-
20
minPrep Time -
20
minCook Time -
40
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:gluten,nuts
- Seasons:spring,summer
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A vibrant, nutritious pasta dish packed with fresh vegetables and tossed in a light, creamy sauce. Perfect for welcoming the spring or enjoying a light summer meal.
Ingredients
- 12 oz whole wheat pasta
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 carrot, julienned
- 1 bell pepper, julienned
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cashew cream
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 garlic clove, minced
- 1/4 cup fresh basil, chopped
Steps:
- Cook pasta according to package instructions.
- While pasta is cooking, heat olive oil in a large pan over medium heat. Add zucchini, yellow squash, carrot, bell pepper, and broccoli. Cook until vegetables are tender, about 5-7 minutes.
- Add cherry tomatoes to the pan and cook for an additional 2 minutes.
- In a small bowl, whisk together cashew cream, lemon juice, nutritional yeast, garlic, salt, and pepper.
- Drain pasta and return to the pot. Add cooked vegetables and cashew cream sauce. Toss until everything is well combined.
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