Every yr I host my well-known #AKZucchiniWeek crammed with scrumptious, candy & savory zucchini recipes for each and every meal. Last 12 months I created this fantastic, easy vegan pasta primavera recipe packed with a rainbow of veggies and tossed in a creamy garlic cashew sauce.
This plant-based tackle conventional pasta primavera is so delicious that it deserved a bit re-share. This pasta is really stacked with fresh veggies and I AM OBSESSED. The cashew garlic cream sauce is so easy but incredibly flavorful. I'm hoping you like it!
What is pasta primavera?
Traditional pasta primavera used to be in fact based in New York within the Seventies and is mainly simply pasta with loads of recent greens that’s generally tossed in a buttery, creamy sauce. The choices are never-ending for customizing with tons of various veggies, so of course, I sought after to create my very own vegan tackle pasta primavera with a creamy cashew sauce which is principally a version of my jalapeno cashew cream sauce (but without jalapenos!)
Vegan pasta primavera ingredients
You’ll basically simply need lots of clean summer time veggies, pasta, seasonings and cashews to make this straightforward but oh-so-delicious vegan pasta primavera:
- Pasta: I like the use of penne pasta, but be at liberty to use any roughly pasta you’d like (even gluten free pasta).
- Olive oil: for cooking your veggies until they’re nice and smooth.
- Veggies: we’re using pink onion, carrot, crimson bell pepper, broccoli, cherry tomatoes and naturally, zucchini. Truly eating the rainbow with this simple vegan pasta primavera! Feel unfastened to mix'n'match in response to what you will have. Corn and asparagus would be scrumptious, too!
- Italian seasoning: for a bit of Italian flavor in the pasta.
- For the creamy garlic cashew sauce: you’ll need raw cashews, water, lemon juice, garlic, onion powder, salt & pepper.
- Optional for serving: red pepper flakes, further salt & pepper and garlic crostini or my well-known homemade garlic bread.
How to make creamy vegan garlic cashew sauce (aka plant-based alfredo sauce!)
The dairy loose garlic cashew sauce is basically a delicious, plant-based tackle alfredo sauce and I am desirous about it. To make it:
- Soften the cashews. You’ll do this via soaking them in 2 cups of heat water for a minimum of 2 hours. Otherwise, I’ve found that you'll simply accelerate the method through adding the raw cashews to a pot with water and putting over high heat. Bring water to a boil, then immediately flip off the heat; let the cashews sit down for roughly 20-30 minutes within the scorching water, then drain.
- Add the elements on your blender. Once the cashews have completed soaking: upload tired cashews, ½ cup contemporary water, recent lemon juice, garlic salt, onion powder and black pepper to a blender.
- Blend until clean. Blend up all of the elements on high until sauce comes together. Taste and add any further salt & pepper as vital. If you wish to have just a little of a thinner sauce, upload 1-2 tablespoons more water. Set apart until in a position to make use of.
Vegan pasta primavera in Three easy steps
- Make the sauce & pasta. After making your creamy garlic cashew sauce, prepare dinner your pasta till al dente, consistent with the directions at the bundle.
- Cook the veggies. While your pasta boils, you'll be able to prepare dinner your greens. Add olive oil to a big pot and place over medium warmth. Once oil is scorching, upload the onion, carrot, crimson bell pepper and broccoli; saute for 3-4 minutes, stirring every now and then. Next upload in the zucchini and prepare dinner for two minutes, or until all the veggies are smooth, but still have a bit of crisp to them. Finally stir in the tomatoes and italian seasoning and cook dinner for 1 minute extra.
- Mix it all in combination. Finally, upload cooked pasta and cashew sauce to the pot with the veggies and stir to mix. Serve with purple pepper flakes, if desired. I love enjoying this with a side of garlic bread or with garlic crostini!
Customize your plant-based pasta primavera
- Choose your veggies. Add any veggies you've got available! In the spring peas and asparagus can be delicious, and summer time tomatoes and corn could be great in right here, too.
- Add a protein. If you’re now not vegan or vegetarian check out adding some grilled rooster, shrimp and even crispy bacon. A sprinkle of freshly grated parmesan would also be scrumptious.
- Pick your pasta. Feel unfastened to modify it up with your favourite pasta shapes. I think it will be a laugh to make use of spaghetti noodles or bowties.
Storing guidelines
This creamy vegan pasta primavera will stay fresh lined within the refrigerator for roughly 4-Five days. It’s delicious made ahead of time, too, so be at liberty to prep it the night before to your weekday lunches.
More vegan recipes to try
Get all of our scrumptious vegan recipes here!
I am hoping you like this straightforward vegan pasta primavera recipe! If you are making it make sure to go away a remark and a rating so I understand how you liked it. Stay tuned for extra zucchini recipes all week, xo!
Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Delicious vegan pasta primavera packed with gentle greens and tossed in a creamy garlic cashew sauce. This easy vegan pasta primavera recipe has wonderful flavors and a variety of protein and healthy fat for a comforting plant-based meal the entire circle of relatives will love!
- 12 oz. penne pasta (or sub any more or less pasta you’d like)
- 2 tablespoons olive oil
- 1/2 medium purple onion, sliced lengthwise
- 1 huge carrot, peeled and reduce into matchsticks
- 1 medium purple bell pepper, reduce into skinny strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, sliced and quartered OR minimize into thin strips
- 1/2 teaspoon italian seasoning
- For the sauce:
- ¾ cup uncooked cashews
- ½ cup water
- 2 tablespoons contemporary lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- Freshly floor black pepper
- For serving:
- Red pepper flakes
- Extra salt and black pepper, if desired
- Garlic costini/garlic bread
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First make your sauce: soak the cashews in 2 cups of warm water for a minimum of 2 hours; another way I've found that you can easily accelerate the process by means of adding the raw cashews to a pot with water and putting over prime heat. Bring water to a boil, then right away flip off the heat; let the cashews sit for roughly 30 minutes within the sizzling water, then drain.
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Once the cashews have completed soaking you'll be able to be ready to make the sauce: upload tired cashews, ½ cup contemporary water, contemporary lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on prime till sauce comes together. If you wish to have slightly of a thinner sauce, upload 1-2 tablespoons more water. Set aside until able to use.
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Next, prepare dinner your pasta till al dente, in line with the instructions at the bundle.
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While your pasta boils, you'll cook dinner your vegetables. Add olive oil to a big pot and position over medium warmth. Once oil is scorching, upload the onion, carrot, crimson bell pepper and broccoli; saute for 3-Four minutes, stirring occasionally. Next add in the zucchini and prepare dinner for 2 mins, or till the entire veggies are mushy, but nonetheless have a bit crisp to them. Finally stir in the tomatoes and italian seasoning and prepare dinner for 1 minute more.
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Finally, add cooked pasta and cashew sauce to the pot with the veggies and stir to mix. Serve with red pepper flakes, if desired. I love enjoying this with an aspect of garlic bread or with garlic crostini!
Feel unfastened to mix and match your veggies according to what you could have to be had. Mushrooms, corn or asparagus would be highest to mix and match!
Nutrition
Servings: Four servings
Serving size: 1 serving (based on 4)
Calories: 571kcal
Fat: 19.1g
Saturated fat: 2.5g
Carbohydrates: 86.5g
Fiber: 10.6g
Sugar: 9.9g
Protein: 18g
Recipe via: Monique Volz // Ambitious Kitchen | Photography by means of: Eat Love Eats
This post was at first published on August 3, 2020, and republished with new footage on June 24, 2021.
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