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Vegan pasta primavera topped with creamy garlic cashew sauce and fresh vegetables, including zucchini, broccoli, and cherry tomatoes.
Alyssa

Vegan Pasta Primavera

Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 571
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta (or any kind of pasta)
  • 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
  • ¾ cup raw cashews
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • Freshly ground black pepper
  • Red pepper flakes
  • Extra salt and black pepper, if desired
  • Garlic crostini/garlic bread

Method
 

  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. Blend soaked cashews, ½ cup water, lemon juice, garlic, salt, onion powder, and black pepper until smooth. Adjust consistency with water if needed.
  3. Cook pasta until al dente according to package instructions. Drain.
  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. Add cooked pasta and cashew sauce to vegetables. Stir to combine. Serve with red pepper flakes and garlic bread.

Notes

Enjoy with garlic bread or crostini!