Creamy Vegetable Pasta Recipe

This creamy vegetable pasta recipe is dairy free and plant-based!

If you love creamy pasta but can’t tolerate dairy (or if you’re vegan like me!), this deliciousness will save you.

An overhead view of this Clean Eating Creamy Vegetable Pasta in a white bowl. You can see bits of corn, green beans and carrots as well as the creamy cashew sauce.

Honestly, when I went vegan, I thought my days of creamy pasta were over. Thankfully, after completing a plant-based culinary program, I learned that that simply isn’t the case.  This creamy vegetable pasta is proof of that.

Cashew Cream

I used my cashew alfredo sauce recipe (cashew cream with seasoning) for this (see link below). It’s easy to make, and once the cashews have been soaked, it takes just minutes to put the sauce together!

I’ve gotten into the habit of buying a bag of cashews about twice a month. Once I have a few bags collected, I soak them all overnight, drain them, and then transfer them to a freezer-safe container. They last in the freezer for months, and it makes it super easy to whip up any cream-based dips or sauces in only minutes whenever I want some. I’ve made alfredo sauce, ranch dip, and even lasagna with cashew cream. It’s amazing stuff!

A side view of this dish shows the pasta in a white bowl. You can see into the round rigatoni noodles from the side. There are bits of the mixed veggies in with the sauce that is coating the noodles.

As for the pasta, I was trying out a new brand here but didn’t care for it much. I’ll go back to my brown rice and quinoa pasta from Trader Joe’s or my Banza pasta (chickpea pasta). Both have way better flavor!

The Veggies In Your Vegetable Pasta Recipe

You can choose any 1 lb. bag of veggies you prefer. I used an organic mixed veggie from Trader Joe’s, but any veggies will work here. Just dump them in with the pasta after you’ve added the pasta to the boiling water and it has returned to a boil.

More Healthy Pasta Recipes


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Creamy Vegetable Pasta Recipe

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Clean Eating Creamy Vegetable Pasta Recipe

Creamy Vegetable Pasta

A creamy, delicious, diary free and plant-based pasta dish.
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Course: Main Course, Pasta
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 381kcal


  • ½ lb. whole grain pasta (any type you prefer)
  • 1 lb. mixed frozen vegetables (any type you prefer)
  • 1 batch cashew cream alfredo sauce (see recipe link above)


  • Cook your pasta to package directions.
  • About half way through the cooking time, add in your veggies and continue cooking.
  • Drain everything and return to pot or large mixing bowl.
  • Stir in the alfredo sauce and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 381kcal | Carbohydrates: 59g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 474mg | Potassium: 362mg | Fiber: 4g | Vitamin A: 5760IU | Vitamin C: 11.8mg | Calcium: 51mg | Iron: 3.1mg

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