Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce—a delightful dish that harmonizes fresh, seasonal vegetables with a rich, velvety sauce. This plant-based recipe is not only quick and easy to prepare but also offers a wholesome meal packed with nutrients. Ideal for busy weeknights or special gatherings, this pasta dish will impress both vegan enthusiasts and anyone looking to enjoy a deliciously satisfying dinner. With its customizable ingredients and gluten-free options, it’s perfect for any palate. Experience the comfort of this creamy delight that transforms simple ingredients into an unforgettable meal.
Ingredients
Scale
- 12 ounces penne pasta (or gluten-free pasta)
- ¾ cup raw cashews
- 2 tablespoons olive oil
- 1 medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups small broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchini
- Garlic
- Lemon juice
- Italian seasoning
Instructions
- Soak cashews in warm water for at least 2 hours or use the quick method by boiling them for 30 minutes.
- Drain cashews and blend with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package instructions until al dente.
- In a large pot, heat olive oil over medium heat and sauté chopped onion, carrot, bell pepper, and broccoli for 3–4 minutes.
- Add zucchini and cook for another 2 minutes before adding cherry tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and creamy cashew sauce; stir well.
- Serve hot with optional toppings like red pepper flakes or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan/Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg