Creamy Vegan Vegetable Primavera
Fresh vegetables and pasta surrounded in the most satisfying, dreamy, dairy-free cream sauce ever. This easy Creamy Vegan Vegetable Primavera dinner is all health and happiness to help us get 2018 off to the best start.
Ingredients
- 16 oz rotini pasta
- 2 lb zucchini, chopped in bite-sized bites
- 1-1/2 lb yellow summer squash, chopped in bite-sized bites
- 1 Tbs extra virgin olive oil
- 1 pint grape tomatoes, halved
- ¼ cup fresh chopped basil, chopped
- kosher salt and fresh cracked pepper to taste
For the Cashew Alfredo
- 8 oz raw cashews, soaked in water overnight, drained, and rinsed
- ¼ cup unsweetened almond milk
- ½ Tbs extra virgin olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic
- juice of 1 lemon
- ½ tsp kosher salt, plus additional to taste
- couple pinches fresh cracked pepper
Instructions
- Heat oven to 400F. Bring a large pot of water to a boil.
- Toss the zucchini and squash in the olive oil and layer on a sheet pan. Roast in the oven 20 minutes.
- Cook the pasta according to package directions.
- In a food processor, add the soaked cashews. Blend until almost smooth. add remaining ingredients for the "alfredo" and blend until very smooth. Taste for seasoning.
- Combine the roasted vegetables, Cashew Alfredo, and cooked pasta. Serve garnished with additional chopped fresh herb if desired. Yields: 8 servings.
Nutrition
Calories: 371kcal (19%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!