Description
Indulge in this Vegan Pasta Primavera with Creamy Garlic Cashew Sauce, a delightful dish bursting with vibrant vegetables and a luscious sauce that will satisfy your cravings without compromising on health. Perfect for family gatherings or a cozy solo dinner, this dish seamlessly combines flavor and nutrition. The creamy garlic cashew sauce elevates the fresh veggies, making every bite a celebration of plant-based goodness. Easy to prepare and versatile, this recipe is ideal for busy weeknights or when you want to impress guests with minimal effort.
Ingredients
Scale
- 12 ounces penne pasta (or any pasta)
- ¾ cup raw cashews
- ½ cup water (for blending)
- 2 tablespoons olive oil
- 1 medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchinis
- Fresh lemon juice
- Garlic
- Salt
- Italian seasoning
Instructions
- Soak cashews in warm water for at least 2 hours or boil for quicker softening.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package instructions until al dente.
- Sauté onion, carrot, red bell pepper, and broccoli in olive oil for about 4 minutes.
- Add zucchini and tomatoes; cook for another 3 minutes until tender-crisp.
- Combine cooked pasta with sautéed vegetables and cashew sauce; mix well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg