Perfect Vegan Creamy Pasta Primavera

Discovering the Joy of Plant-Based Cooking

My Favorite is Vegan Creamy Pasta Primavera and I remember the day I first decided to dive into plant-based cooking. It was a sunny Saturday afternoon, and I was eager to try something new in the kitchen. I wanted to create a meal that was not only delicious but also wholesome and full of vibrant flavors. That’s when I stumbled upon the idea of making a Vegan Creamy Pasta Primavera. The thought of a rich, creamy sauce made from cashews, coating a medley of colorful vegetables, was just too tempting to resist.

The Magic of Garlic Cashew Sauce

The real magic of this dish lies in the creamy garlic cashew sauce. I was amazed at how raw cashews, when soaked and blended with a few simple ingredients, could transform into such a luxurious, silky sauce. The first time I tasted it, I couldn’t believe it was dairy-free. It had the perfect balance of garlic, lemon, and a hint of onion powder, making it incredibly flavorful. I knew right then that this sauce would become a staple in my kitchen, not just for this dish but for many others to come.

Bringing the Vegetables to Life

As I began sautéing the vegetables, the kitchen filled with the delightful aroma of olive oil and Italian seasoning. The vibrant colors of the red onion, carrot, bell pepper, broccoli, and zucchini made the dish look like a work of art. I added the cherry tomatoes at the last minute, just enough for them to burst with sweetness. Mixing in the penne pasta and coating everything with the garlic cashew sauce brought the dish together in the most satisfying way. It was a feast for the eyes as much as it was for the taste buds.

A New Family Favorite

When I served the Vegan Creamy Pasta Primavera to my family, I wasn’t sure what to expect. But their reactions said it all—they loved it! Even the kids, who usually shy away from veggies, couldn’t get enough of it. This dish has since become a regular in our dinner rotation, especially on busy weeknights when we want something quick, nutritious, and comforting. It’s amazing how a simple, plant-based meal can bring so much joy to our table.

Chef’s Notes-Vegan Creamy Pasta Primavera

• For the creamiest sauce, it’s essential to soak the cashews for at least 2 hours. If you’re short on time, boiling them for 20-30 minutes can also achieve a smooth consistency.
• When blending the cashew sauce, start with a smaller amount of water and gradually add more until the desired consistency is reached. The sauce should be thick enough to coat the pasta but still pourable.
• To maintain a balance of textures, sauté the vegetables just until they are tender-crisp. Overcooking them will make the dish mushy.
• Don’t be afraid to taste and adjust the seasoning throughout the cooking process. The cashew sauce can absorb a lot of flavors, so a final seasoning check is essential.
• This dish pairs wonderfully with a light green salad or roasted vegetables. Adding a squeeze of lemon juice just before serving can brighten up the flavors.

Vegan Creamy Pasta Primavera

5.0 from 1 vote

Dive into this delightful Vegan Creamy Pasta Primavera, brimming with vibrant veggies and a luscious garlic cashew sauce. This plant-based dish is not only packed with flavor but also loaded with protein and healthy fats, making it a wholesome meal the entire family will adore. Perfect for a comforting dinner or a make-ahead lunch!

Course: Main CourseCuisine: ItalianDifficulty: Easy

Print

Servings

4

servings

Prep time

2

hours 

Cooking time

20

minutes

Calories

571

kcal

Total time

2

hours 

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pasta and Veggies

• 12 ounces penne pasta (or any preferred type)

• 2 tablespoons extra virgin olive oil

• 1/2 medium red onion thinly sliced

• 1 large carrot julienned

• 1 medium red bell pepper thinly sliced

• 2 cups small broccoli florets

• 1 1/2 cups cherry tomatoes halved

• 2 medium zucchinis quartered and thinly sliced

• 1/2 teaspoon Italian seasoning

• Creamy Garlic Cashew Sauce

• 3/4 cup raw cashews

• 1/2 cup water

• 2 tablespoons freshly squeezed lemon juice

• 2 cloves garlic

• 1 teaspoon sea salt

• 1/4 teaspoon onion powder

• Freshly ground black pepper

• Optional for Serving

• Red pepper flakes

• Additional salt and black pepper to taste

• Garlic crostini or homemade garlic bread

Directions

• Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain and set aside.
• Prepare Cashew Sauce: Soak the raw cashews in 2 cups of warm water for at least 2 hours. Alternatively, boil the cashews in water for 20-30 minutes until softened. Drain and blend with 1/2 cup fresh water, lemon juice, garlic cloves, salt, onion powder, and black pepper until smooth. Adjust consistency with additional water if needed. Set aside.
• Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add sliced red onion, julienned carrot, red bell pepper strips, and broccoli florets. Sauté for about 3-4 minutes until slightly tender.
• Add Zucchini and Tomatoes: Stir in the zucchini slices and cook for another 2 minutes until all vegetables are tender but still crisp. Add halved cherry tomatoes and Italian seasoning; cook for an additional minute.
• Serve: Garnish with red pepper flakes if desired and serve immediately with garlic crostini or homemade garlic bread.

Equipment

• chef’s knife
• cutting board
• large pot
• blender

Nutrition Facts

• Calories: 571kcal
• Fat: 19.1g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 900mg
• Carbohydrates: 86.5g
• Fiber: 10.6g
• Sugar: 9.9g
• Protein: 18g
• Vitamin A: 120IU
• Vitamin C: 150mg
• Calcium: 10mg
• Iron: 25mg

FAQ-Vegan Creamy Pasta Primavera

Can I make the cashew sauce ahead of time?

Yes, you can prepare the cashew sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Just give it a good stir before using, as it may thicken upon chilling.

What if I don’t have a high-speed blender?

If you don’t have a high-speed blender, soak the cashews longer (overnight) to ensure they blend smoothly. You can also strain the sauce through a fine mesh sieve to remove any unblended pieces.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used as a substitute. However, be sure to thaw and drain them well to avoid adding extra moisture to the dish, which could dilute the sauce.

How can I make this dish gluten-free?

Simply substitute the penne pasta with your favorite gluten-free pasta. Follow the package instructions for cooking, as gluten-free pasta may have different cooking times.

Can I add more protein to this dish?

Absolutely! For a protein boost, consider adding cooked chickpeas or tofu. For non-vegans, grilled chicken or shrimp can also be added.