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Vegan Pasta Primavera with Creamy Garlic Cashew Sauce

Vegan Pasta Primavera with Creamy Garlic Cashew Sauce


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  • Author: Samia
  • Total Time: 35 minutes
  • Yield: Serves 4

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

Scale
  • 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

  1. Soak cashews in warm water for at least 2 hours. For a quick method, boil them for 30 minutes.
  2. Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and pepper until smooth.
  3. Cook pasta according to package instructions until al dente.
  4. 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.
  5. 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