Description
Indulge in our Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful dish that combines vibrant seasonal vegetables with a rich, dairy-free sauce. This recipe not only satisfies your taste buds but also nourishes your body with wholesome ingredients. Perfect for family meals or weeknight dinners, this pasta primavera is quick to make and can be customized with your favorite vegetables or pasta types. The creamy garlic cashew sauce elevates the flavors, ensuring everyone—vegans and non-vegans alike—will love every bite.
Ingredients
Scale
- 12 ounces penne pasta (or preferred type)
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper
- 2 tablespoons olive oil
- ½ 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
- ½ teaspoon italian seasoning
Instructions
- Soak cashews in warm water for at least 2 hours. Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrot, bell pepper, and broccoli for about 4 minutes. Add zucchini and cook for another 2 minutes before incorporating cherry tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and creamy cashew sauce. Stir well.
- Serve hot, optionally garnished with red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg