Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful dish that brings together fresh vegetables and a rich, creamy sauce. Perfect for weeknight dinners or special occasions, this pasta is not only satisfying but also bursting with nutrients. The creamy cashew sauce, made from wholesome ingredients, elevates the dish, making it a hit with both kids and adults alike. Customize it with your favorite seasonal veggies for an added twist—this recipe is as versatile as it is delicious!
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free)
- 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
- 1/2 teaspoon Italian seasoning
- 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 boil for 30 minutes.
- In a blender, combine soaked cashews, water, lemon juice, garlic, salt, onion powder, and black pepper; blend until smooth.
- Cook pasta according to package instructions until al dente.
- Sauté vegetables in olive oil over medium heat until tender-crisp.
- Combine cooked pasta with sautéed vegetables and creamy sauce; stir well and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg