Description
Indulge in a bowl of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce—a vibrant, plant-based dish that celebrates fresh vegetables and a decadent, dairy-free sauce. This delightful recipe is not only easy to whip up but also perfect for family dinners, casual gatherings, or meal prep. Packed with nutrients and flavor, this pasta primavera will quickly become a staple in your kitchen. Its versatility allows you to customize the vegetables based on what’s in season or what you have on hand, ensuring a delicious meal every time.
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free pasta)
- ¾ cup raw cashews
- ½ medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups small broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchini
- 2 tablespoons olive oil
- Spices: Italian seasoning, salt, black pepper
Instructions
- Soak cashews in warm water for at least 2 hours; alternatively, boil them for quicker soaking.
- In a high-speed blender, combine drained cashews, water, lemon juice, garlic, salt, onion powder, and black pepper. Blend until smooth.
- Cook penne pasta according to package instructions until al dente.
- In a large pot over medium heat, sauté sliced onion, carrot matchsticks, bell pepper strips, and broccoli florets in olive oil for about 3-4 minutes.
- Add zucchini and cook for another 2 minutes before stirring in cherry tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed veggies and creamy cashew sauce; stir until well mixed.
- Serve hot with optional toppings like red pepper flakes or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg