Creamy Vegan White Pasta with Summer Vegetables

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Ingredients

1 cup cherry / grape tomatoes, halved
1 tsp oil of choice
1 pinch sea salt
1/3 cup raw cashews
2 cloves garlic, plus more to taste
2-3 Tbsp nutritional yeast
1/2 tsp sea salt, plus more to taste
1 cup water or unsweetened almond milk ((we did half of each))
Water to cook
1 healthy pinch sea salt
10 ounces gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli))
1 tsp oil ((or sub water, adding more as needed as it evaporates))
1/3 cup sliced red onion
1 cup sliced yellow squash or zucchini
1 healthy pinch each sea salt and black pepper
1 tsp dried Italian herbs ((oregano and basil // optional))
1 pinch red pepper flake ((optional))
2 cups spinach ((or other delicate green // we found sturdy greens, e.g. kale, to add too much chew))
Fresh parsley or basil
Vegan parmesan cheese
Red pepper flake

As published by Minimalist Baker.

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