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Fresh Vegan Pasta Primavera Recipe with Easy Creamy Cashew Sauce

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A quick and easy vegan pasta primavera featuring fresh vegetables and a silky creamy cashew sauce, perfect for busy weeknights and made with simple pantry staples.

Ingredients

Scale
  • 12 oz dried pasta (penne, fusilli, or farfalle)
  • 1 cup raw cashews, soaked in hot water for 30 minutes or overnight
  • 1/2 cup water (adjust for thickness)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, julienned
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh peas or snap peas
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons olive oil (extra virgin preferred)
  • Fresh basil leaves, torn (a handful)
  • Optional: red pepper flakes
  • Freshly cracked black pepper for finishing

Instructions

  1. Soak the cashews in hot water for at least 30 minutes to soften them for blending. (If short on time, soak in boiling water for 10 minutes.)
  2. Bring a large pot of salted water to a boil. Cook 12 oz pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook sliced onion for 2 minutes until translucent.
  4. Add zucchini and red bell pepper to the skillet; sauté for 4-5 minutes until tender but still crisp.
  5. Add peas and cherry tomatoes; cook for 2 more minutes until tomatoes soften slightly.
  6. Drain cashews and transfer to a high-speed blender. Add 1/2 cup water, nutritional yeast, lemon juice, Dijon mustard, and minced garlic. Blend until smooth and creamy, about 1-2 minutes. Season with salt and pepper. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
  7. Return drained pasta to pot or large bowl. Pour in cashew sauce and sautéed vegetables. Toss gently to coat evenly.
  8. Tear fresh basil leaves over the pasta. Add red pepper flakes if desired and season with freshly cracked black pepper. Serve immediately while warm.

Notes

Soak cashews well for a creamy sauce; overnight soaking is best. Reserve pasta water to adjust sauce consistency. Avoid overcooking vegetables to keep them tender-crisp. Blend sauce thoroughly for smooth texture. The sauce can be made up to 2 days ahead and stored in the fridge. Reheat leftovers gently with a splash of water or plant milk to maintain creaminess.

Nutrition

Keywords: vegan pasta, pasta primavera, cashew sauce, plant-based, quick dinner, creamy sauce, healthy pasta, dairy-free, easy recipe

Find it online: https://twinkletaste.com/fresh-vegan-pasta-primavera-recipe-with-easy-creamy-cashew-sauce/