Description
Indulge in a delightful Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a vibrant and nutritious dish perfect for any occasion. Bursting with seasonal vegetables and enveloped in a rich, dairy-free cashew sauce, this recipe offers a satisfying blend of flavors and textures that both kids and adults will adore. Quick to prepare and easy to customize, it’s an ideal option for busy weeknights or special family gatherings. Enjoy the health benefits of fresh produce while savoring a comforting meal that feels indulgent but is entirely plant-based.
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free alternative)
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons olive oil
- 1/2 medium red onion, sliced lengthwise
- 1 large carrot, peeled and cut into matchsticks
- 1 medium red bell pepper, cut into thin strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, sliced and quartered OR cut into thin strips
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- Red pepper flakes
- Extra salt and black pepper, if desired
- Garlic crostini/garlic bread
Instructions
- Soak cashews in warm water for at least 2 hours or use boiling water for 30 minutes.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package instructions; drain.
- Sauté onions, carrots, bell peppers, and broccoli in olive oil until tender. Add zucchini and cherry tomatoes; cook briefly.
- Combine cooked pasta with sautéed vegetables and creamy sauce; mix well.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg