Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful dish that combines seasonal vegetables with a luscious, dairy-free sauce. This recipe is perfect for quick weeknight dinners or special occasions, offering a nutritious and satisfying meal that everyone will enjoy. With its rich garlic cashew sauce and colorful veggies, this plant-based pasta is not only visually appealing but also packed with essential nutrients. Whether you’re a vegan or simply looking to incorporate more healthy options into your diet, this recipe is sure to impress.
Ingredients
Scale
- 12 ounces penne pasta (or any preferred pasta)
- ¾ cup raw cashews
- ½ medium red onion, sliced
- 1 large carrot, matchsticks
- 2 cups small broccoli florets
- 1 medium red bell pepper, thin strips
- 1½ cups cherry tomatoes, halved
- 2 medium zucchini, sliced
- olive oil, lemon juice, garlic, and seasonings for the sauce
Instructions
- Soak cashews in warm water for at least two hours; quick soak by boiling for 30 minutes.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package instructions until al dente; drain.
- In a large pot over medium heat, sauté red onion, carrot, bell pepper, and broccoli in olive oil for about 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 and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (around 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg