Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful plant-based dish that combines fresh vegetables with a luscious, dairy-free sauce. This recipe is not only quick to prepare but also allows for easy customization based on seasonal produce or personal preferences. Packed with nutrients and rich flavors, it’s a wholesome meal perfect for family dinners, meal prep, or entertaining guests. Enjoy this comforting yet healthy option that everyone can savor!
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free option)
- ¾ cup raw cashews
- 2 tablespoons olive oil
- 1 medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchini
- Seasonings: Italian seasoning, salt, garlic, lemon juice
Instructions
- Soak cashews in warm water for at least 2 hours. Drain and blend with fresh water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook the penne pasta according to package instructions until al dente.
- In a large pot, heat olive oil over medium heat; sauté onion, carrot, red bell pepper, and broccoli for about 4 minutes. Add zucchini and cook for an additional 2 minutes before adding 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: 25 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan/Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg