Vegan Cheesy Penne

The ideal comfort food is this Vegan Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli if you’re craving a creamy, cheesy pasta dish without the dairy. With a rich vegan cheese sauce, the dish combines crisp broccoli florets, juicy cherry tomatoes, fresh spinach, and soft penne pasta. It is healthy, vibrant, and full of delicious plant-based ingredients that make every bite satisfying and decadent. Regardless of your level of experience with vegan cooking, this recipe is a guaranteed way to meet your nutritional needs and cravings.

STATS

• Diet: Vegan
• Course: Main
• Cuisine: Fusion(Italian-inspired vegan)
• Prep done in fifteen minutes
• Cooking time: Twenty-five minutes
• Forty minutes will be spent in total
• Size per serve: 1 generous bowl
• Number of servings(total): Four servings
• Cooking method: Stovetop and boiling
• Difficulty: Easy

TOOLS

• Silicone spatula or wooden spoon
• Big pot to boil pasta
• Cutting board
• Measuring cups
• A medium-sized saucepan to prepare the vegan cheese sauce
• Sharp knife
• Colander or strainer
• Measuring spoons

INGREDIENTS

• Spinach, three cups
• Broccoli florets, two cups
• As per the taste of black pepper and salt
• 12 ounces of penne pasta
• Garlic cloves, two
• Cherry tomatoes, two cups
• Oil, two tbsps.

VEGAN CHEESE SAUCE

• Nutritional yeast, three tbsp.
• Onion powder, half a tsp.
• 1 cup of raw cashews
• To taste of salt
• 1 and 1/2 cups of almond or oat milk
• Turmeric, half a tsp.
• Lemon juice, two tbsp.
• Smoked paprika, half a tsp.
• 1 tablespoon of miso paste
• Dijon mustard, one tsp.

INGREDIENT NOTES

SPINACH

• Frozen spinach will also work, but we advise you to always go for the fresh spinach. If using frozen, defrost it and drain the water properly.

PENNE PASTA

• We will require the penne-shaped pasta made of whole wheat flour for extra fiber or non-gluten flour for the celiac patients.

CHERRY TOMATOES

• We require the halved cherry tomatoes to balance the sweetness with richness. Sun-dried tomatoes or Grape tomatoes will also work as a replacement.

CASHEWS

• We use cashews to make the cheese sauce creamy and free from dairy. Replace it with sunflower seeds or silken tofu for a nut-free version.

BROCCOLI

• It is a nutrient-rich veggie that adds crunch. You may replace it with cauliflower, zucchini, or asparagus as per availability.

NUTRIITIONAL YEAST

• This adds the cheesy flavor to the sauce without using dairy products. Shredded vegan cheese can also work as a replacement, but it can increase the calories.

INSTRUCTIONS

1. Place a big pot filled with salted water over a normal flame.
2. Add the penne pasta when the water starts boiling.
3. Cook it till your pasta gets tender and then drain it.
4. Save half a cup of pasta water on the side.
5. Steam the broccoli florets for approximately. five minutes to make them crisp-tender.
6. After soaking, drain the cashews and put them in the blender.
7. Then add miso paste, almond milk, mustard, nutritional yeast, salt, paprika, lemon juice, turmeric, and onion
8. powder to the cashews.
9. Blend to make a silky and smooth paste.
10. In a big skillet, warm the olive oil over a normal flame.
11. Cook the garlic you mince until it becomes fragrant.
12. Now, add cherry tomatoes and cook till they become a bit soft.
13. Then, add the spinach leaves and wilt them.
14. Now, reduce the flame, add the drained pasta, steamed and drained broccoli, and blended vegan cheese.
15. Mix all of them to combine them properly.
16. If you think the sauce is too thick, then add the saved pasta water.
17. Check and add salt, pepper, or lemon juice as per the taste requirement.
18. Your Vegan Penne Pasta is ready to serve after being garnished with nutritional yeast or fresh herbs.

TIPS

• While steaming the broccoli, make sure that it does not overcook. The florets should get tender but remain bright green and crunchy.
• The process of soaking the cashews takes over the whole night in normal water, which can be done in only fifteen minutes in boiling water.
• To make it rich in protein content, add the chickpeas.

STORING DIRECTIONS FOR THE LEFTOVERS

FRIDGE

• Save the remaining penne pasta with sauce, spinach, and broccoli in a sealed box. Refrigerate it for three days.

FREEZER

• We advise you to consume it fresh. You may pack it in a freezer-safe box and freeze it for a month. Defrost the whole night in the fridge.

REHEATING

• It will be best to reheat on the stove with a splash of vegan milk to bring its creaminess back.

FAQs

Will the preparation of the sauce work?

• Prepare the sauce and refrigerate it for three days. Rewarm it up before use whenever you need it within three days.

Is it possible to bake this dish?

• After mixing everything, transfer it to the baking dish. Garnish with bread crumbs or shredded vegan cheese and bake it at 190 °C for approximately. twenty minutes.

Will it be possible to make the sauce without the high-speed blender?

• Yes, soak cashews in hot water for approximately four hours, so they will become extra soft. Then blend them in smaller batches to have a smooth, white, and creamy paste.

NUTRITIONAL FACTS/SERVING

Size/serve: 1 bowl(one-fourth of the recipe)
The quantity of calories: ~395 kcal
Carbs(total): Fifty-six grams
Fiber content: 7 g
Net carbs: Forty-nine grams
Fat content: 14 g
Sugar: Six grams
Proteins: 13 g
Sodium: 330 milligrams