Fireside Vegan Pasta Dish

The first snowfall had just started when my roommate burst through the door with armfuls of vegetables from the farmers market. We ended up throwing everything in the oven while the cashews soaked, and somehow what emerged from our tiny kitchen became the most requested dish at every gathering since.

Last winter during a power outage, I made this by candlelight with whatever vegetables were left in the crisper drawer. My neighbors came over with flashlights and wine, and we ate straight from the pot while discussing how roasted vegetables taste infinitely better when the house is cold and dark.

Ingredients

• Pasta: Rigatoni or penne works beautifully here because the ridges catch the creamy sauce. Always check your pasta label to ensure it is certified vegan.
• Zucchini: Slicing rather than dicing gives you tender ribbons that hold their shape during roasting.
• Red bell pepper: The sweetness intensifies in the oven, creating little bursts of flavor throughout the dish.
• Red onion: Thinly sliced becomes almost caramelized when roasted, adding depth to every bite.
• Cherry tomatoes: They blister and burst in the high heat, releasing their juices into the other vegetables.
• Olive oil: Do not skimp here as it helps the vegetables roast evenly and develop those gorgeous golden edges.
• Dried oregano and thyme: These Mediterranean classics bridge the gap between the vegetables and the Italian inspired sauce.
• Raw cashews: Soaking them for at least two hours is non negotiable for achieving that velvety smooth texture.
• Plant milk: Unsweetened varieties work best so the sauce remains savory rather than dessert like.
• Nutritional yeast: This is what gives the sauce its subtle cheesy flavor and golden color.
• Garlic: One clove might seem modest but raw garlic packs quite a punch when blended.
• Lemon juice: Just enough to brighten the sauce and cut through the richness of the cashews.
• Fresh basil: Torn rather than chopped releases more of those aromatic oils right before serving.

Instructions

Preheat and prep:

Crank your oven to 220°C and line a large baking tray with parchment paper for easier cleanup later.

Roast the vegetables:

Toss all the vegetables with olive oil, oregano, thyme, salt, and pepper until evenly coated. Spread them in a single layer on the baking tray.

Get roasting:

Slide the tray into the oven and let the vegetables cook for 20 to 25 minutes. Give them a stir halfway through so everything roasts evenly.

Cook the pasta:

While the vegetables roast, boil a large pot of salted water and cook the pasta according to the package directions. Before draining, reserve about 120 ml of the starchy pasta water.

Blend the sauce:

Combine the soaked cashews, plant milk, nutritional yeast, garlic, lemon juice, and salt in a blender. Run it until the mixture is completely smooth and creamy, scraping down the sides as needed.

Bring it all together:

Return the drained pasta to its pot. Add the roasted vegetables and pour the cashew sauce over everything. Gently toss over low heat, adding the reserved pasta water if the sauce seems too thick.

Finish and serve:

Divide among bowls and scatter torn fresh basil and cracked black pepper over the top. Serve immediately while the vegetables are still warm and slightly caramelized.

Save

This dish has become my go to when friends need comforting. Something about the combination of roasted vegetables and creamy sauce makes people slow down and linger at the table longer than usual.

Make It Your Own

I have discovered that swapping half the cashews for sunflower seeds creates a nuttier, slightly earthier flavor while still maintaining that luxurious texture. The color becomes a bit more golden too.

Perfect Pairings

A crisp sauvignon blanc cuts through the richness beautifully. For something non alcoholic, sparkling water with a squeeze of lemon refreshes the palate between bites.

Storage and Reheating

The pasta keeps well in the refrigerator for up to three days, though the sauce will thicken considerably when cold. I actually prefer the leftovers the next day when the flavors have had more time to meld together.

• Reheat gently with a splash of water or plant milk to loosen the sauce
• The roasted vegetables can be roasted in bulk and frozen for future meals
• Extra sauce can be stored separately and used as a dip for raw vegetables

Save

There is something profoundly satisfying about a bowl of pasta that feels both indulgent and nourishing. This is the kind of meal that makes vegan eating feel like a privilege rather than a compromise.

Recipe FAQs

→ Can I use gluten-free pasta in this dish?

Yes, substituting regular pasta with gluten-free varieties works well without compromising flavor or texture.

→ How do I make the cashew sauce creamy?

Soak raw cashews for at least 2 hours, then blend thoroughly with plant milk, nutritional yeast, garlic, lemon juice, and salt until smooth and creamy.

→ Which vegetables are best for roasting in this dish?

Zucchini, red bell pepper, red onion, and cherry tomatoes are ideal as they roast to tender, caramelized perfection with herbs and olive oil.

→ Can I add a spicy element?

Yes, adding a pinch of chili flakes during roasting or in the sauce adds a nice, subtle heat.

→ What is a good substitute for cashews in the sauce?

Sunflower seeds can replace cashews for a nut-free alternative while still offering a creamy texture.

→ How do I achieve the best texture when warming the combined ingredients?

Gently toss pasta, roasted veggies, and sauce over low heat, adding reserved pasta water gradually to reach a silky consistency.