Zesty Cream Sauce Pasta and Veggies


Welcome to the Daily Eats section of the blog. Featuring easy and delicious dishes which we make at home, serve to friends and bring anywhere from potlucks to work lunches.

We think everyone can become a vegan chef with great skills and can learn to love the art of cooking at home.

These recipes will be short, require minimal prep and cooking time and be easy to modify and change up at your leisure and desire. Best of all, they’re all healthy with lots of variety of veggies, legumes and starch, little to no oils and low salt. The recipes are originals by Kyle and I. You’ll notice fancier versions (my style) and very simple versions (Kyle’s style). Let’s get cracking!

Zesty Cream Sauce Pasta and Veggies


  • 1 package of pasta of choice (we used brown rice fusilli)
  • veggies of choice- pick 3 (I used broccoli florets, purple onion and grated purple cabbage)
  • 2-3 sun dried tomatoes
  • 1/2- 1 jalapeño pepper
  • 2-3 cloves of garlic
  • 1/4 cup of nutritional yeast
  • handful of raw walnuts
  • splash of tamari
  • 2 tablespoons of sambal oelek
  • 1/2 soy milk (regular or regular unsweetened)
  • dash of chipotle powder
  • dash of cayenne pepper
  • dash fresh ground pepper

*prep time 35mins

*+ spicy for most people’s taste. Omit cayenne and jalapeño and limit sambal oelek if you’re not into spice.

*to save time- stir fry veggies instead of grilling

*preset oven to 400-425F depending on your oven.


Start with veggies. Prep and arrange on baking sheet with parchment paper (makes clean up really easy!). Mince garlic (we use a garlic twist), chopped jalapeño and sprinkle along with pepper and a little sea salt if desired and grill until soft and browned edges.

Blend soymilk, walnuts, nutritional yeast, tamari, sambal oelek, cayenne and chipotle in a high speed blender or food processor until smooth. Add extra water to desired thickness (thick liquid that slides easily out of blender). Set aside

When your veggies look ready, turn to keep warm in oven. Boil water and prepare pasta until desired texture (brown rice is best a little al dente so it won’t fall apart).

Stir veggies and sauce into pasta and add sun dried tomato. Add additional pepper if desired.

Serve in big bowls with extra sambal oelek on top.