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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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