Every Day is Meatless Monday: Creamy Vegan Veggie Pasta (recipe)

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meatless monday pasta collage

Since our interview with Marie Oser, I’ve been inspired to break my addiction to cheese (are there 12-step programs for this!?!?). Fortunately, I’ve done a lot of vegan cooking over the years and have learned some excellent basics, which come in handy on a Meatless Monday night or any night really . . . I know I’m posting this on Tuesday, but it really is good any night of the week!

Last night I did one of those, “what do I have in the fridge, and how can I get creative with it” dinners. I had been soaking a mess of raw organic cashews to make some cashew cream (please check out this amazing vanilla cashew cream recipe, which is now a staple in my kitchen), so I decided I could easily make some cashew cheese (see my recipe for easy cashew cheese here). Here’s how it went down . . .

Green Diva Meg’s Gluten-Free, Creamy, Veggie, Vegan Pasta Recipe


2 – 3 cups veggies (I used onions, carrots, mushrooms and spinach)
2 – 3 tablespoons olive oil
2 – 3 cloves garlic crushed
1 tablespoon fresh lemon juice
2 tablespoons tomato paste
salt & pepper to taste

your favorite pasta cooked (I used a gluten-free corkscrew pasta because it’s what I had in the pantry)

Cashew Cheese:Cashew_Cheese
1 cup cashew cheese (slightly different from original recipe – of course)

1 cup raw organic cashews (pieces are fine)
1/8 cup filtered water
1 tablespoon lemon juice
1 tablespoon apple cider vinegar 
1 tablespoons nutritional yeast
1 tablespoon good white miso paste
1 cloves garlic crushed or finely minced
1/4 teaspoon good sea salt
freshly ground pepper to taste
Place the cashews in a bowl or container and cover with  filtered water (not the 1/8 c. filtered water you will use to blend later). Cover and let stand for about 2 hours. Drain and put in food processor or blender adding all the remaining ingredients and blend, scraping sides and adding a little water if necessary. Transfer to container and let stand in a cool place loosely covered for 24 hours. It will firm up a little. After 24 hours, it should go in the refrigerator, where it can live for about 5 days. (NOTE: for this pasta recipe, I did NOT let the cheese stand and it was still yummy)

What to do . . . 

First, get your cashew cheese together as per instructions above, and put it aside. You can start boiling your water while you prep and saute your veggies. I put the garlic into the veggie mix after the carrots, onions and mushrooms were pretty much done and cooked for another minute, then added the lemon juice and let that cook down for another minute. Then add the tomato paste. If it is too thick, you can add some broth or water. Once everything is mixed up well, turn the burner way down and add the spinach last. I actually usually turn the burner off, because I like my spinach wilted, but not melted.
veggies cooking

Once you’ve drained your pasta, put it in a big bowl and add the veggies and the cashew cheese and mix it all up . . .

gluten-free pasta, veggies and cashew cheese

It was delicious and I’m having Meatless Monday leftovers today! Yum!

GD Meg's creamy vegan GF pasta w/ veggies

eat. blog. be merry!

About the author / 

Green Diva Meg

(aka Megan McWilliams Bouchard) is the founder of The Green Divas media brand and GDGD Radio Network (the first green and healthy living radio network on earth for the earth). She's the producer and host of the popular 50 Shades of Green Divas podcast (formerly the Green Divas Radio Show), and now the refreshing and inspiring GD Spirit Pub podcast. Green Diva Meg is a well-known green living expert and media personality.

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