Solstice Vegan Pasta

The longest day of the year always makes me want something that tastes like pure sunshine on a plate. I first threw this together during a summer solstice dinner party when my garden was practically exploding with zucchini and tomatoes. Everyone kept asking what made the sauce so impossibly creamy, and I loved watching their faces when I said cashews.

Last July, my neighbor Sarah dropped by unexpectedly with a bottle of Sauvignon Blanc just as I was pulling this pasta off the stove. We ended up eating on the back porch steps as fireflies started blinking in the garden, and she confessed she'd been skeptical about vegan pasta until that exact bite.

Ingredients

• Pasta: I love whole wheat for its nutty backbone, but any pasta works here—the sauce is generous enough to make even humble noodles shine
• Raw cashews: Soaking them is nonnegotiable for that silky smooth texture, and 20 minutes in hot water transforms them completely
• Nutritional yeast: This is what gives the sauce its savory depth, almost like a whisper of aged cheese without any dairy at all
• Zucchini: Slice them into half moons so they hold their shape in the skillet and become tender without turning mushy
• Red bell pepper: The sweetness here balances all the other vegetables and adds gorgeous color to every bowl
• Cherry tomatoes: They burst slightly in the heat, releasing little pockets of bright juice that meld into the sauce
• Fresh peas: Frozen work beautifully here, but fresh ones make it feel like a genuine celebration if you can find them
• Red onion: Thinly sliced, it mellows into sweetness rather than staying sharp and overpowering
• Fresh herbs: Dont skip the lemon zest at the end—it brightens everything like sunshine hitting the garden

Instructions

Cook the pasta to perfect al dente:

Salt your water generously and cook the noodles until they still have a little bite, then reserve that precious half cup of starchy pasta water before draining—this liquid gold makes the sauce cling to every strand

Blend the cashew cream:

Drain those soaked cashews thoroughly and whirl everything in your blender until its impossibly smooth, scraping down the sides once to catch any stubborn bits

Sauté the vegetables:

Heat the olive oil until it shimmers and start with the onion, letting it soften for just 2 minutes before adding the zucchini and bell pepper to cook until theyre beginning to yield

Add the quick cooking vegetables:

Toss in those halved cherry tomatoes and peas, letting them cook just long enough to become tender but still hold their shape

Save

This pasta has become my go to for summer birthdays, especially after my sister requested it for her July celebration three years in a row. Something about all those colors on the table makes people feel celebrated before they even take a bite.

Making It Your Own

Vegetables are just suggestions, not rules. Ive added roasted corn from the farmers market, delicate green beans, or even handfuls of fresh spinach at the very end. The cashew cream plays beautifully with almost anything your garden produces.

The Protein Question

While this is satisfying as is, I sometimes add crispy tofu cubes or warm chickpeas when I need something more substantial. Sauté them alongside the vegetables so they pick up all those golden flavors from the pan.

Leftovers Love

This pasta holds up beautifully for lunch the next day, though the sauce thickens in the refrigerator. A splash of water and a gentle reheat brings it back to life, and the flavors have had time to become even friendlier overnight.

• Store in an airtight container for up to three days
• The cashew cream actually develops more depth overnight
• Bring to room temperature before reheating for the best texture

Save

Every time I make this now, especially as the sun stretches long into the evening, I remember that first solstice dinner and how food has this magical way of making ordinary days feel like genuine celebrations.

Recipe FAQs

→ Can I substitute the whole wheat pasta?

Yes, you can use gluten-free pasta or any variety you prefer, adjusting cooking time accordingly.

→ How do I prepare the cashew cream sauce?

Soak raw cashews in hot water for 20 minutes, then blend with water, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth and creamy.

→ What vegetables work best in this dish?

Fresh zucchini, red bell pepper, cherry tomatoes, peas, and red onion provide a vibrant mix, but seasonal veggies can be substituted.

→ Can I add protein to this dish?

For added protein, consider tossing in sautéed tofu or chickpeas before serving.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve the creamy texture.