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Vegan Pasta Primavera

  1. Home
  2. Vegan Pasta Primavera
  • 20
    min
    Prep Time
  • 20
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
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    Vegan Pasta Primavera

    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:

    1. Cook pasta according to package instructions.
    2. 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.
    3. Add cherry tomatoes to the pan and cook for an additional 2 minutes.
    4. In a small bowl, whisk together cashew cream, lemon juice, nutritional yeast, garlic, salt, and pepper.
    5. Drain pasta and return to the pot. Add cooked vegetables and cashew cream sauce. Toss until everything is well combined.

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