Description
Delight in the vibrant and nourishing flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce. This delightful dish combines a medley of seasonal vegetables tossed in a rich, creamy sauce made from soaked cashews, garlic, and fresh lemon juice. It’s not just visually appealing but also a nutritious meal that caters to both plant-based eaters and those looking to enjoy a hearty vegetarian option. Perfect for family gatherings, potlucks, or a simple weeknight dinner, this recipe showcases how enjoyable healthy eating can be. With its protein-rich sauce and colorful veggies, it promises to satisfy your cravings while keeping things wholesome.
Ingredients
Scale
- 12 ounces penne pasta
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 1 medium red bell pepper
- 2 cups small broccoli florets
- 2 medium zucchini
- 1 large carrot
- Cherry tomatoes
Instructions
- Soak cashews in warm water for at least 2 hours or use the quick boil method.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta following package instructions until al dente.
- Sauté sliced onion, carrot, bell pepper, broccoli, and zucchini in olive oil until tender but crisp.
- Stir in halved cherry tomatoes and Italian seasoning.
- Combine cooked pasta with the sautéed vegetables and cashew sauce; mix well.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg