Description
This Vegan Pasta Primavera features tender penne pasta tossed with vibrant sautéed vegetables and a rich, creamy garlic cashew sauce. Perfect for a wholesome, plant-based meal that’s both flavorful and satisfying.
Ingredients
Scale
Pasta
- 12 ounces penne pasta (or any preferred type)
Cashew Sauce
- ¾ cup raw cashews
- 2 cloves garlic
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup water (for blending)
Vegetables
- ½ medium red onion, sliced
- 1 large carrot, sliced
- 1 medium red bell pepper, sliced
- 2 cups small broccoli florets
- 1½ cups cherry tomatoes, halved
- 2 medium zucchini, sliced
Other
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Soak Cashews: Place the raw cashews in a bowl and cover with warm water. Allow them to soak for at least 2 hours to soften, then drain.
- Make Cashew Sauce: In a blender, combine the soaked cashews, ½ cup fresh water, lemon juice, garlic cloves, salt, onion powder, and black pepper. Blend until completely smooth and creamy. Set the sauce aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain well and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced red onion, carrot, red bell pepper, and broccoli florets. Sauté for about 4 minutes until they begin to soften. Add the zucchini slices and cook for an additional 2 minutes. Finally, stir in the cherry tomatoes and cook for 1 more minute.
- Combine and Serve: Add the cooked pasta and creamy cashew sauce to the sautéed vegetables in the skillet. Toss everything together until well combined and heated through. Adjust seasoning with salt and pepper as desired. Serve the pasta primavera hot for a fresh, nourishing meal.
Notes
- For a thinner sauce, add more water when blending the cashews.
- Soaking cashews overnight can speed up blending and improve sauce texture.
- Use gluten-free pasta to make this recipe gluten-free.
- Feel free to swap vegetables based on seasonal availability.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
