Description
Indulge in the delightful flavors of Vegan Pasta Primavera with Creamy Garlic Cashew Sauce. This vibrant dish features an array of colorful vegetables tossed with penne pasta, all enveloped in a rich, creamy garlic sauce made from wholesome cashews. Perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends, this recipe is as nutritious as it is satisfying. The creamy sauce provides healthy fats and protein, making it a wholesome option for plant-based eaters. Plus, it’s versatile enough to accommodate your favorite seasonal vegetables. Elevate your mealtime experience and enjoy this comforting vegan dish that everyone will crave.
Ingredients
Scale
- 12 ounces penne pasta
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 medium zucchini
- 2 cloves garlic
Instructions
- Soak the cashews in warm water for at least 2 hours or boil for 30 minutes.
- Blend soaked cashews with water, lemon juice, garlic, salt, onion powder, and black pepper until smooth.
- Cook pasta according to package directions until al dente; drain and set aside.
- In a large pot, heat olive oil over medium heat and sauté onions, carrots, bell pepper, and broccoli for about 4 minutes.
- Add zucchini and cook for an additional 2 minutes; stir in tomatoes and Italian seasoning.
- Combine cooked pasta with sautéed vegetables and creamy sauce; mix well and serve warm.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 392
- Sugar: 4g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg