vegan pasta primavera

By Ambitious Kitchen · 40 min

Ingredients

Instructions

1. Soak the cashews in 2 cups of warm water for at least 2 hours. For a quicker method, put the cashews in water, bring to a boil, then turn off the heat and let them sit in the hot water for about 30 minutes. Drain.
2. Blend the drained cashews with 1/2 cup water, the lemon juice, garlic, 1 teaspoon salt, onion powder and black pepper on high until smooth. For a thinner sauce, add 1 to 2 tablespoons more water. Set aside.
3. Cook the pasta until al dente following the package directions. Reserve 1 cup of the pasta water.
4. While the pasta cooks, heat the olive oil in a large pot over medium heat. Add the onion, carrot, red bell pepper and broccoli and saute for 4 to 5 minutes, stirring occasionally.
5. Add the zucchini and cook for 2 to 4 minutes, until the vegetables are tender but still slightly crisp.
6. Stir in the tomatoes, Italian seasoning, salt and pepper and cook for 2 more minutes.
7. Add the drained pasta and the cashew sauce to the pot and stir to combine. Add a splash or two of the reserved pasta water as needed to make the sauce creamy.
8. Sprinkle with red pepper flakes if desired.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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