RecipeCastle

The Vegan Pasta Primavera I Make for Busy Weeknights

The Vegan Pasta Primavera I Make for Busy Weeknights
Prep
30 min
Cook
20 min
Total
50 min
Serves
4
Calories
571 kcal
Carbs
86.50 g

Ingredients

  • 12 ouncespenne pasta (or any kind of pasta)
  • 2 tablespoonsolive oil
  • 1/2 mediumred onion, sliced lengthwise
  • 1 largecarrot, peeled and cut into matchsticks
  • 1 mediumred bell pepper, cut into thin strips
  • 2 cupssmall broccoli florets
  • 1 ½ cupscherry tomatoes, halved
  • 2 mediumzucchini, sliced and quartered or cut into thin strips
  • 1/2 teaspoonitalian seasoning
  • ¾ cupraw cashews
  • ½ cupwater
  • 2 tablespoonsfresh lemon juice
  • 2 clovesgarlic
  • 1 teaspoonsalt
  • 1/4 teaspoononion powder
  • —Freshly ground black pepper
  • —Red pepper flakes
  • —Extra salt and black pepper, if desired
  • —Garlic crostini/garlic bread

Instructions

  1. 1

    Soak the cashews in 2 cups of warm water for at least 2 hours, or bring to a boil and soak in hot water for 30 minutes. Drain once softened.

  2. 2

    Blend soaked cashews, ½ cup water, lemon juice, garlic, salt, onion powder, and black pepper until smooth. Adjust consistency with water if needed.

  3. 3

    Cook pasta until al dente according to package instructions. Drain.

  4. 4

    Heat olive oil in a large pot over medium heat. Sauté onion, carrot, bell pepper, and broccoli for 3-4 minutes. Add zucchini and cook for another 2 minutes. Stir in tomatoes and Italian seasoning for 1 minute.

  5. 5

    Add cooked pasta and cashew sauce to vegetables. Stir to combine. Serve with red pepper flakes and garlic bread.