An Easy, Ultra-Creamy Vegan Pasta Recipe Perfect for Weeknights
This pasta was inspired by the most perfect feel-good 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.
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!
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.
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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!
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!
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.
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.
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!
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.
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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Veggie-Loaded Vegan Pasta with Lemon Basil Cashew Cream
- 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
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 healthy pasta recipe – totally dairy-free, vegan and filled with veggies!
Ingredients
- 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
- 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!)
- 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.
- 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.
- 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!
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.
Love it! Highly recommend!
So glad you enjoyed, Kate!
i am a sucker for a good cashew sauce and oh BOY did this check the boxes! such a good combo of veggies too. i have never used sun-dried tomatoes before–they were an excellent addition to this pasta. what a yummy recipe! 🙂
Yum! I made this for the March PWWB Recipe Challenge, and it will forever be a staple dinner in our home! Love the cream sauce – it is a nice switch up from a regular Alfredo or red sauce, and is so creamy! The broccoli and sun-dried tomatoes go perfectly together flavor-wise. Love this dish!
Thanks Shelley, we are so glad you enjoyed! We love this recipe too, it is such a good one to have in your weeknight recipe arsenal!
This recipe was absolutely delicious!! So so SO good. Will absolutely be making this again!
Thanks so much Morgan! So glad you enjoyed! 🙂
This recipe was a “meant to be find” – a later afternoon discovery on a day with no meal plan and a craving for something delicious. It was so good and easy! My first experience with cashew sauce and it was really good. The lemon adds a nice brightness too. Will definitely be making this again!
We are so glad you enjoyed!! Thank you for sharing & entering our March Recipe Challenge – definitely a favorite of the PWWB team too & yours looked delicious!
YUM!
The recipe is simple to make. It will make it again and again. Thank you
Hi Kelly! Thanks for sharing, we couldn’t agree more – it is definitely a repeat worthy recipe!
do the cashews need to be soaked before adding to the processor??
Hi Steve – If you’re using a high-speed blender, soaking the cashews isn’t necessary. If not, you’ll want to give them at least a 20 minute soak in boiling-hot water so they break down more easily. Drain them & pat them dry before prepping the sauce according to recipe directions. – Jess
This was so so delicious! I haven’t stopped thinking about it. I’m back to make it again! <3
So glad you enjoyed, Karen! & that it has become a repeat meal – thank you for sharing!
Very tasty and easy to make! 😊 I added some vegan italian sausages and that really made it come together!
LOVE that addition, Kalsee! We are SO glad you loved this pasta!
This is the first time I’ve ever commented on a recipe as I tend to be more of an observer than a participant. However, this recipe is too good to stay silent. I’m a lover of cheese and anything creamy so sticking with a vegan diet has been one of sacrifice until now. This recipe is a game changer for my husband and me. There’s no way I would have believed it was dairy free had I not prepared it myself. Fantastic dish!
Dana! Thank you for taking the time to comment & review, it means SO much & we are so glad you & your husband enjoyed! We agree the cashew sauce is magic! ✨
I used this on boiled new potatoes and think I like it even better than on pasta. It really made for a delicious lunch.
Sounds amazing, Beryl! So glad you enjoyed! xx
This is an excellent vegan pasta recipe! I used chickpea pasta and I actually had pesto, so I made the sauce without basil and added a dollop of pesto- delicious! My fresh basil always goes bad so quickly so I don’t love buying it from the grocery, so that was a great sub. Also added some red pepper flakes to the sauce. I will definitely make this again soon! Thank you for the recipe!
Hey Morgan! We are so glad that you enjoyed this pasta & were able to use what you had on hand – it sounds like it turned out delicious! Thanks so much for sharing!
I loved this recipe. However I could not give it 5 stars because I don’t know how it would of tasted had I made it exactly to the recipe. I had no sun-dried tomatoS or arugula so I substituted with sun-dried tomato paste and I used kale instead of arugula. My pasta was gluten free. However I will make it again. You would swear it was made with cream. Very good regardless. Yummy 😋
So glad you enjoyed, Dawn. That’s exactly what I would have done with those ingredients on hand, too. Hope you try again! xx
Absolutely amazing!
Thank you, Kristin!! We totally agree! 🙌 💜
This is the best pasta I’ve ever had and I’m not even vegan. The sauce and ingredients are perfect!
Hey Jose! Thanks so much for sharing your thoughts – we are SO glad you enjoyed!!
Delicious! Will definitely make again. Thank you!!
So so glad to hear that you enjoyed, Erica!
YUM! This was such a delicious dinner for us tonight. I was slightly skeptical about the sundried tomatoes and arugula because those aren’t my favorite things, but the combination of all of these flavors was superb. Will be making this often. Thank you!
Amber, thanks so much for making & we are so glad to hear that this recipe will be added to your weeknight rotation!!
Very very tasty recipe! My husband -who is not vegan- couldn’t say enough good about it. I love the sauce and the way it compliments the sundried tomatoes. I did make one change, substituted spinach for the arugula. I will definitely make this one again!
Hi Pamela! The sauce definitely makes the dish! So glad you enjoyed!
Delicious
Great recipe, I eyeballed everything and it turned out great, added a lil pasta water to the sauce. Thanks so much !! :):)
Lindsey, we are SO glad you enjoyed! It is definitely a favorite!! Adding a little pasta water is always a good idea to help create one cohesive dish! 🙂
Hi! Nice to meet a fellow Twin Cities food blogger…I’m in Stillwater! I love that you’re including vegan recipes on your site and this recipe looks fabulous. I can’t wait to try it!
Hi Maggie! It’s so nice to meet another TC blogger – thanks for checking out PWWB & we hope you’ll try some recipes soon! 😁
I am making this recipe as I type this and the sauce is not creamy, more watery!
Help!
Hi Dana! Most of the time, cashew based sauces will naturally thicken as they sit for a bit. However, if you’d like you can always add more cashews to reach a desired texture or consistency. 🙂
This was amazing! The only change I made was out of necessity- I had raw cashews, so soaked them and then blended. It was a hit. Thank you!
Martie, so happy to hear that you enjoyed! =)
This recipe was SO good, but I am living alone and cooking for 1. I will probably eat 1 or two more times, but can the sauce be frozen for later use if I want it in a few weeks?
Hi Karyna, we’ve never tested freezing & reheating leftovers for this recipe but know that other readers have been able to do so! The texture of the sauce may change a bit after being frozen & could require you to wake it up a bit with some fresh additional sauce. If you do give it try, please let us know what ends up working best for you!
Delicious recipe!
So glad you enjoyed it, Erika!! xx
Thanks for sharing, so delicious! I subbed in gluten-free rice pasta, which worked great. I accidentally bought the wrong sun-dried tomatoes (with oil, oops) but I patted them down and the finished product didn’t turn out too noticeably oily. Excited to check out the other recipes on this site 🙂
This was pretty good. It was a little bland by the book, so I added another handful of basil to the sauce, another lemon’s worth of juice, about 1.5 Tbs of nutritional yeast, and chili flakes. Much better, and would definitely make it again.
Hey Rachel! So glad you were able to adjust to suit your tastes – I always encourage readers to do just that!
Thanks for your comment…I also added chili pepper flakes, more lemon juice, and nutritional yeast. I found the raw garlic to be overpowering, however…I would probably saute the garlic with the veggies if I made this again.
Absolutely amazing!
Awesome – I’m so glad you enjoyed!!! Thanks for leaving a comment!
My family and I, recently started eating like vegans lol, because we wanna get healthy (we were big meat eaters) and I must say, this was a HUGE hit around the dinner table last night! Thanks for such a yummy, tasty, vegan dish 😊
I am SO glad you & your family enjoyed this pasta!!! It’s one of my favorites too. These roasted veggie tacos are really popular here on PWWB – highly recommend adding it to your list of vegan recipes to try out! =)
My 2 teenage veggies liked this! And so did the adults. Thank you! Does this freeze well?
I’m so glad the whole family loved the pasta, Christie! I don’t have a ton of experience freezing this recipe; sometimes cashew sauces break in the freezer & since everything is already tossed together, I’m thinking it might not be the best candidate for freezing. If you do, I’d suggest reheating it on the stovetop, using a little water or your favorite plant-based milk (or milk/cream if dairy isn’t a concern to you) to help coax the sauce back together nicely. Let me know if you end up trying!
Do I really need to make this sauce a week in advance?
Nope! If you’d like to meal prep, the sauce can be stored in the fridge for up to 1 week, but you can absolutely use it right away.
Yum Yum! My husband LOVED it and so did I!! The aroma is so inviting that who can wait for dinner? (I prepared it early in the day) I’m so proud when I can cook him something delicious that is vegan or vegetarian. This recipe is a keeper!! Please continue to post vegan and vegetarian recipes, thank you much!!
YES!!! I’m so glad that both you and your husband loved this pasta!!! Totally makes my day. Plenty more plant-based goodness coming for you in January, so do stay tuned!
This is Tasty AF. The sauce is amazing. WE added chicken to bulk it up for the family. I had it with no meat thought and never missed it.
I made this tonight with a few tweaks based on what was available to me and holy moly, that sauce is TASTY AF. (For anyone else who doesn’t have a high speed blender: subbing about 120g/half a cup of prepared cashew butter worked great for me.) Thanks so much for sharing, this is being added to my regular rotation! x
ah, what a great tip – thank you so much for sharing! i’m SO glad you loved it – it’s one of my faves too. enjoy! xx
I’m usually not into pesto but THIS sauce right here is the best Pesto I ever tried!!!!
My boyfriend also loved it even tho it was vegan 😂😂Next time, I’m making more Sauce 😅Greetings from Germany 😇
Hahaha, I’m so glad you & your boyfriend both loved this one! The sauce will keep in an airtight container in the fridge for up to 1 week if you want to make a big batch next time =) xx
Do you soak the cashews before hand? Or just out them in hard?
hey Marina! I don’t soak my cashews; I’ve found that as long as I use a high-speed blender (Vitamix, Nutribullet, etc.), it’s not necessary. If you want to play it safe, soak them overnight, or soak in boiling hot water for 10-15 minutes before blending.
Is the broccoli cooked before putting in pan? It doesn’t say cooked but I assume it would need to be. Can you confirm?
hey kari! you quickly cook up the broccoli in the pasta water as the pasta finishes cooking – one of my favorite weeknight pasta hacks! Check Step 1 of the Recipe Directions for the full run down!
I’ve got to make this creamy green cashew sauce!
you will LOVE it, jo! it’s so good!
So good! Thanks for sharing nom nom it was so creamy and amazing
I’m so glad you loved it as much as we do, Belinda! Thanks for sharing! xx