Creamy Vegan Pasta Salad With Roasted Winter Vegetables

vegan pasta salad recipe

I’ve discovered that the key to transforming everyday pasta salad into a memorable dish lies in the unexpectedly rich combination of roasted winter vegetables and cashew cream sauce. When I first developed this recipe, I wanted to create something that would challenge the notion that vegan dishes lack the comforting qualities of traditional cream-based pasta.

The secret isn’t just in the ingredients, but in the careful timing of when each element comes together—from the perfectly roasted butternut squash to the moment the warm pasta meets the velvety sauce. Let me show you how this dish has become my go-to solution for elegant yet effortless entertaining.

Recipe

A comforting winter pasta salad that combines perfectly roasted seasonal vegetables with a creamy cashew-based dressing. This vegan dish celebrates the natural sweetness of caramelized butternut squash, carrots, and Brussels sprouts while maintaining their nutritional benefits and satisfying texture.

The secret to this recipe’s success lies in two key elements: properly roasted vegetables that retain a slight firmness and a silky-smooth cashew sauce that coats every bite. This combination creates a harmonious balance of flavors and textures that can be served either warm or at room temperature, making it an ideal option for both immediate serving and meal prep.

  • 16 oz rotini pasta
  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 2 medium carrots, sliced
  • 1 red onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • ½ cup water

Preheat oven to 425°F and soak cashews in hot water. Toss vegetables with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes.

Cook pasta according to package instructions. While these cook, blend the soaked cashews with nutritional yeast, lemon juice, maple syrup, garlic, and water until smooth.

Once vegetables are caramelized and pasta is al dente, combine everything in a large bowl, mix thoroughly, and season with additional salt, pepper, and thyme.

For optimal results, ensure the cashews are soaked for at least 4 hours before blending. The pasta should be slightly undercooked as it will continue to absorb the sauce.

Store leftovers in an airtight container for up to 4 days, adding a splash of water when reheating to restore the creamy consistency. The vegetables can be roasted in advance and stored separately until assembly.

Step-By-Step Cooking Instructions

You’ll begin this comforting dish by soaking your cashews in water for at least 4 hours, while also preheating your oven and tossing the winter vegetables with olive oil and seasonings.

As your vegetables roast to caramelized perfection and your pasta cooks to al dente, you can create the silky cashew sauce by blending the soaked nuts with nutritional yeast, lemon juice, and remaining sauce ingredients until smooth.

Finally, you’ll combine the warm roasted vegetables, tender pasta, and creamy cashew dressing in a large bowl, gently tossing everything together until each component is beautifully coated.

Step 1. Soak Cashews in Water

soak cashews in water

Before embarking on the creamy pasta preparation, properly soaking raw cashews creates the foundation for a silky-smooth, dairy-free sauce.

You’ll want to start this process at least 4 hours before you plan to make your pasta salad, though overnight soaking yields the best results.

To soak your cashews, place 1 cup of raw cashews in a medium bowl and cover them with room temperature water, making sure they’re fully submerged with about an inch of water above them.

If you’re short on time, you can use hot water and reduce the soaking time to 1 hour, though the resulting sauce won’t be quite as creamy.

Once your cashews are properly soaked, drain and rinse them thoroughly before blending.

Step 2. Preheat and Prepare Vegetables

preheat and prepare vegetables

While the oven preheats to 425°F, start preparing your medley of winter vegetables for roasting.

Begin by peeling and cubing the butternut squash into 1-inch pieces, then slice your carrots into uniform rounds. Cut the red onion into evenly-sized wedges, and halve the Brussels sprouts through their cores.

Transfer your prepared vegetables to a large mixing bowl, then drizzle with olive oil. Season generously with salt and black pepper, making sure each piece is well-coated.

You’ll want to use your hands to toss everything together, ensuring even distribution of the seasonings. Spread the vegetables in a single layer on a rimmed baking sheet, giving them enough space to roast properly without overcrowding. They’ll need about 25-30 minutes to achieve that perfect caramelization.

Step 3. Boil Pasta Until Al Dente

cook pasta to tenderness

The next crucial step transforms your pasta from rigid to perfectly tender, requiring careful attention to timing and temperature. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.

You’ll need about 4-6 quarts of water for your 16 ounces of rotini.

Add your pasta to the boiling water and stir immediately to prevent sticking.

Cook the rotini for 8-10 minutes, stirring occasionally, until it’s al dente – tender but still firm to the bite.

Don’t overcook it, as the pasta will continue to soften slightly when tossed with the warm roasted vegetables.

Test a piece at the 8-minute mark by biting into it.

Once done, drain the pasta in a colander, but don’t rinse it – the starch helps the cashew dressing adhere better.

Step 4. Blend Cashew Sauce Ingredients

blend cashew sauce ingredients

Now that your pasta is perfectly cooked, preparing the velvety cashew sauce will elevate this dish to new heights.

Add your pre-soaked cashews, nutritional yeast, fresh lemon juice, maple syrup, and minced garlic to a high-speed blender. Pour in a half cup of water to help create the ideal consistency.

Blend the mixture on high for 1-2 minutes until you’ve achieved a silky-smooth texture.

You’ll want to pause occasionally to scrape down the sides of the blender with a spatula, ensuring all ingredients are thoroughly combined. If the sauce seems too thick, add water one tablespoon at a time until you reach your desired consistency.

Taste and adjust the seasoning, adding more salt, nutritional yeast, or lemon juice as needed.

Step 5. Toss All Ingredients Together

mix all ingredients thoroughly

Bringing all components together marks the exciting finale of your vegan pasta creation.

Transfer your cooked rotini to a spacious serving bowl, ensuring it’s still slightly warm to help absorb the flavors. Add your beautifully caramelized winter vegetables, distributing them evenly throughout the pasta.

Pour your silky cashew dressing over the pasta and vegetables, starting with about three-quarters of the mixture.

Using two large spoons, gently toss everything together until each rotini piece is coated and the vegetables are well-distributed.

Taste and adjust the seasoning with additional salt and pepper, adding more dressing if needed.

Finish with a light sprinkle of dried thyme and a final gentle toss.

Let the dish rest for 5 minutes before serving to allow the flavors to meld perfectly.

Why I Love This Dish

Many aspects of this vegan pasta salad have captured my heart, but what I love most is how it transforms humble winter vegetables into something truly extraordinary.

I’m amazed by the way roasting brings out the butternut squash’s natural sweetness and caramelizes the Brussels sprouts to perfection.

The creamy cashew dressing, enriched with nutritional yeast, adds a luxurious touch that reminds me of traditional cream-based sauces, yet it’s completely plant-based.

What makes this dish particularly special to me is its versatility – I can serve it warm on chilly evenings or at room temperature for casual gatherings.

Plus, the leftovers actually improve over time as the flavors meld together, making it my go-to recipe for meal prep during busy winter weeks.

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