Vegan Pasta Primavera with Creamy Cashew Sauce

This vegan pasta primavera pairs tender pasta and crisp sautéed vegetables with a velvety cashew-based cream sauce. The technique focuses on quick vegetable sautéing and high-speed blending to create a dairy-free sauce that’s smooth and emulsified. The final dish is colorful, fresh, and satisfying, with a rich texture that belies its plant-based ingredients.

Why You’ll Love This Recipe

Creamy without dairy – Blended cashews create a luscious sauce with no cream required.
Vegetable-packed – A mix of fresh vegetables adds color, texture, and nutrition.
Quick weeknight meal – The entire dish comes together in about 30 minutes.
Customizable pasta base – Works with traditional or gluten-free pasta varieties.
Balanced flavor profile – Lemon and garlic brighten the rich sauce.
Restaurant-style presentation – Vibrant vegetables make for an eye-catching plate.

Ingredients You’ll Need

Pasta and Vegetables

8 oz pasta (spaghetti or penne) – Serves as the hearty base of the dish
1 tablespoon olive oil – Prevents sticking and aids sautéing
2 cloves garlic, minced – Provides aromatic depth
1 medium zucchini, sliced into half-moons – Adds tenderness and mild sweetness
1 bell pepper, sliced into strips – Contributes color and crunch
1 cup cherry tomatoes, halved – Adds juiciness and acidity
1 cup broccoli florets – Supplies texture and nutrients
1 cup snap peas – Brings crisp freshness
Salt and black pepper, to taste – Enhances overall flavor

Creamy Cashew Sauce

1 cup raw cashews, soaked – Forms the creamy base when blended
½ cup water (plus more as needed) – Adjusts sauce consistency
2 tablespoons nutritional yeast – Adds savory, cheesy notes
1 tablespoon lemon juice – Balances richness with acidity
1 teaspoon garlic powder – Reinforces savory flavor
Salt and black pepper, to taste – Seasons the sauce

Optional Garnishes

Fresh basil or parsley, chopped – Adds herbal brightness
Red pepper flakes – Provides gentle heat

Step-by-Step Instructions

Soak and blend the cashew sauce – Drain soaked cashews and blend with water, nutritional yeast, lemon juice, garlic powder, salt, and pepper until completely smooth and creamy.
Cook the pasta – Boil salted water and cook pasta until al dente according to package instructions, reserving ½ cup of pasta water before draining.
Sauté the aromatics – Heat olive oil in a large skillet over medium heat and cook garlic for about 30 seconds until fragrant.
Cook the vegetables – Add zucchini, bell pepper, broccoli, and snap peas, sautéing for 5–7 minutes until tender-crisp, then add tomatoes and cook for 2 more minutes.
Combine pasta and sauce – Toss cooked pasta with vegetables and pour in the cashew sauce, adding reserved pasta water as needed to loosen.
Serve and garnish – Plate the pasta warm and finish with fresh herbs and red pepper flakes if desired.

Recipe Notes & Tips

Proper cashew soaking – Longer soaking ensures a smoother sauce and easier blending.
High-speed blending – A powerful blender creates the silkiest texture.
Al dente pasta – Slightly firm pasta holds up better when tossed with sauce.
Tender-crisp vegetables – Avoid overcooking to preserve color and nutrients.
Sauce consistency control – Add pasta water gradually to emulsify the sauce.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 main-course portions
Calories: ~450 calories per serving (estimated)

Perfect Pairings

Mixed green salad – Adds a fresh, light contrast
Crusty whole-grain bread – Ideal for soaking up extra sauce
Sparkling water with lemon – Cleanses the palate
Roasted mushrooms – Complements the savory flavors

Ideal Occasions

Weeknight dinners – Fast and nourishing after a busy day
Plant-based gatherings – Suitable for vegan guests
Meal prep lunches – Reheats well for leftovers
Casual entertaining – Elegant yet approachable

Storage & Serving Tips

Refrigerated storage – Store in an airtight container for up to 3 days.
Gentle reheating – Warm on the stovetop with a splash of water.
Separate sauce option – Store sauce separately for fresher texture.
Serve immediately – Best enjoyed right after combining.

Creative Variations to Try

Spinach addition – Stir in fresh spinach at the end of cooking.
Protein boost – Add chickpeas or grilled tofu.
Herb-forward version – Blend fresh basil into the sauce.
Spicy twist – Mix chili paste into the cashew cream.

Troubleshooting Common Issues

Grainy sauce – Blend longer or soak cashews more thoroughly.
Too-thick mixture – Thin with reserved pasta water.
Soggy vegetables – Reduce sauté time and increase heat slightly.
Bland flavor – Adjust salt, lemon juice, and nutritional yeast.

Why This Recipe Works

This recipe works because soaked cashews emulsify with water into a stable, creamy suspension that mimics dairy-based sauces. High heat quickly sears vegetables, preserving their structure and natural sugars, while starchy pasta water helps the sauce cling to each strand. The acidity from lemon balances the richness of the nuts, creating a harmonious flavor profile. Each serving provides satisfying plant-based energy at roughly 450 calories, making it a nutrient-dense main course.

Final Thoughts

Vegan pasta primavera with creamy cashew sauce is a versatile, nutrient-rich dish that delivers comfort and freshness in equal measure. Its dairy-free creaminess and abundance of vegetables make it both indulgent and wholesome. For a lighter version, increase the vegetable ratio or reduce the pasta slightly, allowing you to tailor the dish to your dietary preferences while keeping its vibrant character.