Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce. This easy vegan pasta primavera recipe has wonderful flavors and plenty of protein and healthy fats for a comforting plant-based meal the whole family will love!
Servings 4 servings
Calories 571cal
Ingredients
- 12 ounces penne pasta (or sub any kind of pasta you’d like, including gluten free)
- 2 tablespoons olive oil
- 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
- 1/2 teaspoon italian seasoning
- For the sauce:
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- For serving:
- Red pepper flakes
- Extra salt and black pepper, if desired
- Garlic costini/garlic bread
Instructions
- First make your sauce: soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, ½ cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.
- Next, cook your pasta until al dente, according to the directions on the package.
- While your pasta boils, you can cook your vegetables. Add olive oil to a large pot and place over medium heat. Once oil is hot, add the onion, carrot, red bell pepper and broccoli; saute for 3-4 minutes, stirring occasionally. Next add in the zucchini and cook for 2 minutes, or until all the veggies are tender, but still have a little crisp to them. Finally stir in the tomatoes and italian seasoning and cook for 1 minute more.
- Finally, add cooked pasta and cashew sauce to the pot with the veggies and stir to combine. Serve with red pepper flakes, if desired. I love enjoying this with a side of garlic bread or with garlic crostini!
Notes
Feel free to mix and match your veggies based on what you have available. Mushrooms, corn or asparagus would be perfect to mix and match!
See the full post for even more ways to customize this vegan pasta primavera.
Nutrition
Serving: 1serving (based on 4) | Calories: 571cal | Carbohydrates: 86.5g | Protein: 18g | Fat: 19.1g | Saturated Fat: 2.5g | Fiber: 10.6g | Sugar: 9.9g