Creating Veggie-Loaded Vegan Pasta with Basil Cashew Cream is easy with these simple steps:

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the whole-grain pasta and cook according to package instructions. Drain and set aside.
2. Prepare Vegetables: While the pasta cooks, chop the cherry tomatoes, zucchini, bell peppers, and red onion. Rinse the spinach leaves and drain the chickpeas.
3. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until translucent.
4. Add Other Vegetables: Add the zucchini and bell peppers to the skillet and cook for an additional 4-5 minutes, until tender. Finally, stir in the halved cherry tomatoes and spinach leaves, cooking until the spinach wilts.
5. Prepare the Cream Sauce: In a blender, combine the soaked cashews, fresh basil leaves, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth, adding water as needed to thin the consistency.
6. Combine Ingredients: Add the cooked pasta and chickpeas to the skillet with sautéed vegetables. Pour in the basil cashew cream and stir until everything is well combined and heated through.
7. Taste and Adjust: Taste the pasta mixture and season with salt and pepper as desired.
8. Serve: Remove from heat and serve immediately, garnishing with fresh basil leaves.