Linguine Primavera with Creamy Cashew Sauce
Elevate your pasta night with this vibrant and wholesome Linguine Primavera with Creamy Cashew Sauce! This vegan delight pairs tender linguine with a rainbow of sautéed vegetables—zucchini, cherry tomatoes, red bell pepper, and broccoli—tossed in a luscious, dairy-free cashew cream sauce infused with garlic, nutritional yeast, and a hint of lemon. Perfectly balanced with warming herbs like basil and oregano, this dish is both comforting and nutrient-rich. Ready in just 40 minutes, it's an ideal choice for a quick yet elegant dinner. Garnished with fresh parsley and bursting with flavor, this plant-based pasta is sure to impress family and guests alike!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 cup raw cashews
- 1.5 cups water
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 tbsp olive oil
- 1 zucchini
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1 cup broccoli florets
- 2 cups spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup pasta cooking water
- 2 tbsp fresh parsley
Instructions
Place raw cashews in a bowl and cover with hot water. Let them soak for at least 15 minutes while preparing other ingredients.
Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, prepare the vegetables. Slice the zucchini into half-moons, halve the cherry tomatoes, thinly slice the red bell pepper, and chop the broccoli into small florets.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, red bell pepper, and broccoli florets. Cook for 5–7 minutes until the vegetables are tender-crisp, stirring occasionally.
Add the cherry tomatoes and spinach to the skillet. Cook for another 2 minutes until the spinach wilts and the tomatoes just begin to soften. Remove the skillet from heat and set aside.
Drain the soaked cashews and transfer them to a blender. Add 1.5 cups of fresh water, nutritional yeast, lemon juice, garlic cloves, 1 tablespoon of olive oil, salt, and black pepper. Blend until completely smooth and creamy.
Return the skillet with vegetables to medium heat. Add the cooked linguine and pour the cashew cream sauce over the top. Toss to combine, adding the reserved pasta cooking water a little at a time until the sauce reaches your desired consistency.
Season the dish with dried basil and oregano, stirring to distribute the flavors evenly. Adjust salt and pepper to taste.
Garnish with fresh parsley and serve immediately. Enjoy your Linguine Primavera with Creamy Cashew Sauce!
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 36.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2895 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
