoon at a time to help ensure the sauce blends to a desired consistency & doesn’t seem too oily. If the pesto contains garlic you may want to pair back on the garlic as well. Please let us know if you give it a try!

  11. 1.14.23
    Chris said:

    A question please. This is the first time of me making this pasta, can I use Almonds instead of cashews??
    Thank you

    • 1.15.23
      Erin @ Plays Well With Butter said:

      Hi Chris! We’ve never tested it but you could try almonds (you might want to soak these overnight), or walnuts or pine nuts. Just know the flavors may change a bit & we’d still recommend using a high-powered blender to blend up the sauce. If you give it a try, please let us know!

  12. 10.23.22
    Alicia said:

    Hi 😊 do you think I could use spinach instead of arugula?

    • 10.23.22
      Erin @ Plays Well With Butter said:

      Hi Alicia! Totally, spinach would be a great swap! We just like arugula as it adds a bit of peppery flavor 🙂

      • 10.23.22
        Alicia said:

        I used the arugula. It was delicious! 😋






        • 10.24.22
          Erin @ Plays Well With Butter said:

          Thanks so much for the follow up & review – we’re SO glad you enjoyed!! 🙂

  13. 6.20.22
    John Abrahante said:

    How is pasta vegan if it’s made with eggs?

    • 6.20.22
      Erin @ Plays Well With Butter said:

      Hi John! Our favorite type of dried pasta from DeLallo foods is all naturally vegan. It’s only ingredients are Durum Wheat Semolina flour & water & it’s made in an egg free facility. Many dried pastas that are made using traditional Italian methods won’t need egg – just be sure to check the ingredients list when you purchase your dried pasta at the grocery store & you’ll be good to go!

  14. 4.25.22
    Deme said:

    Omg, this is delicious! I just made it an hour ago and love it! So flavorful and satisfying! Your instructions are on point too! Thank you!






    • 4.26.22
      Erin @ Plays Well With Butter said:

      Hi Deme! Thanks so much, thrilled to hear that you love it as much as we do!

  15. 3.24.22
    Holly Taylor said:

    Yummy






    • 3.24.22
      Erin @ Plays Well With Butter said:

      Thanks so much Holly – we couldn’t agree more!!

  16. 2.10.22
    Nathan Ortiz said:

    Is there an alternative to the cashews? My wife is allergic to only cashews and pistachios.

    • 9.28.22
      Michelle Pappas said:

      Pine nuts

      • 10.6.22
        Erin @ Plays Well With Butter said:

        While we’ve never tested it, you could try pine nuts, almonds (you might want to soak these overnight), or walnuts. Just know the flavors may change a bit & we’d still recommend using a high-powered blender to blend up the sauce. If you give it a try, please let us know!

  17. 12.30.21
    Maureen Raynor said:

    I made this recipe for dinner tonight. It was delicious — a big hit with my family.






    • 1.17.22
      Erin @ Plays Well With Butter said:

      Thank you for sharing, Maureen! So glad you & your family loved it!

  18. 12.9.21
    Jordan Smith said:

    Can I use salted cashews for this? Or maybe soak them in water first? Or do I need to go buy unsalted

    • 3.2.22

      Hi Jordan – I’d advise against using salted cashews, as they’re salted for snacking & not necessarily cooking. My concern is that it’ll create a pasta sauce that’s far too salty. Hope this helps!

  19. 11.16.21
    Ariella said:

    Daaaaaaamn girl. Perfection. Thank you!!






  20. 10.24.21
    Michelle said:

    This is absolutely delicious!! The flavors are amazing. Will be making again!!






    • 12.30.21
      Erin @ Plays Well With Butter said:

      Hi Michelle! Thank you so much for sharing – we’re so glad you loved the flavors!

  21. 9.23.21
    Sarah said:

    I made this just as described. So amazing. There is a lot going on in this so beware- but it works. Not to add any more to this but one final thing that would really add to this would be a sprinkling of pine nuts on top to add a bit of crunch. That is literally the only thing it needs. Very easy too. Thank you






    • 12.30.21
      Erin @ Plays Well With Butter said:

      Hi Sarah! Toasted pine nuts on top would be awesome – if you give it a try let us know what you think! So glad you enjoy the recipe, thank you so much for your comment!

  22. 8.28.21
    Mallory said:

    This is absolutely delicious.
    What is the nutritional info per serving?






    • 5.7.22
      Stanley said:

      Looks great!!! will try it this week.
      Nutritional information please

      • 5.10.22
        Erin @ Plays Well With Butter said:

        Hi Stanley! We’ve added the estimated Nutrition Facts label to the end of the recipe card – please let us know if you have any questions & hope you enjoy! 🙂

  23. 8.27.21
    Nathan H. said:

    I am a 25 year old dude who needed a quick meal to make because it was my turn to cook the family dinner.

    This recipe was awesome. My tum tum is very happy now.

    Thank you for sharing this.






    • 12.29.21
      Erin @ Plays Well With Butter said:

      Haha, thank you for sharing Nathan! Your tum tum is very welcome!

  24. 8.17.21
    Tish said:

    I made this tonight and even my picky vegan daughter loved it. I juiced a whole lemon and added a cup of parsley to the sauce because I needed to use it up. Really good!!






    • 12.27.21
      Erin @ Plays Well With Butter said:

      Hi Tish! Yay – we’re so glad it was a hit! Thank you for sharing!! 💜

  25. 7.6.21
    Claudia said:

    Wow wow wow, this was heavenly

    • 7.10.21

      Yayyyyy, so, so glad you enjoyed Claudia! I love this one, too! xx

  26. 6.30.21
    Madison said:

    This recipe is quick, delicious, and healthy! I loved all the veggies in there and my whole family enjoyed it. Thank you so much for the wonderful recipe I will definitely be making it over and over again!

    • 7.2.21
      Erin @ Plays Well With Butter said:

      Hi Madison! So glad to hear that you enjoyed – we love all the veggies packed into this one too, it makes it so hearty!

  27. 6.17.21
    Jessica Gregory said:

    I’m planning on making this pasta dish as a vegan option at my wedding. Can you tell me if I can freeze, and bake like a frozen lasagna? Does the sauce break? Please and thank you!

    • 6.20.21
      Erin @ Plays Well With Butter said:

      Hi Jessica! First off, congratulations – how exciting & thanks for thinking of including this PWWB recipe as the vegan option for your big day! In full transparency, we haven’t tested freezing & cooking from frozen or freezing & thawing this recipe but know that other readers have had success. Please know, the texture of the sauce may change during the process & could require you to have to kind of bring it back to life with some fresh additional sauce upon thawing/ baking after frozen. If you want to prep ahead of time & freeze, we’d recommend doing a trial run & letting us know how it goes!

      • 7.7.21
        Jessica Gregory said:

        Thanks for the suggestion. I’ve decided to make it the day before, store overnight in my disposable buffet dishes, and reheating the day of. And I’m making extra sauce to add to it. I’ll let you know how it goes!

  28. 6.10.21
    L McQueen said:

    This is delicious. We loved the sauce. I add shrimp or chicken to this and it’s just as delicious.






    • 6.12.21
      Erin @ Plays Well With Butter said:

      So glad you loved it & yes you can totally add more protein if you’d like! Thank you so much for your comment, it means so much!

  29. 5.27.21
    Jessica said:

    This looks really good but I’m allergic to tree nuts. Do you think tofu would be a good replacement?