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Delicious vegan pasta primavera with creamy garlic cashew sauce and fresh vegetables.
Alyssa

Vegan Pasta Primavera

Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 571
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta or any pasta you'd like
  • 2 tablespoons olive oil
  • 1/2 medium red onion, sliced
  • 1 large carrot, cut into matchsticks
  • 1 medium red bell pepper, cut into strips
  • 2 cups small broccoli florets
  • 1 ½ cups cherry tomatoes, halved
  • 2 medium zucchini, sliced
  • 1/2 teaspoon Italian seasoning
  • ¾ cup raw cashews
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • to taste freshly ground black pepper
  • to taste red pepper flakes

Method
 

  1. Soak the cashews in warm water for at least 2 hours, or boil for 30 minutes and drain.
  2. Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
  3. Cook pasta according to package directions until al dente.
  4. Sauté onion, carrot, red bell pepper, and broccoli in olive oil for 3-4 minutes.
  5. Add zucchini, cook for an additional 2 minutes, then stir in tomatoes and Italian seasoning for 1 more minute.
  6. Combine cooked pasta and cashew sauce with the veggies and serve.

Notes

Serve with garlic bread or crostini for added flavor.