A quick and delicious Vegan Pasta Primavera.
Ingredients
• 13 oz. small shell pasta of choice
• 1/4 cup vegetable broth for sautéing veggies
• 1/2 medium red onion, sliced
• 1 large carrot, peeled and cut into matchsticks
• 1 red bell pepper, sliced
• 2 cups broccoli, cut into bite size florets
• 1/2 large tomato, chopped
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
Cream Sauce:
• 3/4 cups raw cashews, soaked and drained
• 1/2 cup water
• 2 tbsp lemon juice
• 2 garlic cloves
• 1/4 tsp garlic powder
• Salt to taste
1. Cook the pasta according to package directions. While the pasta cooks, make everything else.
2. In a medium frying pan, heat up the vegetable broth on medium high and then sauté the onion, carrot, bell pepper, and broccoli for 3 to 5 minutes until they are tender. Add in the tomato, dried basil, thyme, and oregano. Cook 1 minute more, then turn off the heat and set aside.
3. In a high speed blender add all the Cream Sauce ingredients and blend on high for 1 minute until smooth.
4. When the pasta is done, drain and return to the pot. While it is still hot, add in the salted veggies and the Cream Sauce and gently fold to combine all ingredients. Taste and add in salt or freshly cracked pepper as desired.
5. Garnish with red chili flakes if desired and serve.
Watch the video version here:
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