Creamy Vegan Pasta Primavera
Light, fresh, and packed with colorful spring veggies, this Creamy Vegan Pasta Primavera is tossed in a luscious dairy-free sauce. Perfect for a cozy spring dinner, meal prep, or a refreshing pasta salad! Ready in just 30 minutes.
Servings: as a main, 6 - 8 as a side
Ingredients
For the creamy sauce:
- 1/2 cup(s) raw cashews (softened if needed, see step 1)
- 1 ½ cup(s) plant-based milk (such as oat or soy)
- 2 tablespoon(s) nutritional yeast
- 1 tablespoon(s) lemon juice plus more for garnish
- 1 teaspoon(s) Dijon mustard
- 1 teaspoon(s) salt or to taste
- 1/2 teaspoon(s) black pepper
For the pasta:
- 12 oz(s) pasta of choice (penne, farfalle, or cavatappi work great; gluten-free if preferred)
- 1 tablespoon(s) olive oil (or sub veggie broth for oil-free)
- 1 small(s) red onion thickly sliced
- 1 medium(s) zucchini sliced into half moons
- 1 cup(s) grape or cherry tomatoes halved
- 1 cup(s) asparagus cut into 2-inch pieces
- 4 clove(s) garlic minced or pressed
- 1 cup(s) fresh or frozen peas
- Optional for garnish: fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.
Instructions
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight.
- Blend the sauce: In a blender, combine the plant-based milk, softened cashews, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water, then drain and set aside.
- Sauté the veggies: Meanwhile, in a large skillet, heat the olive oil (or a splash of veggie broth for oil-free) over medium heat. Add the onion and zucchini. Sauté for 3–5 minutes, stirring occasionally, until they begin to soften. Add the tomatoes, asparagus, and garlic, and cook for another 5 minutes, until the veggies are tender and lightly browned. If the skillet gets dry, add a splash of water or vegetable broth as needed to loosen. Stir in the peas and cook for 1 more minute to heat through.
- Combine everything: Add the cooked pasta to the skillet with the veggies. Pour over the sauce and toss to combine. Warm through for 2–3 minutes. If the sauce is too thick, add a splash of reserved pasta water or extra plant milk to loosen.
- Serve: Season with additional salt and pepper if needed, and garnish with fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat gently in the microwave.
Notes
Cashew Substitutes: Substitute cashews for ½ cup (75g) raw sunflower seeds. Boil the sunflower seeds for 15 minutes until tender, then drain and rinse well before blending with the rest of the sauce ingredients. Alternatively, you can use 1 cup (240ml) of store-bought vegan heavy cream and reduce the plant-based milk to 1 cup (240ml). You can also simply replace the cashews with an extra ½ cup (120ml) plant-based milk plus 1 tablespoon olive oil or vegan butter for added richness.
Make it Protein-Packed: Use soy milk or another high-protein plant-based milk for the sauce. Stir cooked chickpeas, white beans, sautéed tofu, or vegan chicken strips into the pasta for an extra protein boost. Sprinkle with extra nutritional yeast if desired.
Veggie Swaps: Feel free to swap in broccoli florets, snap peas, green beans, or spinach if you prefer!
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 558kcal | Carbohydrates: 87g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 656mg | Potassium: 930mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1290IU | Vitamin C: 41mg | Calcium: 191mg | Iron: 5mg
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