-
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.
Similar recipes that you might like:
PICKED
Vegan Baked Ziti with Homemade Ricotta
Indulge in the rich flavors of Vegan Baked Ziti with Homemade Ricotta, a delightful plant-based twist on an Italian classic, featuring creamy textures and savory notes.
PICKED
Vegan Granola with Almond Milk
Indulge in the harmony of flavors with our Classic Vegan Granola served with almond milk; a perfect blend of crunch, sweetness, and nutrition for any time.
Dairy-Free, Italian, Quick & Easy | No Comments » on Vegan Pasta Primavera