Vegan Pasta Primavera
by: claire cary
This vegan pasta primavera is fresh, easy to make and loaded with crisp vegetables! With a light but creamy lemon garlic sauce and lots of fresh herbs, this is the perfect recipe for Spring and Summer!
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Ingredients
- 12 ounces pasta of choice I used gluten free
- 1 red onion doced
- 6 cloves garlic minced
- 4 tbsp olive oil
- 2 cups chopped broccoli florets
- 1 diced red bell pepper any color works, but I like red
- 1 small zucchini sliced
- 1 small yellow squash sliced
- 1 cup peas
- 1 cup halved grape tomatoes
- ½ cup cashew cream click for recipe
- 1 cup vegetable broth
- 2 tsp Italian seasoning
- 1/2-1 tsp salt more or less to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ½ cup cashew parmesan click for recipe
- 3 tbsp fresh lemon juice about 1-2 lemons
- zest of 1 lemon about 1 tsp
- 2 tbsp each, fresh parsley and basil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- In a large pan, add half of the olive oil (2 tbsp) along with the diced red onion. Saute for about 5 minutes, then add 3 cloves of garlic. Saute an additional 2-3 minutes.
- Add in the broccoli florets and bell pepper. Saute until the broccoli starts to soften slightly, but not too much.
- Add in the peas, zucchini, yellow squash. Saute an additional 5 minutes, then add in the tomatoes. Saute until the vegetables are soft to your liking. I like to keep them crisp, so I don't saute for too long, but it depends on your preference. Set aside.
- Meanwhile, to another small pot or pan, add the remaining 3 cloves of minced garlic with the other 2 tbsp of olive oil. Saute until just golden brown.
- Add in the cashew cream, italian seasoning, vegetable broth, salt, pepper and red pepper flakes. Saute for a few minutes to allow the flavors to blend.
- Add in the lemon juice, zest, and cashew parmesan. Whisk together and simmer over very low heat for about 5 minutes. Whisk occasionally so nothing burns.
- Combine the cooked pasta with the vegetables and pour on top of the sauce. Toss to combine, then toss in the fresh parsley and basil. Let combine over low heat for a couple of minutes to allow the flavors to blend. Taste and add more salt, pepper, lemon zest or other herbs of choice. Enjoy!
Notes
Feel free to swap in/out any other vegetables you like. Asparagus is also great, or you can add more of one thing and less of another, depending on what you like.
For this recipe, I suggest all fresh vegetables, but frozen peas are fine.
Serving: 1bowl / Calories: 535kcal / Carbohydrates: 63g / Protein: 22g / Fat: 19g / Saturated Fat: 4g / Fiber: 10g / Sugar: 8g
