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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Erica


  • 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
  • 1/4 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
  • 1/4 cup unsweetened almond milk
  • 1/2 Tbs extra virgin olive oil
  • 1 tsp Dijon mustard
  • 2 cloves garlic
  • juice of 1 lemon
  • 1/2 tsp kosher salt, plus additional to taste
  • couple pinches fresh cracked pepper


  1. Heat oven to 400F. Bring a large pot of water to a boil.

  2. Toss the zucchini and squash in the olive oil and layer on a sheet pan. Roast in the oven 20 minutes.

  3. Cook the pasta according to package directions.

  4. 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.

  5. Combine the roasted vegetables, Cashew Alfredo, and cooked pasta. Serve garnished with additional chopped fresh herb if desired. Yields: 8 servings.