Are you looking for a vibrant and satisfying dish that highlights the beauty of seasonal vegetables? This Vegan Pasta Primavera with Cashew Cream is the perfect answer. It’s a quick and easy vegan recipe that combines your favorite veggies with a creamy, nutty sauce that’s both indulgent and healthy. Perfect for a weeknight dinner, this dish celebrates freshness and flavor without any animal products.
Imagine twirling your fork around a bowl of pasta that’s not only colorful but also loaded with nutrition. The creamy cashew sauce brings a luxurious texture that elevates the fresh vegetables, making this dish a winner for both vegans and non-vegans alike. Plus, it’s ready in under 30 minutes, making it a great choice for busy days!
Delicious Vegan Pasta Primavera with Cashew Cream
This Vegan Pasta Primavera is a delightful medley of sautéed seasonal vegetables and perfectly cooked pasta, all wrapped in a rich and creamy cashew cream sauce. It’s a dish that bursts with flavor and has a refreshing taste profile thanks to the addition of fresh herbs and lemon.
Ingredients
- 8 oz pasta of choice (spaghetti, penne, or fusilli)
- 1 cup cashews soaked for at least 2 hours
- 1 clove garlic minced
- 1/4 cup nutritional yeast
- 1/2 cup water (adjust for desired creaminess)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1/4 cup fresh basil chopped for garnish
Instructions
- Cook the Pasta: Boil salted water in a large pot and cook the pasta according to package instructions. Drain and set aside.
- Prepare the Cashew Cream: In a blender, combine soaked cashews, garlic, nutritional yeast, water, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust the water for desired consistency.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium-high heat. Add the cherry tomatoes, zucchini, bell pepper, and broccoli. Sauté for about 5-7 minutes until tender but still vibrant.
- Combine: Add the cooked pasta to the skillet with the sautéed vegetables. Pour the cashew cream over the top and gently toss to combine until everything is well coated.
- Serve: Divide the pasta primavera among plates, garnish with fresh basil, and enjoy your delicious vegan meal!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 380kcal
- Fat: 20g
- Protein: 12g
- Carbohydrates: 40g