Description
Delight in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a wholesome and satisfying meal that’s perfect for any occasion. This easy recipe features a medley of fresh vegetables tossed in a rich, creamy cashew sauce that elevates your dining experience. Ready in under 30 minutes, it’s not only quick but also packed with nutrients and flavor, making it ideal for busy weeknights or family gatherings. Customize it with your favorite pasta and seasonal veggies to create a dish everyone will love. Enjoy the combination of textures and tastes that will leave your guests asking for seconds!
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free alternative)
- ¾ cup raw cashews
- 1 medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchini
- 2 tablespoons olive oil
- Salt
- Black pepper
- Italian seasoning
- Garlic
Instructions
- Soak cashews in warm water for at least 2 hours or use the quick-boil method. Drain.
- Blend soaked cashews with water, 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 over medium heat, sauté onions, carrots, bell peppers, and broccoli in olive oil for about 3-4 minutes.
- Add zucchini and cook for an additional 2 minutes until all veggies are tender yet crisp. Stir in cherry tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and cashew sauce; mix well. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg