Ah, Vegan Pasta Primavera with Creamy Garlic Cashew Sauce! This dish is a delightful celebration of vegetables and flavors that never fails to brighten my day. I first stumbled upon this recipe during one of those chaotic weeks when I realized my fridge was bursting with produce just begging to be used. Enter: pasta primavera! The colorful medley of veggies and that luscious creamy sauce instantly turned my kitchen into a little Italian haven!
Not only is this recipe wildly versatile, but it’s also the perfect canvas for whatever veggies you have on hand—think of it as your pasta playground! Plus, the creamy garlic cashew sauce is a total game changer. It’s nutty, rich, and adds a fantastic depth to the dish while keeping everything wonderfully vegan. So, if you’re ready for a meal that’s as wholesome as it is delicious, let’s get started!
What’s in Vegan Pasta Primavera with Creamy Garlic Cashew Sauce?
Bowtie Pasta: I love using bowtie pasta for this dish because it adds a fun twist to the plate. But feel free to swap it out for your favorite type—spaghetti, penne, whatever you fancy!
Broccoli Florets: These little green trees not only bring a crunch but are also packed with vitamins K and C. A real superstar veggie if you ask me!
Bell Pepper: I prefer using red or yellow for their sweetness. They add a pop of color and flavor, making this dish a feast for the eyes as well.
Zucchini: This veggie has a subtle flavor and a perfect texture. A must-have in any primavera!
Cherry Tomatoes: Juicy and bursting with flavor, these little gems harmoniously blend with the other veggies, giving a fresh taste to each bite.
Carrot: Julienned for crunch, carrots also add a natural sweetness. Plus, they’re like the confetti of the veggie world!
Red Onion: Adds depth with its mild sweetness. I like to slice it thin so it blends nicely with the other ingredients.
Garlic: Oh, the aromatic charm of garlic! It’s the heart of this dish—don’t skip it!
Olive Oil: This liquid gold helps sauté the veggies to perfection while adding a lovely flavor.
Red Pepper Flakes: Just a pinch or two can bring a delightful kick—totally optional, but why not spice things up?
Fresh Basil: A final flourish that brings freshness and a vibrant aroma. It’s like sprinkles on a cake, you know?
Is Vegan Pasta Primavera with Creamy Garlic Cashew Sauce Good for You?
Absolutely! This dish is bursting with nutrient-rich ingredients.
Cashews: The sauce is made from cashews, which are loaded with healthy fats, protein, and a variety of vitamins and minerals. Soaked cashews make for a creamy base that’s reminiscent of dairy, but without the animal products.
Vegetables: The mixed vegetables are not just there for decoration. Each brings its own set of vitamins, antioxidants, and minerals—helping to keep your body energized and healthy!
That said, if you’re watching your calorie intake, keep an eye on the portion sizes, especially with the cashews in the sauce since they are calorie-dense. Also, if you have a nut allergy, just swap out the cashew sauce for a dairy-free store-bought alternative or even a vegan pesto.
Gather Your Ingredients!
This recipe serves about 4 people. Here’s what you’ll need:
– 8 oz bowtie pasta (or pasta of your choice)
– 1 cup broccoli florets
– 1 bell pepper, thinly sliced (red or yellow)
– 1 zucchini, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 medium carrot, julienned
– 1/2 red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Fresh basil for garnish (optional)
*For the Creamy Garlic Cashew Sauce*:
– 1 cup raw cashews (soaked for at least 2 hours)
– 1/2 cup water (adjust for desired consistency)
– 2 cloves garlic
– 1 tbsp lemon juice
– Salt to taste
How to Make Vegan Pasta Primavera with Creamy Garlic Cashew Sauce?
1. **Soak the Cashews:** Begin by soaking the cashews in water for at least 2 hours. This softens them, making them blend beautifully smooth. Drain and rinse them before use!
2. **Cook the Pasta:** In a pot of boiling salted water, cook the pasta according to package instructions. Once it’s al dente, drain and set aside, but don’t forget to reserve a cup of the pasta cooking water in case you want to loosen up your sauce later.
3. **Sauté the Veggies:** In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant—trust me, your neighbors will be jealous of the smell!
4. **Add the Color:** Toss in the broccoli, bell pepper, zucchini, carrot, and red onion into the skillet. Sauté the vegetables for about 5-7 minutes, until they’re tender but still retain a nice crunch.
5. **Tomatoes Time:** Add the halved cherry tomatoes to the skillet and cook for another 2 minutes, letting their juices mingle with the other vegetables.
6. **Blend the Sauce:** While the veggies are sautéing, throw the soaked cashews in a blender with the water, garlic, lemon juice, and a pinch of salt. Blend until smooth and creamy. You can add more water if you like a thinner sauce.
7. **Combine Everything:** Add the cooked pasta to the skillet with the sautéed vegetables. Pour the creamy garlic cashew sauce over the pasta and gently toss to combine everything until every piece is perfectly coated in that creamy goodness.
8. **Season It Up:** Sprinkle in red pepper flakes, salt, and pepper to taste. Give it one more toss for good measure.
9. **Serve and Garnish:** Serve warm, garnished with fresh basil if you’re feeling fancy.
This dish is everything comfort food should be—creamy, colorful, and oh-so-satisfying!
Chef’s Tips & Variations to Keep it Fresh!
Now, here’s where you can have some fun!
– **Mix It Up:** Don’t feel limited to the veggies I’ve listed. If you’ve got spinach, asparagus, or snap peas, throw them in!
– **Pasta Change:** Feel free to use gluten-free pasta if you’re avoiding gluten. It all works beautifully!
– **Extra Creamy?** If you want an even more decadent sauce, try adding a tablespoon of nutritional yeast before blending for a cheesy flavor without the cheese.
– **Serving Size:** This recipe is easily adjustable, so you can halve or double it depending on your needs.
I’m always excited to hear how this turns out for you. It’s one of those dishes that truly brings warmth to the table, and the creamy garlic cashew sauce? I can promise you’ll be finishing leftovers straight from the fridge! So, give it a whirl, and let’s get cooking!
