This creamy vegan ranch pasta is tangy, herbaceous, and very pantry-friendly. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you'd like to add. Think of it like a ranch-flavored blank slate. Can be served warm or cold, though warm is extra comforting!
Bring a large pot of salted water to a boil. Cook pasta according to package directions. With about 4 minutes left on the timer, add about half of the frozen corn. Stir and increase the heat slightly so the water quickly returns to a simmer, then add the rest of the corn. Add the broccoli. Adjust heat as needed to maintain a simmer. Once veggies are hot and pasta is al dente, drain in a colander.
In a blender combine the broth, milk, cashews, lemon juice, 1 Tbsp of rice vinegar, garlic, onion powder, miso, nutritional yeast, and mustard powder. Blend until completely smooth.
While the pasta drains in a colander, pour the sauce into the pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until just bubbling and thickened, 3 to 4 minutes. Remove from heat.
Pour the pasta and veggies back into the pot, and stir to coat with sauce. Taste and adjust salt, herbs, and acidity as desired. I like to drizzle in a bit more rice vinegar and add a generous pinch of salt. Serve immediately or allow to cool before refrigerating.
To soak the cashews
If not using a high-speed blender, it's helpful to soak the cashews first. Either soak in cold water overnight or quick-soak in hot water for 1 to 2 hours. Drain well, then proceed with the recipe.
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.Freezing not recommended.