Vegan Pasta

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This pasta in rich creamy white sauce is my family’s favourite. Made with very simple ingredients, I am proud to say it’s vegan, gluten-free and amazingly tasty. You must try for your loved ones. 


  • 2 cups of gluten-free macaroni pasta(cooked as per instructions on the package) or your choice of pasta (see picture 1 and 2)
  • 1 cup broccoli florets
  • 4-5 halved cherry tomatoes(roasted)
  • 2 tbsp tomato paste/ pasta sauce
  • 1 cup chopped carrot
  • 3 tbsp olive oil
  • ½ cup soy milk or almond milk
  • Salt to taste

For sauce:

  • ⅓ cup cashews (soaked in boiling water for 30 mins)
  • 2 cloves of garlic
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  • 1 cup water 
Picture 1
Picture 2


  1. Drain water from the soaked cashews, add the rest of the ingredients and grind into a smooth paste.
  2. Roast cherry tomatoes(only on the skin side). Keep aside.
  3. In a wok, heat oil and saute broccoli, carrot with a little salt. 
  4. Add the cashew paste and make it thin by adding soy milk or almond milk.
  5. Lastly, add cooked pasta and the roasted cherry tomatoes.

Serve hot.

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