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.
1-1/2lbyellow summer squash, chopped in bite-sized bites
1Tbsextra virgin olive oil
1pintgrape tomatoes, halved
¼cupfresh chopped basil, chopped
kosher salt and fresh cracked pepper to taste
For the Cashew Alfredo
8ozraw cashews, soaked in water overnight, drained, and rinsed
¼cupunsweetened almond milk
½Tbsextra virgin olive oil
juice of 1 lemon
½tspkosher salt, plus additional to taste
couple pinches fresh cracked pepper
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.
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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