Just a few years in the past, throughout my annual AK Zucchini week, I wished to create a veggie-packed, plant-based pasta that used up contemporary spring and summer time produce. This simple vegan pasta primavera recipe turned out much more scrumptious than I might’ve imagined, due to the creamiest garlic cashew sauce.
This plant-based tackle conventional pasta primavera is totally loaded with taste and contemporary greens, and I AM OBSESSED. The perfect half? It packs 19g of protein and over 7g of fiber to maintain you full and glad with none meat. Kiddos and adults will LOVE this vivid, nourishing meal!
What’s pasta primavera?
Conventional pasta primavera was truly based in New York within the Seventies and is mainly simply pasta with plenty of contemporary greens that’s normally 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 components
You’ll mainly simply want tons of contemporary summer time veggies, pasta, seasonings, and cashews to make this easy 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 form of pasta you’d like.
- Oil: you’ll want a little bit olive oil to prepare dinner your veggies until they’re good and tender.
- Veggies: we’re utilizing pink onion, carrot, pink bell pepper, broccoli, cherry tomatoes, and zucchini. We’re actually consuming the rainbow with this simple vegan pasta primavera!
- Italian seasoning: for a little bit Italian taste within the pasta.
- For the cashew sauce: you’ll want uncooked cashews, water, lemon juice, contemporary garlic, onion powder, salt & pepper.
- Non-compulsory for serving: I wish to serve this pasta with pink pepper flakes, additional salt & pepper, and garlic crostini or my well-known do-it-yourself garlic bread.
Customise your plant-based pasta primavera
- Select your veggies. Add any veggies you have got readily available! Within the spring, peas and asparagus can be scrumptious, and summer time tomatoes and corn can 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. In case you’re not vegan or vegetarian, strive including some grilled rooster, shrimp, and even crispy bacon. A sprinkle of freshly grated parmesan would even be scrumptious.
- Choose your pasta. Be at liberty to alter it up along with your favourite pasta shapes. I like to recommend rotini or bowties, and even giant shells. You should use your favourite gluten-free pasta as effectively.
The best 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 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 components.
- Mix till easy. Mix up the entire components on excessive till the sauce comes collectively. Style and add any extra salt & pepper as obligatory. If you need a little bit of a thinner sauce, add 1-2 tablespoons extra water.
Can I exploit a distinct sauce?
Certain! In case you have a nut allergy or desire a extra conventional, non-vegan pasta primavera, make the parmesan cheese sauce from this rooster 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 may prepare dinner your greens in a little bit 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. High with pink pepper flakes, and further salt and pepper in case you’d like, and serve with garlic bread or crostini!
Storing suggestions
This creamy vegan pasta primavera will keep contemporary 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 to your weekday lunches.
Instruments you’ll want
Get all of my fav kitchen instruments right here!
Extra contemporary pasta recipes to strive
Get all of my pasta recipes right here!
I hope you like this simple vegan pasta primavera recipe! In case you make it, you’ll want to go away a remark and a ranking so I understand how you appreciated it. Keep tuned for extra zucchini recipes all week, xo!
The
Formidable Kitchen
Cookbook
125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
by
Scrumptious vegan pasta primavera filled with 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!
Elements
- 12 ounces penne or bowtie pasta (or sub any form of pasta you’d like, together with gluten free)
- 2 tablespoons extra-virgin olive oil
- ½ medium pink onion, sliced
- 1 giant carrot, peeled and minimize into matchsticks
- 1 medium pink bell pepper, sliced into skinny strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, minimize 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 contemporary 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:
- Purple pepper flakes
- Further salt and black pepper, if desired
- Garlic costini/garlic bread
Directions
-
First make your sauce: soak the cashews in 2 cups of heat water for at the 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 putting over excessive warmth. Deliver water to a boil, then instantly flip off the warmth; let the cashews sit for about Half-hour within the sizzling water, then drain.
-
As soon as the cashews have completed soaking, you may be able to make the sauce: add drained cashews, ½ cup contemporary filtered water, contemporary 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.
-
Subsequent, prepare dinner your pasta till al dente, based on the instructions on the package deal. Reserve 1 cup of pasta water.
-
Whereas your pasta boils, prepare dinner your greens: Add olive oil to a big pot and place over medium warmth. Add the onion, carrot, pink bell pepper and broccoli; saute for 4 to five minutes, stirring sometimes. 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 little bit crisp to them. Lastly stir within the tomatoes, italian seasoning and salt and pepper, and prepare dinner for two minutes extra.
-
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 pink pepper flakes, if desired. I like having fun with this with a facet of garlic bread or with garlic crostini!
Recipe Notes
See the complete submit for much more methods to customise this pasta.
Diet
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 submit was initially revealed on August 3, 2020, republished with new pictures on June 24, 2021, and republished on April twenty ninth, 2026.