Description
Vegan Pasta Primavera with Creamy Garlic Cashew Sauce is a vibrant and satisfying dish that combines fresh vegetables with a rich, dairy-free sauce. This delightful recipe showcases seasonal produce, making it not only nutritious but also incredibly flavorful. The creamy garlic cashew sauce gives the pasta a luxurious texture without any dairy, making it perfect for vegans and those looking for healthy meal options. Ideal for family dinners or meal prep, this easy-to-make dish is bound to impress everyone at the table. Enjoy a wholesome, plant-based meal that’s both comforting and delicious!
Ingredients
Scale
- 12 ounces penne pasta (or any preferred type)
- ¾ cup raw cashews
- 2 cups assorted vegetables (e.g., broccoli, bell peppers, zucchini)
- 2 tablespoons olive oil
- ½ cup water
- 2 cloves garlic
- Fresh lemon juice
- Salt and pepper to taste
Instructions
- Soak cashews in warm water for at least 2 hours or boil them for 30 minutes.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and pepper until smooth.
- Cook pasta according to package directions; drain.
- In a large pot, heat olive oil over medium heat and sauté onions, carrots, bell peppers, and broccoli until tender.
- Add zucchini and cook briefly before mixing in tomatoes and Italian seasoning.
- Combine cooked pasta and cashew sauce with sautéed vegetables; stir gently to combine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg