Creamy Vegan Pasta with Veggies

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 4 cups broccoli florets ((250 grams))
• 1 heaping cup julienned red bell pepper ((150 grams/1 large))
• 1 heaping cup sliced mushrooms ((100 grams/about 5-6 mushrooms))
• 1 14-ounce can quartered artichokes, drained
• 1 cup cherry tomatoes, halved ((150 grams))
• salt and pepper, to taste
• for serving: basil, parmesan cheese, bread...
• 1 1/2 cups pasta sauce
• 3/4-1 cup raw cashews, soaked* ((I like to use whole cashews))

Instructions

1. 1

   Soak cashews. Add cashews to a bowl with water and soak overnight or for at least 4 hours. If you forget, you can add them to a bowl, cover them with water, and microwave them for 1-2 minutes until soft. Soaking them in water allows them to soften up and makes for easy blending.

2. 2

   Cook pasta. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.

3. 3

   Make the sauce. Add the pasta sauce and drained cashews to a high-speed blender and blend until smooth and creamy.

4. 4

   Make the veggies. When the water is almost boiling for the pasta, you’ll start making the veggies. Add oil to a large nonstick skillet over medium heat and let it get hot. Add broccoli and salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add peppers and cook for 3-4 minutes, stirring occasionally. Finally, add mushrooms, salt, and pepper and cook for another 3-4 minutes, stirring occasionally.

5. 5

   Assemble. Drain pasta, saving 2 tablespoons (or more) of the pasta water. Add artichokes, cooked pasta, pasta water, and the blended pasta sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce. Add cherry tomatoes and carefully mix to combine.

6. 6

   Enjoy! Top with basil and enjoy!