Vegan Pasta Primavera
Vegan pasta primavera is loaded with a mixture of vibrant spring vegetables with an oil-free light lemon garlic sauce. This is a perfect light pasta dish to welcome spring and summer.
Servings: 6 servings
Calories: 294kcal
Equipment
Ingredients
- 8 ounces Penne pasta or pasta of choice
- 2 cloves garlic minced
- 1 white onion cut in half and sliced thin
- 8 ounces mushrooms sliced
- 2 crowns broccoli or two cups florets
- ½ pound asparagus ends removed, and cut into bite-sized pieces
- 2 small zucchini cut into ¼ inch rounds
- ½ pint grape tomatoes cut in halves
- 2 Tablespoons Italian Seasoning
- ½ lemon
- 1 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 cup frozen peas
- ½ lemon
Garnish
Instructions
CASHEW CREAM
- Soak ¼ cup raw cashews in water overnight (skip this step if you have a quality high-speed blender)
- Drain cashews
- Add ½ cup vegetable broth and cashews in a high-speed blender (I used a small blender cup)
- Blend until smooth; set aside
VEGAN PASTA PRIMAVERA
- Saute the garlic, onions, and mushrooms until browned
- Add seasonings, and then add the pasta.
- Next, add the vegetable broth and bring to a roaring boil.
- Cover, turn the heat to simmer, and cook for 10 minutes.
- With 5 minutes left, add the broccoli, asparagus, frozen peas, and zucchini and stir into the pasta.
- Again, cover the pot and bring to a boil.
- Simmer for 5 more minutes.
- Uncover the pot, add the cashew cream, tomatoes, and squeeze the half lemon into the pot.
- Stir and remove from heat.
GARNISH
Notes
To avoid soggy vegetables, I have a few helpful hints to make sure your vegetables are cooked perfectly.
- Saute the garlic, onions, and mushrooms until browned
- Add seasonings, and then add the pasta.
- Next, add the vegetable broth and bring to a roaring boil.
- Cover, turn the heat to simmer, and cook for 10 minutes.
- With 5 minutes left, add the broccoli, asparagus, frozen peas, and zucchini and stir into the pasta.
- Again, cover the pot and bring to a boil.
- Simmer for 5 more minutes.
- Uncover the pot, add the cashew cream and tomatoes
- Stir and remove from heat.
Nutrition
Calories: 294kcal | Carbohydrates: 59g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1027mg | Potassium: 1327mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2825IU | Vitamin C: 222mg | Calcium: 172mg | Iron: 5mg