Description
Indulge in a delightful Vegan Pasta Primavera with Creamy Garlic Cashew Sauce that’s bursting with vibrant flavors and wholesome ingredients. This plant-based dish is perfect for busy weeknights or special occasions, bringing together colorful vegetables and a rich, dairy-free sauce that will satisfy everyone at the table.
Ingredients
Scale
- 12 ounces penne pasta (or any preferred type)
- ¾ cup raw cashews
- ½ medium red onion
- 1 large carrot
- 1 medium red bell pepper
- 2 cups small broccoli florets
- 1½ cups cherry tomatoes
- 2 medium zucchini
- 2 cloves garlic
- Olive oil
- Salt
- Lemon juice
- Onion powder
- Black pepper
Instructions
- Soak cashews in warm water for at least 2 hours; drain.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth. Set aside.
- Cook pasta according to package instructions; drain.
- Sauté onion, carrot, bell pepper, and broccoli in olive oil over medium heat for about 4 minutes. Add zucchini and cook another 2 minutes. Stir in tomatoes.
- Combine cooked pasta and cashew sauce with sautéed vegetables; mix well and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg