Creamy Vegan Pasta Primavera
A rich and creamy vegan pasta dish loaded with fresh vegetables and a silky cashew-based sauce. This easy plant-based dinner is perfect for busy weeknights and delivers comfort food flavor without dairy.
Equipment
- 1 Large pot
- 1 High-speed blender
- 1 Large skillet
- 1 Knife
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 12 oz 340 g penne pasta
- 1 cup raw cashews soaked for 2 hours
- 1 cup vegetable broth
- 1 bunch asparagus cut into bite-sized pieces
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
- 3 garlic cloves minced
- 1 shallot finely diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Soak the cashews in water for at least 2 hours, then drain.
- Blend the soaked cashews with vegetable broth until completely smooth.
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add shallot and garlic and cook for 2 minutes until fragrant.
- Add asparagus, bell pepper, zucchini, and cherry tomatoes.
- Cook for 6–8 minutes until vegetables are tender-crisp.
- Pour in the cashew cream and lemon juice.
- Stir in nutritional yeast, salt, and black pepper.
- Simmer for 2–3 minutes until the sauce thickens slightly.
- Add the cooked pasta and toss until evenly coated.
- Serve immediately while warm.
Notes
- Add spinach, peas, or broccoli for extra vegetables.
- Use gluten-free pasta if needed.
- Sun-dried tomatoes add extra flavor.
- Reheat leftovers with a splash of oat milk or vegetable broth.
- Store in an airtight container for up to 3 days.
Protein: 15 g
Fat: 20 g
Saturated Fat: 3 g
Fiber: 8 g
Sugar: 6 g
Sodium: 480 mg
Potassium: 620 mg
Calcium: 90 mg
Iron: 4 mg
