Description
Indulge in a vibrant and nourishing Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 12 ounces penne pasta (or your choice)
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 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
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 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. Drain.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package instructions; drain.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrot, bell pepper, and broccoli for 3-4 minutes. Add zucchini and cook for 2 more minutes; stir in cherry tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and creamy sauce; mix well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg