Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful plant-based dish that perfectly balances comfort and nutrition. This recipe showcases an array of fresh, colorful vegetables tossed with al dente pasta, all enveloped in a rich and creamy garlic cashew sauce. Ideal for a busy weeknight dinner or a casual gathering, this versatile meal can be customized with your favorite seasonal veggies. Quick to prepare and satisfying for the whole family, it’s an easy way to enjoy wholesome ingredients without sacrificing flavor.
Ingredients
Scale
- 12 ounces penne pasta (or any pasta)
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 medium zucchini
- 1½ cups cherry tomatoes
- 2 cloves garlic
- Fresh lemon juice
Instructions
- Soak cashews in warm water for at least 2 hours or quick-soak by boiling 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 directions; drain.
- In a large pot, heat olive oil over medium heat; sauté onion, carrot, bell pepper, and broccoli for about 4 minutes.
- Add zucchini and cook for another 2 minutes; mix in tomatoes and Italian seasoning.
- Combine cooked pasta and cashew sauce with sautéed veggies. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg