Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful and nutritious dish that’s perfect for any occasion. This easy-to-make recipe features an array of colorful vegetables tossed with penne pasta, all enveloped in a rich, creamy garlic cashew sauce that’s entirely plant-based. Ready in under 30 minutes, this dish is ideal for busy weeknights or casual gatherings, pleasing both kids and adults alike. Feel free to customize with your favorite veggies to make it your own!
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free alternative)
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 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
- Freshly ground black pepper
Instructions
- Soak cashews in warm water for at least 2 hours or boil for 30 minutes.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth; set aside.
- Cook pasta according to package directions.
- Sauté sliced vegetables in olive oil until tender-crisp; add cooked pasta and sauce.
- Toss everything together and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups (375g)
- Calories: 480
- Sugar: 6g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg