Vegan Pasta Primavera with Creamy Garlic Cashew Sauce Recipe
This Vegan Pasta Primavera features a colorful medley of fresh vegetables tossed with tender pasta and a luscious, creamy garlic cashew sauce. A healthy and flavorful dish perfect for any season, it combines sautéed red onion, carrots, bell pepper, broccoli, zucchini, and cherry tomatoes with a rich yet dairy-free sauce made from soaked cashews, lemon juice, and garlic. It’s an easy, satisfying meal served best with a sprinkle of red pepper flakes and garlic bread on the side.
- Prep Time: 15 minutes (includes quick soak method for cashews)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Pasta and Vegetables
- 12 ounces penne or bowtie pasta (or any preferred pasta, including gluten free)
- 2 tablespoons extra-virgin olive oil
- ½ medium red onion, sliced
- 1 large carrot, peeled and cut into matchsticks
- 1 medium red bell pepper, sliced into thin strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, cut into matchsticks or sliced and quartered
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Cashew Sauce
- ¾ cup raw cashews
- ½ cup fresh filtered water (plus additional 1-2 tablespoons if needed)
- 2 tablespoons fresh lemon juice
- 1 clove garlic (or 1 teaspoon garlic powder as substitute)
- 1 teaspoon kosher salt
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
For Serving
- Red pepper flakes, optional
- Extra salt and black pepper, if desired
- Garlic crostini or garlic bread
Instructions
- Prepare the Cashews: Soak the raw cashews in 2 cups of warm water for at least 2 hours. To speed up this process, place cashews in a pot with water, bring to a boil over high heat, then immediately turn off the heat and let soak in the hot water for about 30 minutes before draining.
- Make the Creamy Sauce: In a blender, combine the drained cashews, ½ cup fresh filtered water, fresh lemon juice, garlic, salt, onion powder, and black pepper. Blend on high until the sauce is smooth and creamy. Add 1-2 tablespoons of water if a thinner consistency is desired. Set aside.
- Cook the Pasta: Boil the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining and set the pasta aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add sliced red onion, carrot matchsticks, red bell pepper strips, and broccoli florets. Sauté for 4 to 5 minutes, stirring occasionally. Add the zucchini and cook for an additional 2 to 4 minutes until the vegetables are tender yet still crisp. Stir in cherry tomatoes, Italian seasoning, kosher salt, and black pepper, cooking for another 2 minutes.
- Combine Everything: Add the cooked pasta and creamy cashew sauce to the pot with the sautéed vegetables. Stir well to combine all ingredients evenly. Add reserved pasta water in small splashes as needed to thin the sauce and achieve desired creaminess.
- Serve: Plate the pasta primavera and sprinkle with red pepper flakes if you like a bit of heat. Offer garlic crostini or garlic bread alongside for a complete and comforting meal.
Notes
- Soaking cashews is key for a creamy and smooth sauce; use the hot soak method for quick preparation.
- You can substitute any pasta type you prefer, including gluten-free varieties, to accommodate dietary needs.
- If garlic powder is used instead of fresh garlic, the flavor will be milder but still delicious.
- For extra flavor, garnish with fresh basil or parsley if available.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated with a splash of water to loosen the sauce.