Creamy Vegan Pasta Primavera
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It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 5.0 (8)

Creamy Vegan Pasta Primavera

NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 51%
CARBS 154G73% OF CAL
10G FIBER133G OTHER11G TOTAL SUGAR
FAT 14G15% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spring vegetables tossed with pasta in a creamy dairy-free sauce made from cashews and nutritional yeast. Light, fresh, and ready in 30 minutes for a cozy spring dinner.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup raw cashews ((softened if needed, see step 1))
  • 1 ½ cups plant-based milk ((such as oat or soy))
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice (plus more for garnish)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 12 oz pasta of choice ((penne, farfalle, or cavatappi work great; gluten-free if preferred))
  • 1 tablespoon olive oil ((or sub veggie broth for oil-free))
  • 1 small red onion (thickly sliced)
  • 1 medium zucchini (sliced into half moons)
  • 1 cup grape or cherry tomatoes (halved)
  • 1 cup asparagus (cut into 2-inch pieces)
  • 4 cloves garlic (minced or pressed)
  • 1 cup fresh or frozen peas
  • Optional for garnish: fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.
PREP
15M
SODIUM
672MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.