Creating Vegan Pasta with Veggies and Basil Cashew Cream can be effortless if you follow these simple steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
2. Prepare the Cashew Cream: In a blender, combine the soaked cashews, water, basil leaves, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
3. Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the bell pepper and zucchini, sautéing for about 3-4 minutes until slightly tender.
4. Add Spinach and Tomatoes: Stir in the chopped spinach and halved cherry tomatoes. Sauté for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sautéed vegetables. Pour the basil cashew cream over the pasta and toss to combine. Ensure everything is well-coated.
6. Heat Through: Cook for another 2-3 minutes on low heat until everything is heated through.
7. Serve: Remove from heat and serve immediately, garnishing with extra basil or nutritional yeast if desired.

These steps will guide you in effortlessly creating this incredible vegan pasta dish that everyone will love.