Mouthwatering Vegan Italian Pasta Primavera with Creamy Cashew Sauce

Allergens

Cashews

Ingredients

• 12 oz linguine pasta (gluten
• free if needed)
• 1 cup raw cashews, soaked
• 1/2 cup water
• 3 tbsp nutritional yeast
• 1 tsp lemon juice
• 2 cloves garlic
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup zucchini, spiralized or julienned
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, and garlic. Blend until smooth and creamy.
3. Heat olive oil in a large skillet over medium heat. Add broccoli florets and cook for 4 minutes or until slightly tender.
4. Add red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. Add fresh spinach and cook until wilted, about 2 minutes.
6. Stir in the cashew cream sauce and cook for 3 more minutes, allowing flavors to meld together.
7. Combine pasta with the vegetable mixture, tossing gently to coat evenly. Season with salt and pepper as desired.

Chef’s Insight

The combination of textures and flavors in this dish creates a satisfying mouthfeel that will leave you wanting more.

Notes

For a more pronounced flavor, consider adding some vegan Parmesan cheese to the dish.