Description
Indulge in the vibrant and wholesome experience of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce. This delightful dish combines an array of fresh, colorful vegetables and a rich, dairy-free creamy sauce, making it not just a meal but a celebration of flavors. Perfect for weeknight dinners or special occasions, this recipe is packed with nutrients and plant-based goodness, ensuring that each bite is both satisfying and nourishing. With a quick preparation time and customizable ingredients, it’s a versatile option for everyone at the table.
Ingredients
- 12 ounces penne pasta (or gluten-free)
- ¾ cup raw cashews
- ½ medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchini
- Olive oil
- Lemon juice
- Garlic
- Italian seasoning
- Salt
- Black pepper
Instructions
- Soak cashews in warm water for at least 2 hours. For a quick method, boil them for 30 minutes.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and pepper until smooth.
- Cook pasta according to package instructions until al dente.
- Sauté sliced onion, carrots, bell pepper, and broccoli in olive oil for 3–4 minutes; add zucchini and cook for another 2 minutes before adding cherry tomatoes and Italian seasoning.
- Combine drained pasta with sautéed vegetables and cashew sauce; mix well and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg