Name: Creamy Vegan White Pasta
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup cherry / grape tomatoes, halved; 1 tsp oil of choice; 1 pinch sea salt; 0.33 cup raw cashews; 2 cloves garlic, plus more to taste; 2.5 tbsp nutritional yeast; 0.5 tsp sea salt, plus more to taste; 0.5 cup water; 0.5 cup unsweetened almond milk ((we did half of each)); null null water to cook; 1 pinch healthy pinch sea salt; 10 ounces gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli)); 1 tsp oil ((or sub water, adding more as needed as it evaporates)); 0.33 cup sliced red onion; 1 cup sliced yellow squash or zucchini; 1 pinch each sea salt and black pepper; 1 tsp dried Italian herbs ((oregano and basil // optional)); 1 pinch red pepper flake ((optional)); 2 cups spinach ((or other delicate green // we found sturdy greens, e.g. kale, to add too much chew)); null null fresh parsley or basil; null null vegan parmesan cheese; null null red pepper flake

Instructions

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1

Preheat oven to 300 degrees F (148 C). Line a baking sheet with [parchment paper]. Slice cherry / grape tomatoes, halved (1 cup) and toss with a little oil of choice (1 tsp) and sea salt (1 pinch). Arrange the [cherry / grape tomatoes] cut-side up on the center rack of your oven. Bake for 30-40 minutes, or until edges have shriveled and [cherry / grape tomatoes] have shrunken slightly.
2

In the meantime, prepare sauce by soaking raw cashews (0.33 cup) in very hot water for 30 minutes.
3

Once the [cashews] are almost done soaking, bring a pot of [water to cook] to a boil and season with a pinch sea salt (1 healthy). Once boiling, add gluten-free pasta (10 ounces) and cook according to package instructions. Drain and set aside until serving (ideally the [pasta] is ready within a few minutes of serving try to time accordingly).
4

After the 30 minutes are up, drain and rinse [cashews] and add to a small blender. Add remaining sauce ingredients (garlic (2 cloves), nutritional yeast (2.5 tbsp), sea salt (0.5 tsp), and water (0.5 cup) or unsweetened almond milk (0.5 cup)) and blend until creamy and smooth. The sauce should be thin and pourable (add more [water] as needed).
5

Taste and adjust flavors as needed, adding more [nutritional yeast] for cheesiness, [sea salt] to taste, or [garlic] for zing. Set aside.
6

Once your sauce is ready, the [cherry / grape tomatoes] are nearly done roasting, and the [pasta] is almost ready, heat a large skillet over medium heat. Once hot, add a small amount of oil (1 tsp) to coat pan (if oil-free, use water) and add sliced red onion (0.33 cup) and sliced yellow squash or zucchini (1 cup). Season with pinch each sea salt and black pepper (1 healthy), dried Italian herbs (1 tsp) (optional) and a red pepper flake (1 pinch) (optional). Ensure the [yellow squash or zucchini] is in a single layer and not overlapping so it gets evenly cooked.
7

Once browned on the underside, use tongs or a spatula to flip the [yellow squash or zucchini] and cook on the other side for 3-4 minutes more. Once [red onion] and [yellow squash or zucchini] are tender and slightly brown, add spinach (2 cups) (or other delicate green of choice), and stir to combine. Season with another [pinch sea salt and black pepper].
8

Add cooked drained [pasta] to the pan and pour over the sauce. Toss to combine. Lastly, add the roasted [cherry / grape tomatoes] and stir.
9

Serve immediately as is, or garnish with [fresh parsley or basil] (such as parsley or basil), [vegan parmesan cheese], or [red pepper flake] (all optional). Store leftovers covered in the refrigerator up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.