Description
Indulge in the vibrant flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful dish that’s as nourishing as it is satisfying. Perfect for family dinners or casual gatherings, this recipe features a colorful medley of fresh vegetables tossed in a smooth and creamy cashew sauce. Quick to prepare and bursting with flavor, it transforms plant-based eating into a deliciously enjoyable experience for everyone at the table.
Ingredients
Scale
- 12 ounces penne pasta
- ¾ cup raw cashews
- 2 tablespoons olive oil
- 1 medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 ½ cups cherry tomatoes
- 2 medium zucchini
- 2 cloves garlic
- ½ cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Soak cashews in warm water for at least 2 hours. Drain.
- In a blender, combine soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper. Blend until smooth.
- Cook penne pasta according to package instructions; drain.
- In a large pot over medium heat, sauté onion, carrot, bell pepper, and broccoli in olive oil for about 3–4 minutes. Add zucchini and cook for an additional 2 minutes before adding cherry tomatoes and Italian seasoning.
- Mix cooked pasta with sautéed vegetables and creamy cashew sauce until well combined.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg