Solstice Vegan Pasta (Printable)
A colorful pasta dish featuring fresh summer veggies and creamy cashew sauce.
# List of ingredients:
→ Pasta
01 - 12 oz dried whole wheat or gluten-free pasta
→ Cashew Cream Sauce
02 - ¾ cup raw cashews, soaked in hot water for 20 minutes
03 - ¾ cup water
04 - 2 tbsp nutritional yeast
05 - 1 tbsp lemon juice
06 - 1 garlic clove
07 - ½ tsp sea salt
08 - ¼ tsp black pepper
→ Vegetables
09 - 1 small zucchini, sliced into half-moons
10 - 1 red bell pepper, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - ½ cup fresh or frozen peas
13 - 1 small red onion, thinly sliced
14 - 2 tbsp olive oil
→ Fresh Herbs & Garnish
15 - 2 tbsp chopped fresh basil
16 - 1 tbsp chopped fresh parsley
17 - Lemon zest, for garnish
# Steps:
01 - Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
02 - Drain soaked cashews and blend with water, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until slightly softened.
04 - Add zucchini and red bell pepper; cook for 4 minutes until beginning to soften.
05 - Stir in cherry tomatoes and peas; cook for an additional 3 minutes until vegetables are just tender.
06 - Add cooked pasta to the skillet along with the cashew cream. Toss well to coat, adding reserved pasta water as needed to achieve a silky sauce.
07 - Remove from heat, stir in fresh basil and parsley. Adjust seasoning with salt and pepper if needed. Serve immediately, garnished with lemon zest and extra herbs.
# Expert Advice:
01 -
- The cashew cream sauce is velvety rich without any dairy, and somehow manages to make everything it touches taste like summer itself
- It comes together in under 40 minutes but tastes like it simmered all afternoon, making it perfect for impromptu gatherings
02 -
- If your cashew cream seems too thick, add more pasta water a tablespoon at a time until it flows like heavy cream
- The vegetables should still have some texture when you add the pasta—overcooked vegetables turn this into a completely different dish
03 -
- Use the hottest tap water possible for soaking cashews—it cuts the soaking time and ensures the silkiest sauce
- Grate your lemon zest over the finished bowls rather than into the pot so the bright oils stay right on top where they can shine