Description
Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce. This easy plant-based pasta dish combines penne pasta with a medley of sautéed fresh vegetables and a rich, flavorful cashew-based sauce, making for a comforting and nutritious meal that the whole family will enjoy.
Ingredients
Pasta and Vegetables
- 12 ounces penne pasta (or any pasta of your choice, including gluten free)
- 2 tablespoons olive oil
- 1/2 medium red onion, sliced lengthwise
- 1 large carrot, peeled and cut into matchsticks
- 1 medium red bell pepper, cut into thin strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, sliced and quartered or cut into thin strips
- 1/2 teaspoon Italian seasoning
Sauce
- ¾ cup raw cashews
- 2 cups warm water (for soaking cashews)
- ½ cup water (for blending sauce)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- Freshly ground black pepper, to taste
For Serving
- Red pepper flakes, optional
- Extra salt and black pepper, if desired
- Garlic crostini or garlic bread
Instructions
- Soak the cashews: Place the raw cashews in 2 cups of warm water and soak for at least 2 hours. Alternatively, speed up the process by boiling the cashews in water: add the cashews to a pot with water, bring to a boil, then turn off the heat and let them sit in the hot water for 30 minutes before draining.
- Prepare the creamy cashew sauce: In a blender, combine the drained cashews, ½ cup fresh water, lemon juice, garlic, salt, onion powder, and freshly ground black pepper. Blend on high speed until smooth and creamy. If the sauce is too thick, add 1-2 tablespoons more water to reach desired consistency. Set aside until ready to use.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the sliced onion, carrot matchsticks, red bell pepper strips, and broccoli florets. Sauté for 3-4 minutes, stirring occasionally. Add the zucchini and cook for an additional 2 minutes, until the vegetables are tender but still slightly crisp. Stir in the halved cherry tomatoes and Italian seasoning, cooking for 1 more minute to incorporate flavors.
- Combine pasta, vegetables, and sauce: Add the cooked pasta and creamy cashew sauce to the pot with the sautéed vegetables. Stir gently to combine everything evenly and warm through.
- Serve: Plate the pasta primavera and garnish with red pepper flakes if desired. Enjoy with garlic crostini or garlic bread on the side for an extra comforting meal.
Notes
- Soaking cashews overnight yields the creamiest sauce, but the quick boil method works well if short on time.
- This recipe is easily adaptable to gluten-free pasta to accommodate dietary needs.
- You can customize the vegetables based on what’s in season or your preference.
- Red pepper flakes add a nice subtle heat but can be omitted for a milder dish.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Consider adding fresh basil or parsley for a fresh herbal touch.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
