Vegan Pasta Primavera with Spicy Creamy Garlic Cashew Sauce

Vegan Pasta Primavera is a plant-based version of the classic Italian-American pasta dish. Traditional Pasta Primavera is made with butter, cream, and cheese, but this vegan versions uses plant-based alternatives, such as olive oil, lemon juice, and cashews. This makes the dish dairy-free and low-cholesterol, while still maintaining its rich and flavorful sauce.

Vegan Pasta Primavera is a healthy and delicious meal that is perfect for any occasion. It is packed with nutrients and fiber, and it is also a good source of protein. It is also a relatively easy dish to make, and it can be customized to suit your individual preferences.

Ingredients

• 12 ounces penne pasta (or sub any kind of pasta you’d like, including gluten free)

• 2 tablespoons olive oil

• 1/2 medium red onion, sliced lengthwise

• 1 large carrot, peeled and cut into matchsticks

• 1 medium red bell pepper, cut into thin strips

• 2 cups small broccoli florets

• 1 ½ cups cherry tomatoes, halved

• 2 medium zucchini, sliced and quartered OR cut into thin strips

• 1/2 teaspoon Italian seasoning

For the sauce:

• ¾ cup raw cashews

• ½ cup water

• 2 tablespoons fresh lemon juice

• 2 cloves garlic

• 1 teaspoon salt

• 1/4 teaspoon onion powder

• Freshly ground black pepper

• Pikay Fire Slaw to taste

For serving:

• Red pepper flakes

• Extra salt and black pepper, if desired

• Garlic bread

Before anything else, prepare the cashew sauce by soaking the cashews in 2 cups of warm water for at least 2 hours. Alternatively, you can put the raw cashews in a pot with water and boil them for a while, then drain them. To make the sauce, blend the drained cashews, Pikay Fire Slaw (to taste) fresh water, lemon juice, garlic, salt, onion powder, and black pepper in a blender until smooth. If you prefer a thinner consistency, add 1-2 tablespoons more water. Set the sauce aside once it's done.

Next, cook your pasta until it's al dente, following the package instructions.

While the pasta is cooking, prepare the vegetables. Heat olive oil in a big pot over medium heat. Once the oil is hot, toss in the onion, carrot, red bell pepper, and broccoli. Sauté for 3-4 minutes, stirring occasionally. Then, add the zucchini and cook for an additional 2 minutes, until all the vegetables are tender but still a bit firm. Finally, mix in the tomatoes and Italian seasoning, then cook for 1 more minute.

Finally, put the cooked pasta and cashew sauce together with the vegetables in the pot, and stir them all together. If desired, serve with a sprinkle of red pepper flakes. This pasta dish pairs perfectly with garlic bread. 

Note: You can switch up the vegetables according to what you have on hand; like mushrooms, corn, peas, or even chopped asparagus.