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Creamy Vegan Vegetable Primavera

Creamy Vegan Vegetable Primavera

Erica
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.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 8
Calories 371 kcal

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.

Keyword vegan pasta, vegan primavera
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