VNiceFood

The Vegan Pasta Primavera I Make on Busy Weeknights — One-Pot

The Vegan Pasta Primavera I Make on Busy Weeknights — One-Pot
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Calories
571 kcal
Protein
18.00 g
Carbs
86.50 g
Fat
19.10 g

Ingredients

  • 12 ouncespenne pasta (or any pasta you'd like)
  • 2 tablespoonsolive oil
  • 1/2 mediumred onion, sliced
  • 1 largecarrot, cut into matchsticks
  • 1 mediumred bell pepper, cut into strips
  • 2 cupssmall broccoli florets
  • 1 ½ cupscherry tomatoes, halved
  • 2 mediumzucchini, sliced
  • 1/2 teaspoonItalian seasoning
  • ¾ cupraw cashews
  • ½ cupwater
  • 2 tablespoonsfresh lemon juice
  • 2 clovesgarlic
  • 1 teaspoonsalt
  • 1/4 teaspoononion powder
  • to tastefreshly ground black pepper
  • to tastered pepper flakes

Instructions

  1. 1

    Soak the cashews in warm water for at least 2 hours, or boil for 30 minutes and drain.

  2. 2

    Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.

  3. 3

    Cook pasta according to package directions until al dente.

  4. 4

    Sauté onion, carrot, red bell pepper, and broccoli in olive oil for 3-4 minutes.

  5. 5

    Add zucchini, cook for an additional 2 minutes, then stir in tomatoes and Italian seasoning for 1 more minute.

  6. 6

    Combine cooked pasta and cashew sauce with the veggies and serve.