Description
A vibrant and nutrient-packed dish featuring fresh vegetables and a creamy cashew sauce, all without animal products.
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot, sliced
- 1 1/2 cups Cherry tomatoes, halved
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1/2 medium Red onion, chopped
- 2 medium Zucchini, sliced
- Juice of 1 fresh Lemon
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 3/4 cup raw Cashews
Instructions
- Cook the penne pasta according to the package instructions. Once done, drain and set aside.
- Soak the cashews in water for at least 2 hours, then drain them.
- In a blender, combine the soaked cashews, minced garlic, lemon juice, and a splash of water. Blend until you achieve a smooth and creamy consistency.
- In a large pan, heat olive oil over medium heat. Add the chopped red onion and garlic. Sauté until softened, about 3-4 minutes.
- Toss in the broccoli, zucchini, sliced carrot, red bell pepper, and cherry tomatoes. Cook until the veggies are tender, around 5-7 minutes.
- Add the cooked pasta to the pan, and then stir in the creamy cashew sauce. Toss everything together until well combined.
- Serve hot and enjoy your delectable Vegan Pasta Primavera!
Notes
This dish can be served with nutritional yeast for a cheesy flavor or fresh herbs for added freshness. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian