A number of years in the past, throughout my annual AK Zucchini week, I wished to create a veggie-packed, plant-based pasta that used up recent spring and summer season produce. This simple vegan pasta primavera recipe turned out much more scrumptious than I may’ve imagined, due to the creamiest garlic cashew sauce.
This plant-based tackle conventional pasta primavera is completely loaded with taste and recent greens, and I AM OBSESSED. The very best half? It packs 19g of protein and over 7g of fiber to maintain you full and happy with none meat. Kiddos and adults will LOVE this vibrant, nourishing meal!
What’s pasta primavera?
Conventional pasta primavera was truly based in New York within the Seventies and is mainly simply pasta with a number of recent greens that’s often tossed in a buttery, creamy sauce. The choices are infinite for customizing with tons of various veggies, so after all, I wished to create my very own vegan tackle pasta primavera with a creamy cashew sauce, which is mainly a model of my jalapeño cashew cream sauce (however with out jalapeños!)
Vegan pasta primavera substances
You’ll mainly simply want tons of recent summer season veggies, pasta, seasonings, and cashews to make this straightforward but oh-so-delicious vegan pasta primavera:
- Pasta: I like utilizing bowtie pasta (aka farfalle) or penne pasta, however be at liberty to make use of any sort of pasta you’d like.
- Oil: you’ll want a bit of olive oil to prepare dinner your veggies until they’re good and tender.
- Veggies: we’re utilizing purple onion, carrot, purple bell pepper, broccoli, cherry tomatoes, and zucchini. We’re really consuming the rainbow with this simple vegan pasta primavera!
- Italian seasoning: for a bit of Italian taste within the pasta.
- For the cashew sauce: you’ll want uncooked cashews, water, lemon juice, recent garlic, onion powder, salt & pepper.
- Non-compulsory for serving: I prefer to serve this pasta with purple pepper flakes, additional salt & pepper, and garlic crostini or my well-known home made garlic bread.
Customise your plant-based pasta primavera
- Select your veggies. Add any veggies you may have readily available! Within the spring, peas and asparagus could be scrumptious, and summer season tomatoes and corn could be nice in right here, too.
- Add additional protein. To maintain it vegan, be at liberty so as to add a can of rinsed, drained chickpeas to the pasta. Should you’re not vegan or vegetarian, strive including some grilled hen, shrimp, and even crispy bacon. A sprinkle of freshly grated parmesan would even be scrumptious.
- Decide your pasta. Be happy to alter it up along with your favourite pasta shapes. I like to recommend rotini or bowties, and even giant shells. You should utilize your favourite gluten-free pasta as nicely.
The right way to make vegan cashew sauce
The dairy-free garlic cashew sauce is mainly a scrumptious, plant-based tackle alfredo sauce, and I’m all for it. To make it:
- Soften the cashews. Soak your cashews in heat water for at the very least 2 hours. In any other case, pace this up by including the uncooked cashews to a pot with water, bringing it to a boil, then instantly turning off the warmth and letting the cashews sit for about 20-Half-hour within the sizzling water.
- Add to a blender. As soon as the cashews have completed soaking, drain them and add them to a high-powered blender with the remainder of the sauce substances.
- Mix till easy. Mix up all the substances on excessive till the sauce comes collectively. Style and add any further salt & pepper as mandatory. If you need a little bit of a thinner sauce, add 1-2 tablespoons extra water.
Can I take advantage of a distinct sauce?
Positive! When you have a nut allergy or desire a extra conventional, non-vegan pasta primavera, make the parmesan cheese sauce from this hen pasta bake and fold your noodles and veggies proper into the sauce.
Vegan pasta primavera in 3 easy steps
- Make the sauce & pasta. After making your creamy garlic cashew sauce, prepare dinner your pasta till al dente.
- Prepare dinner the veggies. Whereas your pasta boils, you’ll be able to prepare dinner your greens in a bit of olive oil in a skillet or a separate giant pot. I like to recommend cooking the zucchini for simply a few minutes, and including the tomatoes final to prepare dinner for only a minute in order that they don’t get mushy.
- Combine all of it collectively. Add cooked pasta and cashew sauce to the pot or skillet with the veggies and stir to mix. Prime with purple pepper flakes, and further salt and pepper if you happen to’d like, and serve with garlic bread or crostini!
Storing ideas
This creamy vegan pasta primavera will keep recent in an hermetic glass container within the fridge for about 4-5 days. It’s scrumptious made forward of time, too, so be at liberty to prep it the evening earlier than on your weekday lunches.
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I hope you like this simple vegan pasta primavera recipe! Should you make it, be sure you depart a remark and a score so I understand how you appreciated it. Keep tuned for extra zucchini recipes all week, xo!
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Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
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Scrumptious vegan pasta primavera full of tender greens tossed in a creamy garlic cashew sauce. This simple vegan pasta primavera recipe has fantastic flavors and loads of protein and wholesome fat for a comforting plant-based meal the entire household will love!
Components
- 12 ounces penne or bowtie pasta (or sub any sort of pasta you’d like, together with gluten free)
- 2 tablespoons extra-virgin olive oil
- ½ medium purple onion, sliced
- 1 giant carrot, peeled and reduce into matchsticks
- 1 medium purple bell pepper, sliced into skinny strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, reduce into matchsticks (or sliced and quartered)
- ½ teaspoon italian seasoning
- 1 teaspoon kosher salt
- Freshly floor black pepper
- For the sauce:
- ¾ cup uncooked cashews
- ½ cup water
- 2 tablespoons recent lemon juice
- 1 clove garlic (or sub 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ¼ teaspoon onion powder
- Freshly floor black pepper
- For serving:
- Pink pepper flakes
- Further salt and black pepper, if desired
- Garlic costini/garlic bread
Directions
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First make your sauce: soak the cashews in 2 cups of heat water for at the very least 2 hours; in any other case, I’ve discovered that you would be able to simply pace up the method by including the uncooked cashews to a pot with water and inserting over excessive warmth. Convey water to a boil, then instantly flip off the warmth; let the cashews sit for about Half-hour within the sizzling water, then drain.
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As soon as the cashews have completed soaking, you may be able to make the sauce: add drained cashews, ½ cup recent filtered water, recent lemon juice, garlic, salt, onion powder and black pepper to a blender. Mix on excessive till sauce comes collectively. If you need a little bit of a thinner sauce, add 1-2 tablespoons extra water. Put aside till prepared to make use of.
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Subsequent, prepare dinner your pasta till al dente, based on the instructions on the package deal. Reserve 1 cup of pasta water.
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Whereas your pasta boils, prepare dinner your greens: Add olive oil to a big pot and place over medium warmth. Add the onion, carrot, purple bell pepper and broccoli; saute for 4 to five minutes, stirring often. Subsequent add within the zucchini and prepare dinner for two to 4 minutes, or till all of the veggies are tender, however nonetheless have a bit of crisp to them. Lastly stir within the tomatoes, italian seasoning and salt and pepper, and prepare dinner for two minutes extra.
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Add the cooked pasta to the pot with the greens and cashew sauce to the pot with the veggies and stir to mix. Add a splash or two of the reserved pasta water to skinny out the sauce as wanted to make it creamy to your liking. Serve with purple pepper flakes, if desired. I like having fun with this with a facet of garlic bread or with garlic crostini!
Recipe Notes
See the total publish for much more methods to customise this pasta.
Vitamin
Serving: 1serving (primarily based on 4, with out facet of crostini)Energy: 581calCarbohydrates: 84.1gProtein: 19.1gFats: 20.4gSaturated Fats: 3.4gFiber: 7.4gSugar: 10.8g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by:Â Eat Love Eats
This publish was initially printed on August 3, 2020, republished with new photographs on June 24, 2021, and republished on April twenty ninth, 2026.
