Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a dish that beautifully marries fresh, colorful vegetables with a rich, indulgent sauce. This quick and easy recipe is perfect for busy weeknights or special occasions, ensuring a satisfying meal that’s both nourishing and delicious.
Ingredients
Scale
- 12 ounces penne pasta (or any pasta of choice)
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 2 tablespoons olive oil
- Assorted vegetables: red onion, carrot, red bell pepper, broccoli, cherry tomatoes, zucchini
- Italian seasoning and salt
Instructions
- Soak the raw cashews in warm water for at least 2 hours. Drain.
- In a high-speed blender, combine soaked cashews, water, lemon juice, garlic, salt, onion powder, and black pepper. Blend until smooth. Adjust consistency with additional water if needed.
- Cook pasta according to package instructions until al dente; drain.
- In a large pot over medium heat, sauté olive oil with red onion, carrot, red bell pepper, and broccoli for about 4 minutes. Add zucchini and cook for an additional 2 minutes before stirring in cherry tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and creamy cashew sauce. Mix well and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg