Description
Indulge in a bowl of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful and wholesome dish that brings together vibrant seasonal vegetables and a rich, dairy-free sauce. This recipe is not only quick to prepare but also customizable, allowing you to use your favorite pasta and any fresh veggies you have on hand. Perfect for busy weeknights or family gatherings, this dish is sure to please everyone at the table—even non-vegans will be asking for seconds! Enjoy the creamy texture of the cashew sauce paired with the crispness of sautéed vegetables for an unforgettable meal.
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free alternative)
- ¾ cup raw cashews
- 2 tablespoons olive oil
- 1 medium red onion
- 2 cups broccoli florets
- 1 large carrot
- 1 medium red bell pepper
- 1½ cups cherry tomatoes
- 2 medium zucchinis
- Seasonings: salt, pepper, Italian seasoning, garlic
Instructions
- Soak cashews in warm water for at least 2 hours or boil for 30 minutes. Drain.
- Blend soaked cashews with lemon juice, garlic, salt, onion powder, and black pepper until smooth. Set aside.
- Cook pasta according to package instructions until al dente.
- 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 adding cherry tomatoes and Italian seasoning; sauté for an additional minute.
- Combine cooked pasta with sautéed vegetables and cashew sauce. Stir well to mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg