Vegan Pasta Primavera with Garlic Cashew Sauce
This light yet creamy vegan pasta primavera features tender seasonal vegetables tossed in a silky garlic cashew sauce. The sauce gets its luscious texture from blended soaked cashews, while lemon and fresh herbs brighten the flavors.
⏳ Time
Prep Time: 15 minutes (plus soaking cashews)
Cook Time: 15 minutes
Total Time: 30 minutes (if cashews pre-soaked)
Ingredients
For the Garlic Cashew Sauce:
1 cup raw cashews (soaked in hot water for 20–30 min, or overnight in cool water)
1 cup unsweetened almond milk (or oat milk)
3 cloves garlic, roasted or sautéed for milder flavor
2 tbsp nutritional yeast
Juice of ½ lemon
½ tsp salt
¼ tsp black pepper
For the Pasta Primavera:
300 g (10 oz) whole wheat or gluten-free pasta
1 tbsp olive oil
1 small zucchini, sliced into half-moons
1 small yellow squash, sliced into half-moons
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1 cup asparagus, cut into 2-inch pieces
1 cup fresh or frozen peas
Salt & pepper, to taste
Fresh parsley or basil, chopped (for garnish)
ℹ️ Instructions
1. Prepare the Sauce
1. Drain soaked cashews.
2. Place cashews, almond milk, garlic, nutritional yeast, lemon juice, salt, and pepper into a blender.
3. Blend until silky smooth. Adjust thickness by adding more milk if needed. Set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup pasta water before draining.
3. Sauté the Vegetables
1. In a large skillet over medium heat, heat olive oil.
2. Add zucchini, yellow squash, bell pepper, and asparagus. Sauté 4–5 minutes until tender-crisp.
3. Add cherry tomatoes and peas. Cook another 2 minutes.
4. Season with salt and pepper.
4. Combine
Add cooked pasta to the skillet with vegetables.
Pour in garlic cashew sauce and toss to coat.
If sauce is too thick, stir in a splash of reserved pasta water until creamy.
5. Serve
Garnish with fresh parsley or basil and serve immediately.
Notes & Tips
Cashew soaking shortcut: Boil cashews in water for 10 minutes if you forget to soak them.
Seasonal swaps: Use broccoli, mushrooms, spinach, or artichokes depending on what’s fresh.
Extra protein: Add vegan sausage, marinated tofu, or chickpeas.
Zest it up: Add lemon zest at the end for extra brightness.
⁉️ Frequently asked questions FAQ
Q: Can I make the sauce ahead of time?
A: Yes—it keeps in the fridge for up to 4 days or in the freezer for up to 3 months.
Q: Can I skip nutritional yeast?
A: Yes, but it adds a cheesy, savory flavor. You can replace it with a small splash of soy sauce or miso paste.
Q: Is this gluten-free?
A: Only if you use gluten-free pasta. The sauce itself is gluten-free.
Nutritional Value
Calories: 430 kcal
Protein: 14 g
Carbohydrates: 64 g
Fiber: 10 g
Sugars: 8 g
Fat: 14 g
Sodium: 380 mg