Ingredients
Pasta and Vegetables
- 12 ounces penne or bowtie pasta (or sub any kind of pasta you’d like, including gluten free)
- 2 tablespoons extra-virgin olive oil
- ½ medium red onion, sliced
- 1 large carrot, peeled and cut into matchsticks
- 1 medium red bell pepper, sliced into thin strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, cut into matchsticks (or sliced and quartered)
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper
Sauce
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 1 clove garlic (or sub 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ¼ teaspoon onion powder
- Freshly ground black pepper
For Serving
- Red pepper flakes
- Extra salt and black pepper, if desired
- Garlic crostini or garlic bread
Instructions
- Soak the cashews: Soak the raw cashews in 2 cups of warm water for at least 2 hours. Alternatively, speed up the process by placing cashews in a pot with water, bring to a boil, then turn off heat and let them sit in hot water for about 30 minutes. Drain before using.
- Make the cashew sauce: Add the drained cashews, ½ cup fresh filtered water, fresh lemon juice, garlic, kosher salt, onion powder, and freshly ground black pepper to a blender. Blend on high until smooth and creamy. Add 1-2 tablespoons more water if a thinner consistency is desired. Set aside.
- Cook the pasta: Prepare the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add sliced onion, carrot matchsticks, red bell pepper strips, and broccoli florets. Sauté for 4-5 minutes, stirring occasionally. Add zucchini and cook an additional 2-4 minutes until vegetables are tender yet slightly crisp. Stir in cherry tomatoes, Italian seasoning, kosher salt, and freshly ground black pepper. Cook for 2 more minutes.
- Combine pasta and sauce: Add the cooked pasta and cashew sauce to the pot with the sautéed vegetables. Stir well to combine. Adjust the sauce consistency by adding reserved pasta water, splash by splash, until creamy and to your liking.
- Serve: Plate the pasta primavera and sprinkle with red pepper flakes if desired. Serve alongside garlic crostini or garlic bread for a complete meal.
Notes
- Feel free to mix and match your vegetables based on availability. Mushrooms, corn, or asparagus are great alternatives to add variety.
- You can substitute any kind of pasta, including gluten-free varieties, to suit dietary needs.
- The soaking of cashews can be expedited by using hot water as described in the instructions.
- Adjust seasoning and sauce thickness as preferred for optimal taste and texture.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
