Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce! This delightful dish is a colorful medley of seasonal vegetables tossed with a rich, creamy cashew sauce that will leave everyone craving more. Perfect for weeknight dinners or special gatherings, this plant-based recipe offers a nourishing balance of protein and healthy fats. With its ease of preparation and customizable nature, you can adapt it to suit your family’s preferences. Experience the harmony of fresh ingredients and savory flavors in this comforting vegan meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 12 ounces penne pasta (or any pasta type)
- ¾ cup raw cashews
- 2 tablespoons olive oil
- 1 medium red onion, sliced
- 1 large carrot, matchsticks
- 1 medium red bell pepper, thin strips
- 2 cups broccoli florets
- 1½ cups cherry tomatoes, halved
- 2 medium zucchini, quartered
- ½ teaspoon Italian seasoning
- Fresh lemon juice, garlic, salt, and pepper for the sauce
Instructions
- Soak cashews in warm water for at least 2 hours or boil for 30 minutes.
- Blend soaked cashews with fresh 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 over medium heat, sauté onion, carrot, bell pepper, and broccoli in olive oil for about 4 minutes.
- Add zucchini and cook for another 2 minutes before stirring in tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and cashew sauce; serve warm.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 485
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg