Name: Creamy Vegan Pasta with Summer Veggies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 12oz pasta of choice (gluten-free, if necessary); 1 medium zucchini or yellow squash, chopped (I used half of each); 2 small bell peppers, sliced into strips; 1/2 white onion, sliced into strips; 10 grape tomatoes, halved; 1/2 teaspoon salt; 4 tablespoons vegan butter; 4 tablespoons all-purpose flour (sub gluten-free flour, if necessary); 2 cup almond milk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 4 tablespoons nutritional yeast; 2 tablespoon lemon juice; 1/2 teaspoon salt; Black pepper; Fresh basil

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This creamy vegan pasta is full of fresh, vibrant summer veggies! Made with a simple vegan roux and almond milk, this creamy sauce is light and delicious. This veggie-packed pasta is perfect for an easy lunch or a quick weeknight dinner.

Large white platter of creamy vegan pasta with zucchini, tomato, onion, yellow squash, and red bell peppers.

Creamy vegan pasta with summer vegetables

I cannot tell you how excited I am to share this recipe! I have eaten this pasta at least once or twice a week for the past several weeks. It’s summertime, so I’ve been intentionally trying to take advantage of all the in-season fruit and veggies and eat as many of them as possible. If you shove all your health in during the summer, then you can easy as much lasagna and cookies as you want in the winter (just kidding! eat your veggies, always ❤️ )

One of the easiest and most delicious way to enjoy veggies is with pasta! My veggie-to-pasta ratio leans high on the veggie side, so if you are looking for a veggie-packed pasta, you’ve come to the right place.

This recipe uses only 12 ingredients (many of which can be customized) and comes together in just 30 minutes. Let’s get to it!

Ingredients to make creamy vegan pasta with summer veggies on a large white platter.

Ingredients for this recipe

Pasta of choice

Pick out a fun pasta – I used riccioli! I suggest choosing a small pasta with ridges so it can hold the sauce better.

Summer veggies

Since it’s summertime, I chose a couple of in-season veggies for this recipe. Feel free to use the veggies you have on hand, but recognize that some veggies take longer to cook than others!

Red bell peppers
Zucchini or yellow squash
Tomatoes
Onions

Creamy vegan sauce (no cashews!)

Many creamy vegan pasta dishes use cashews to get a thick, decadent sauce. I love cashews, but sometimes you want something a bit lighter and lower in fat. This creamy sauce is made with just a simple vegan roux, almond milk, and some spices.

Vegan butter (sub olive oil)
All-purpose flour (sub gluten-free flour, if necessary)
Unsweetened almond milk (or non-dairy milk of choice)
Nutritional yeast
Garlic powder
Onion powder
Lemon juice
Salt + pepper

Three small white bowls of creamy pasta with veggies on a white wooden table.

How to make this creamy vegan pasta

This pasta is so easy to make and comes together in just 30 minutes!

Prepare the pasta. Cook according to package instructions.
Sauté the vegetables. Cook the red bell peppers, zucchini, and onion first, then add the tomatoes toward the end.
Make the sauce. Make a roux by melting some vegan butter, then whisking in flour until a paste forms. Add the almond milk and whisk until no clumps remain. Add the spices, and simmer until thick.
Mix it all together. Mix your pasta, veggies, and sauce together and serve with cracked black pepper and fresh chopped basil.

How long does it keep?

This recipe is best eaten with 4-5 days! It is a great meal prep lunch for the work week and reheats nicely.

Creamy vegan pasta and sauteed summer veggies topped with fresh basil on a white plate.

More vegan pasta recipes

If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO