Vegan Pasta Primavera

Vegan Pasta Primavera is the ultimate spring time dinner! In this healthy dish, fresh vegetables and pasta are smothered in a creamy nondairy primavera sauce. It's super easy to customize this recipe to your liking, using your favorite veggies!

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Prep Time 15

Cook Time 25

Course Main Course

Cuisine American, Italian

Servings servings

Calories 591 kcal

Ingredients

For the Sauce

1 cup cashews soaked for at least 2 hours, rinsed and drained
1 ½ cups vegetable stock
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon onion granules
1 tablespoon garlic granules
1 garlic clove
½ teaspoon sea salt

For the Pasta

8 ounces pasta gluten-free if necessary
1 tablespoon neutral-flavored oil
1 leek cleaned and sliced (white and light green parts only), about half a cup
2 garlic cloves minced
8 ounces crimini or button mushrooms sliced
1 bunch broccoli cut into small florets, about 3 cups
1 bunch asparagus tough ends trimmed and cut into 1 ½” pieces, about 2 cups
½ cup vegetable stock
½ cup green peas fresh or frozen and thawed
1 cup cherry tomatoes sliced in half
1 cup parsley chopped
sea salt and freshly ground pepper to taste

Instructions

Prepare the pasta according to the package. Rinse and set aside until ready to use.
Mix all of the sauce ingredients together in a blender or food processor until smooth. Set aside until ready to use.
Heat a pan over medium-high heat. Add the sliced leek and a pinch of salt. Stir and cook until the leek begins to brown, about 5 minutes.
Add the mushrooms and another pinch of salt. Stir and cook until the mushrooms begin to brown and release their liquid, about 5 more minutes.
Add the broccoli and asparagus, and give everything a big stir. Add the stock and deglaze the pan. Allow to cook for 5 or 10 more minutes, until the liquid is almost all absorbed.
Now add the peas and cherry tomatoes. Stir and cook for a minute or two more. Add the sauce and pasta and fold everything together gently. Gently fold in the parsley and cook for a minute or two more, until the dish is heated throughout.
Add salt and pepper to taste and serve hot.

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