This vegan cheesy pasta takes seven ingredients and is so easy to make. Butternut squash and cashews give the sauce a smooth and creamy texture, combined with a few simple seasonings for the perfect comfort dish!
This dish is creamy, decadent, and will fill you up! Such a great meal to make on a Sunday evening or a hectic weeknight; it takes about 30 minutes to throw together and only uses a few ingredients.
This is a great dish to make a big batch of at the beginning of the week and take leftovers to work. This recipe makes about four servings but can easily be doubled.
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Ingredients for Vegan Cheesy Pasta:
- Butternut squash
- Cashews
- Nutritional yeast
- Lemon juice
- Almond milk
- Salt and pepper
- Shell pasta
- Optional: steamed broccoli
How to Make Vegan Cheesy Pasta:
First, cook the shell pasta according to package instructions. Steam the broccoli, if adding. Next, peel and cube the butternut squash. Then add two cups of the squash and half a cup of raw, unsalted cashews to a pot of boiling water. Boil for 10 to 15 minutes, until the squash can easily be pierced by a fork. Once boiled, drain and add to a blender. Make sure your blender can handle hot liquids!
To the blender, add the nutritional yeast, almond milk, salt, pepper, and lemon juice.
Blend until smooth!
Add the sauce to a medium pot and turn to medium-low heat. Heat for two to three minutes while stirring. Add in the cooked pasta and steamed broccoli. Taste and adjust seasonings as needed. Enjoy!
This vegan cheesy pasta is:
- Creamy
- Filling
- Healthy
- Smooth
- Flavorful
Keep reading for the full recipe!
Vegan Cheesy Pasta
Ingredients
- 8 oz Shell pasta
- 2 cubs butternut squash cubed
- 1/2 cup cashews raw, unsalted
- 2 tbsp nutritional yeast
- 1/2 cup almond milk
- 1 tsp salt
- 1 tsp pepper
- 2 tsp lemon juice
- Optional: 2 cups steamed broccoli
Instructions
- Cook the shell pasta according to package instructions. Steam the broccoli, if adding.
- Peel and cube the butternut squash. Then add two cups of the squash and half a cup of cashews to a pot of boiling water. Boil for 10 to 15 minutes, until the squash can easily be pierced by a fork. Once boiled, drain and set aside.
- To a blender, add the boiled butternut squash, cashews nutritional yeast, almond milk, salt, pepper, and lemon juice. Blend until smooth, for about 20 seconds. Make sure your blender can handle hot liquids!
- Add the sauce to a medium pot and turn to medium-low heat. Heat for two to three minutes while stirring. Add in the cooked pasta and steamed broccoli. Taste and adjust seasonings as needed.
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