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Creamy Vegan White Pasta with Summer Vegetables
Ingredients
- 1 cup grape tomatoes halved
- 1 tsp oil of choice
- 1 pinch sea salt
- 1/3 cup cashews raw
- 2 cloves garlic plus more to taste
- 2-3 Tbsp nutritional yeast
- 1/2 tsp sea salt plus more to taste
- 1 cup unsweetened almond milk ) (we did half of each
- Water to cook
- 1 pinch healthy 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
- 1/3 cup red onion sliced
- 1 cup yellow squash or zucchini; sliced
- 1 pinch healthy each sea salt and black pepper
- 1 tsp Italian herbs ) (oregano and basil // optional; dried
- 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
- parsley or basil; fresh
- Vegan parmesan cheese
- Red pepper flake
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