Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
1 servings of vegan pasta primavera with creamy garlic cashew sauce contains 570 Calories. The macronutrient breakdown is 56% carbs, 31% fat, and 13% protein. This is a good source of protein (34% of your Daily Value) and fiber (25% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 120 minutes
- Cook Time
- 20 minutes
Ingredients
Crushed red pepper flakes 1 tsp or 0.3g
Directions
- First make your sauce: soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, 1/2 cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.
- Next, cook your pasta until al dente, according to the directions on the package.
- While your pasta boils, you can cook your vegetables. Add olive oil to a large pot and place over medium heat. Once oil is hot, add the onion, carrot, red bell pepper and broccoli; saute for 3-4 minutes, stirring occasionally. Next add in the zucchini and cook for 2 minutes, or until all the veggies are tender, but still have a little crisp to them. Finally stir in the tomatoes and italian seasoning and cook for 1 minute more.
- Finally, add cooked pasta and cashew sauce to the pot with the veggies and stir to combine. Serve with red pepper flakes, if desired. I love enjoying this with a side of garlic bread or with garlic crostini!
- Recipe by: Monique Volz of AmbitiousKitchen.com (source: https://www.ambitiouskitchen.com/vegan-pasta-primavera/)
Nutrition Facts
For 1 servings of vegan pasta primavera with creamy garlic cashew sauce (409g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 570 | |
| Fats | 20g | 26% |
| Saturated fats | 3g | 15% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 658mg | 29% |
| Carbs | 83g | 30% |
| Net carbs | 76g | |
| Fiber | 7g | 25% |
| Sugar | 8g | |
| Protein | 19g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 8g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 3g | 15% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
