Every year I host my famous #AKZucchiniWeek filled with delicious, sweet & savory zucchini recipes for every meal. Last year I created this incredible, easy vegan pasta primavera recipe packed with a rainbow of veggies and tossed in a creamy garlic cashew sauce.
This plant-based take on traditional pasta primavera is so delicious that it deserved a little re-share. This pasta is absolutely stacked with fresh veggies and I AM OBSESSED. The cashew garlic cream sauce is so simple yet incredibly flavorful. I hope you love it!
FREE Zucchini Recipe E-Book
Sign up below and get a FREE downloadable, printable e-book with my best zucchini recipes (sweet and savory!)
What is pasta primavera?
Traditional pasta primavera was actually founded in New York in the 1970s and is basically just pasta with lots of fresh vegetables that’s usually tossed in a buttery, creamy sauce. The options are endless for customizing with tons of different veggies, so of course, I wanted to create my own vegan take on pasta primavera with a creamy cashew sauce which is basically a version of my jalapeno cashew cream sauce (but without jalapenos!)
Vegan pasta primavera ingredients
You’ll basically just need tons of fresh summer veggies, pasta, seasonings and cashews to make this simple yet oh-so-delicious vegan pasta primavera:
- Pasta: I like using penne pasta, but feel free to use any kind of pasta you’d like (even gluten free pasta).
- Olive oil: for cooking your veggies till they’re nice and tender.
- Veggies: we’re using red onion, carrot, red bell pepper, broccoli, cherry tomatoes and of course, zucchini. Truly eating the rainbow with this easy vegan pasta primavera! Feel free to mix and match based on what you have. Corn and asparagus would be delicious, too!
- Italian seasoning: for a little Italian flavor in the pasta.
- For the creamy garlic cashew sauce: you’ll need raw cashews, water, lemon juice, garlic, onion powder, salt & pepper.
- Optional for serving: red pepper flakes, extra salt & pepper and garlic crostini or my famous homemade garlic bread.
How to make creamy vegan garlic cashew sauce (aka plant-based alfredo sauce!)
The dairy free garlic cashew sauce is basically a delicious, plant-based take on alfredo sauce and I am all for it. To make it:
- Soften the cashews. You’ll do this by soaking them 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 20-30 minutes in the hot water, then drain.
- Add the ingredients to your blender. Once the cashews have finished soaking: add drained cashews, ½ cup fresh water, fresh lemon juice, garlic salt, onion powder and black pepper to a blender.
- Blend until smooth. Blend up all of the ingredients on high until the sauce comes together. Taste and add any additional salt & pepper as necessary. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.
Can I use a different sauce?
Sure! If you have a nut allergy or want a more traditional, non-vegan pasta primavera, make the parmesan cheese sauce from this chicken pasta bake and fold your noodles and veggies right into the sauce.
Vegan pasta primavera in 3 simple steps
- Make the sauce & pasta. After making your creamy garlic cashew sauce, cook your pasta until al dente, according to the directions on the package.
- Cook the veggies. 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.
- Mix it all together. 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!
Customize your plant-based pasta primavera
- Choose your veggies. Add any veggies you have on hand! In the spring peas and asparagus would be delicious, and summer tomatoes and corn would be great in here, too.
- Add a protein. To keep it plant-based feel free to add a can of chickpeas to the pasta. If you’re not vegan or vegetarian try adding some grilled chicken, shrimp or even crispy bacon. A sprinkle of freshly grated parmesan would also be delicious.
- Pick your pasta. Feel free to change it up with your favorite pasta shapes. I recommend rotini or bowties, or even large shells would be fabulous. As I mentioned, you can use your favorite gluten free pasta as well.
This creamy vegan pasta primavera will stay fresh covered in the fridge for about 4-5 days. It’s delicious made ahead of time, too, so feel free to prep it the night before for your weekday lunches.
More vegan recipes to try
- Vegan Caesar Pasta Salad
- 30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
- Vegan Curry Chickpea Salad Collard Wraps
- The Best Vegan Mac and Cheese You’ll Ever Eat
- California Roasted Sweet Potato Kale Salad
Get all of our delicious vegan recipes here, and all of our zucchini recipes here!
I hope you love this easy vegan pasta primavera recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Stay tuned for more zucchini recipes all week, xo!
Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
Delicious vegan pasta primavera packed with tender vegetables and tossed in a creamy garlic cashew sauce. This easy vegan pasta primavera recipe has wonderful flavors and plenty of protein and healthy fats for a comforting plant-based meal the whole family will love!
- 12 ounces penne pasta (or sub any kind of pasta you’d like, including gluten free)
- 2 tablespoons olive oil
- 1/2 medium red onion, sliced lengthwise
- 1 large carrot, peeled and cut into matchsticks
- 1 medium red bell pepper, cut into thin strips
- 2 cups small broccoli florets
- 1 ½ cups cherry tomatoes, halved
- 2 medium zucchini, sliced and quartered OR cut into thin strips
- 1/2 teaspoon italian seasoning
- For the sauce:
- ¾ cup raw cashews
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- For serving:
- Red pepper flakes
- Extra salt and black pepper, if desired
- Garlic costini/garlic bread
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, ½ 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!
Feel free to mix and match your veggies based on what you have available. Mushrooms, corn or asparagus would be perfect to mix and match!
See the full post for even more ways to customize this vegan pasta primavera.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 3, 2020, and republished with new photos on June 24, 2021.
Quick question, are the carbs in the nutrition notes from the pasta? And if so, do you know the carb content without the pasta??
Hi! Yes the majority is from the pasta and the rest is from all of the veggies. I haven’t calculated nutrition without the pasta (as it’s a pasta primavera recipe) but feel free to use any pasta you’d like – even zucchini noodles!
Wow this is awesome recipe thank you so much for sharing.
Glad you loved it!
Delicious! I was worried 2 zucchinis would be too much but they cook down to make the perfect balance of pasta and veg. My clean-out-the-fridge veggie swaps were green beans, heirloom & grape tomatoes, shallot, and a little green onion. This was a great easy dinner to kick off Zucchini Week 2020!
Love that! Perfect for customizing with any veggies you have 🙂
Such a good recipe! Truly feels like you are eating a cheese sauce but without the cheese!! Mixture of veggies and flavor in this dish are just perfect! 10/10!
Absolutely! New fav 🙂
I made this tonight and…OMG! So creamy and delicious – you would never know this was vegan! One of my favorite meals I’ve ever made from Ambitious Kitchen and I’ve made a ton. Another winner!
Amazing! So happy you loved it!
My husband and I made this recipe last night and it was AMAZING! One tip that worked well for me was to save some of the pasta water (about 1/2 cup) and add it when I was combining the sauce, pasta, and vegetables. This recipe made 5 servings for us, and reheated super well on the stove with the addition of a little bit of water. Also, I definitely recommend making this in a Dutch Oven (or similar) to leave plenty of room for stirring!
Perfect! Love that tip. Such a great dinner!
Really amazed by how creamy this was! I didn’t have onion powder so I used a small slice of a white onion. I do think adding Parmesan cheese on top helped a lot with bringing flavors together. Overall really liked it!
Absolutely! Glad you enjoyed 🙂
I tried making this, loved the flavor, but my sauce consistency was off. When I put it in the pan it kind of curdled. Want to make again so help!
Hmmm, I would try to make sure that your pan isn’t over heat when you add in the sauce or it can burn it.
Made this tonight for dinner. It was delicious! The vegan cream sauce was so flavorful. Didn’t miss the traditional “alfredo sauce”
So happy you loved it!
I made this recipe last night and the sauce was amazing! Thank you for a simple and delicious vegan recipe!
Absolutely! So glad you enjoyed 🙂
So simple, yet delicious! I’d never tried a cashew sauce before and I was amazed at how similar to cheese it tasted. I’ve been testing lots of recipes from your blog and I loved all of them. Greetings from Brazil 🙂
Absolutely! So glad you found this one and that you’re loving the recipes here 🙂
This was fantastic!!! I made it pretty much to the recipe, except i didn’t have red onion so used yellow onion instead. Will definitely be making this again!
Perfect! Glad you loved it!
This was really fantastic. Going to become a staple in our house! We added mushrooms to the suggested veggies and my husband topped it with some crab meat, and that went really well.
Perfect! Glad you both loved it!
SO delicious! The cashew sauce is so flavorful and the little bit of lemon juice gives it the perfect hint of zestiness. It’s definitely a crowd pleaser- I’ll be making this again and again!
Isn’t it amazing?? Glad you loved this one!
So delicious!! I modified some of the veggies with what I had on hand and added a can of tuna for a meat source, per my husbands request. That sauce is amazing! My 3 year old loved it too 🙂
Perfect! Love that idea 🙂 such a great dinner!
This is delicious! Very easy to make and very flavorful. We will definitely make this again. I love it so much that I shared the recipe with some family members in other households as soon as I got up from the table.
Amazing! So happy you loved it!
Delicious! I’ve made it a few times and it’s always a hit. The last time I made it I added in mushrooms, pea shoot leaves, parm, and shrimp. Thank you!
So happy to hear that! And those add-ins sound delicious.
A go to recipe for me when I’m having company. Not only does everybody love it but I enjoy the leftovers after. Easy to make and easy on your stomach as it’s not too heavy. I use whole grain pasta.
Absolutely! Such a great dinner.
I have made this recipe twice- once following the exact recipe and once making changes to suit my taste. The first time it was ok – the sauce absorbed too much into the pasta and the veggie combo wasn’t my fav. Second time, I changed the veggies to my liking and rather than tossing in the sauce, I drizzled over the top. Absolutely amazing! Best creamy vegan sauce I’ve ever made! Thank you for a great recipe!
Perfect! I’m glad you were able to adapt it well 🙂
The sauce in this is 🔥 it’s my new fave pasta to make and ALL THE VEGGIES, so good.
Absolutely! My fav too 🙂
Sorry to be harsh but this is the absolute worst recipe I have ever tried. Do not recommend making & will never make again. If it was possible to do 0 stars I definitely would.
Sorry to hear that! I wish I could help troubleshoot for you as many readers have loved this recipe. Was it the flavor? Ingredients?
LOVE this dish!
I’m so glad!!
This was soooooo good. Like, crazy good. You would never know the sauce is vegan. I used what I had so I sautéed frozen broccoli, a white onion sliced, and a carrot. I also roasted some canned whole tomatoes earlier and tossed those in. Love a delicious pantry meal! Thank you!!!
Right?? So glad you loved it!
So delicious! I made it nightshade-free and it was still really good. Highly recommend, already sent the link to my sisters!
Perfect! I hope they love it, too 🙂
An absolute staple in our house. I use banza pasta. I love how rich the sauce tastes and how many veggies are in the recipe. Pro tip: don’t use pre-shredded carrots – they are not as good in the pasta as matchstick chopped carrots.
Really great flavor and pretty quick recipe it pull together. Loved all the fresh veggies this one had in there
Love this dish! So creamy and tasty, without the guilt. I’ve swapped out veggies, added mushrooms and it tastes good every time.
This sauce is the BEST- you’d never believe it has no dairy! I love how this dish is packed with veggies too. I like to top it with nutritional yeast for extra dairy free cheesiness – so so good!
Made this and wow, that cashew sauce is amazing! This dish has everything- pasta, lots of fresh veggies, and a sauce that reheats well the next day. Will definitely make this again!
Can’t believe I forgot nutritional yeast when I made it last night. Next time!
I love this easy, delicious, healthy recipe. Most of the time, I just throw in whatever veg I have in the fridge. As a novice cook myself, I love the simplicity of this and the fancy feel it brings to the dinner table.
This recipe is a great way to get some servings of veggies in and so easy to make! Once you soak the cashews you really just have to combine in the blender and cook your veggies and pasta. Also have never used cashews for a sauce before and they are super creamy!
Such a great lunch or dinner! Easy & delicious 🙂
This is one of my fave pasta recipes! There’s nothing that I change about it as it’s perfect as is!
I’m so glad! One of my favs, too 🙂
This is a lovely meal – super easy to make, nice variety of vegetables, and delicious cashew sauce. All comes together really well. A favorite!
Absolutely! Glad you love this one 🙂
Hi! just made this and it tastes yummy, but the sauce is very clumpy not creamy? Should I have blended longer or added more water to make it liquidy? Thank you!
The sauce should be very creamy, if it’s not, you’ll need to add more water and/or blend longer. Also be sure to let your cashews soak long enough in order for them to be easily blendable!
This recipe is so good, and so customizable based off of the vegetables that you have on hand. I subbed out the carrots with frozen peas, and it was great! I also used roasted cashews instead of raw, because they are so much cheaper and more accessible, and the sauce still tasted great!
Absolutely! Glad you love this one!
So yummy! Used gluten free penne, but otherwise followed the recipe. This will become part of our regular rotation!
Perfect! Glad you enjoyed!
I’ve made this recipe a couple times now, and it is quick and tasty. I could eat the sauce alone with a spoon 😉
So delicious! Glad you love it 🙂
This was mind-blowingly good. I literally exclaimed out loud when I tried the sauce before putting it on the pasta. WOW.
I made this with whole wheat penne, mushrooms a red bell pepper, shredded carrots, asparagus, and some sweet italian chicken sausage to round out the protein content. So delicious
YES so glad you loved it! And those mix-ins sound amazing 🙂
That cashew sauce is divine! I made this dish with red lentil pasta for extra protein and used a spicy italian seasoning. My fiance complimented it 3 times! We decided to go mostly plant-based for Earth month to transition to eating more sustainably year-round and the vegan recipes on this site have made it so easy to find dishes that he also enjoys (as a meat & dairy-lover). This is one I will be making all summer long.
Love that! So happy you’re finding plant based recipes here to try 🙂
I made this exactly as written for dinner earlier this week and it was absolutely amazing! My partner isn’t totally sold on plant-based eating, and he was shocked at how amazing this vegan cream sauce was – we both loved it. Plus, I love how packed with yummy veggies this was. I will definitely make again. Thanks Monique!
So happy to hear that! This is a great one to try as a little intro to plant-based eating 🙂
Tasty sauce. Pretty easy to execute recipe. The tomatoes in this really give it something extra.
Absolutely! Glad you enjoyed 🙂
Made this for dinner tonight and wasn’t expecting it to be so good! I was hesitant about the cashew sauce but so glad I went For it. must try for sure!
So glad you loved it!
Already cut up all the veg for this recipe and now I’ve noticed that the sauce calls for garlic cloves and salt, meanwhile the instructions don’t mention garlic cloves, yet mention garlic salt (which isn’t listed in the ingredients list). 🙁
Thanks for the catch! It was just missing a comma, so you’ll add “garlic, salt, etc.”
I made this for dinner tonight. So delicious! I used Banza chickpea pasta for some added protein and accidentally only bought 8 oz. It is plenty enough food for 4 servings though. I will 100% make again and play around with the veggies I add.
So glad you enjoyed it, Shelby! Great idea to use Banza here–love them 🙂
This is one of the best vegan recipes I have ever made!! I am so impressed with how it came together. For vegetables I used frozen broccoli (added that early to thaw it) and peas, carrots and red onion. I also used rotini as the pasta. So good!! Cannot wait to make again!
SO happy to hear that, Suz! Can’t wait for you to enjoy it again!
i truly love everything that i end up making on this site. this was super easy, light but also so flavorful!
Aw thank you, Emily! So happy that you’re loving it all 🙂
One of the best recipes ever!!!! I make it all the time!
Awesome!! I’m thrilled to hear you’re enjoying it 🙂
Sorry just saw this now Will be making this soon can i skip red bell pepper as am not a big fan of it i love pasta soooooooooooooooo much perfect for my after office meals sorry i took a break from commenting on your posts as busy with work will dm you if i make this and let you know how it goes Thanks Ramya
Hi, Ramya! Don’t apologize, life gets busy! Totally fine to leave out the red bell pepper 🙂 Enjoy!
I think my four year old summed this recipe up the best…”mmmm this pasta is good!” Another amazing recipe. Followed it exactly as written. I think the sauce would also make a great dip or a spread for a sandwich!
Aww yay!! So happy you guys loved it. And yes, the sauce would work so well in other things–great idea! 🙂
So good! Used chickpea pasta for some additional protein!
Great addition, love chickpea pasta 🙂 Glad you enjoyed it!
This vegan pasta primavera is sooo good! The sauce was super easy and creamy. A great way to use summer veggies. My husband is a meat and potatoes kind of guy and he went back for seconds and even had the leftovers for lunch the next day. This is a new favorite!
Amazing!! So happy that you guys enjoyed it so much 🙂
Loved this recipe!! The sauce was nice and flavorful! For my personal preference I would maybe use less veggies, but overall I loved the recipe!
SO happy you loved it, Lindsey!
I made this tonight and it is BOMB! The sauce is so good and couldn’t be simpler to whip up. This definitely tastes like a comfort food dish, but with tons of fresh veggies and the vegan cashew sauce, it’s healthy and light, too. I’ll be adding this to my rotation for those “need to use up this produce” moments. Thanks for a great recipe!
Yay!! I’m so thrilled that you loved it, Tessa! And totally agree–pretty much any veg would taste amazing in here 🙂
This is excellent. I added a handful of fresh basil to the blender also.
LOVE basil, great idea! So happy you’re enjoying it, Lisa 🙂
Absolutely delicious! Added a splash of white wine at the end, fresh basil and Parmesan for those who wanted. Great way to incorporate more plant based dinners to our rotation. Leftovers are great reheated too. Thank you!!
Ooh love the idea of adding wine! So happy you enjoyed it 🙂
Love all the veggies in this recipe! Would make again!
Yay! Me too 🙂
Easy to execute, full of veggies and delicious – the perfect combo! Thank you for sharing.
I’m so happy you loved it, Emilie! Yay! 🙂
So good! Will keep and make again!
I’m glad you loved it, Molly!!
I made the sauce to put on a different recipe, and I’m very much enjoying the leftover sauce in roasted veggie bowls and sandwiches!
Love that idea!! So happy you’re enjoying it 🙂
This was SO. GOOD. Followed exactly as written here and wouldn’t change a thing – will def. be making again!
Amazing!! I’m so glad to hear you loved it. Hope you can make it again soon!
So good and easy to add in any veggies you’d like! Love the vegan recipes.
I’m so glad you loved it, Dee! Lots more vegan recipes here if you wanna browse 🙂
This is so yummy! I made this for a family get together with people who are vegan and my grandparents who are most definitely not vegan. They usually refuse to eat anything that’s labeled vegan because they think it will be bad. Everyone loved this, my grandparents even went back and had a second serving. This would be good with literally any vegetables you want. 10/10 recommend
SO GOOD! Will be making again soon. It’s packed with veggies (I followed the ingredients as they are), and the sauce is very flavorful but light. My family didn’t believe it was dairy free.
This was a great pasta dish. I had been wanting to make a cashew sauce forever but thought it would be hard. It was easy and yummy! I added more veggies and some chicken on the top. Will be making it again!
This was super tasty, satisfying and rich. I cooked it with gf chickpea pasta. It was my first time making a cashew sauce, and I didn’t get it terribly smooth, but it still tasted great and had a nice texture despite looking grainy. I would recommend putting in 2 small cloves of garlic, I think mine were too big and too fresh, so the garlic was a bit overpowering. What I liked most of all, was that I ate a huge bowl and didn’t feel weighed down afterwards. Thanks, Monique!
Perfect vegan option filled with tons of veggies and protein. So good! Everyone loves this-11 year old, toddler, husband, vegan father, it fits all diets and taste buds!
Oh yay!! So happy you guys all love it 🙂
My husband was skeptical of cashew sauce, ABSOLUTELY loved it, fed this to our 1 year old as well, highly recommend!
Oh yay!! Glad that you guys all loved it!
This recipe was delicious! I used different vegetables and roasted them. This will definitely go into rotation in my house. Thank you!
Great idea to switch up the veggies in here–this dish is so versatile!
This is so delicious. I added a few more vegetables. So…… good😋
Wow! I am blown away by this recipe. The cashew sauce is so simple and adds so much flavour. My non-vegan parents loved it. I added about 8 oz sliced cremini mushrooms and only one zucchini. Can’t wait to make this more often. ❤️
I’m SO happy you loved it, Laura! Love the addition of mushrooms in here 🙂
We loved this easy vegan pasta recipe! Thank you!
I’m so glad you did! Thank YOU! 🙂
Made this for dinner today. I found the sauce was a bit bland and it was definitely missing something. I added in extra salt, some oregano and basil along with some parm cheese (so it wasn’t vegan anymore).
I also cooked some chicken in the air fryer and it was decent!
I’d suggest adding something else that can really make this recipe “pop”. I felt it was definitely missing something big.
Sorry to hear that! I find it super flavorful but really appreciate the feedback. Those are great tweaks!
How important is it that the cashews be raw for the sauce to work? I have a large thing of unsalted roasted cashews from Costco that I would love to use if possible. I have wondered this about other of your sauces as well like the jalapeno cashew sauce. Also, I LOVE your recipes and blog and have made at least 30 of your recipes and bought many of my xmas gifts from your gift guides. THANK YOU!
Hi, Ali! Aw thank you so much, I’m SO happy you’re here ❤️ I’m not sure if the roasted cashews would be *quite* as creamy but they might work just fine! Let me know how it goes 🙂
Another winner! Man the different directions you could take this, lemon zest, asparagus, pine nuts, parsley, basil,.. anything would be incredible with that addictive cashew sauce! Thanks as always chica!
This was a huge hit for my coast retreat with two friends! I premade the sauce, used gluten-free pasta, forgot the cherry tomatoes (oh well), added spinach (highly recommend) and we had enough for two huge, moaning-for-deliciousness meals! The pepper flakes (we used regular and Aleppo) brought out the flavor. Will make again!
That all sounds INCREDIBLE! Thanks for sharing, Carol. I’m thrilled you all loved it ❤️
OMG, this recipe is delicious!!! It is an all in one meal. I made it tonight and my husband, son and I all had seconds. Double the sauce because it is outrageously delicious!!! Thank you for the recipe. It is going in my recipe book.
So glad you loved it!! One of our favs, too 🙂
I already reviewed this the first time I made it, but it is honestly my go-to pasta dish in the summer. Love it hot or cold! I always use red lentil pasta to pack in the protein, and the veggies make it so filling. #akdinnerparty
So happy to hear that, Molly! Perfect dinner 🙂
We love being reminded of old AK favorites. This recipe is super easy to make and a great way to highlight spring veggies too. #AKdinnerparty
Absolutely! So glad it’s a favorite 🙂
This recipe was a great way to pack in a ton of veggies while still eating yummy pasta! I felt like this recipe just didn’t have much flavor. I ended up adding some shredded cheese along with balsamic vinegar to give it a little more oomf. Overall not bad and super packed with veggies.
So glad you loved all the veggies, Caitlyn, but sorry you felt like it wasn’t very flavorful! I would suggest adding more salt and pepper to taste to the sauce — that will likely help pull out all of the flavors if you prefer a little extra 🙂
Another fabulous recipe from AK! Highly
Recommend. I added grilled shrimp to mine for extra protein. MAKE THIS Dish!
So glad you loved it! Great idea to add shrimp, too 🙂
Yum! Yum! Yum!! Subbed with GF noodles and added some grilled chicken- it was delicious! A bit of prep work (chopping) but most of it can be done ahead of time (yay!) and it came together quickly once you actually start cooking. Red pepper flakes on top were a hit! And a cream sauce that’s good for you AND tastes good was an added bonus!
Whoops! Forgot: #AKDinnerParty
Such a great dinner! And yes great tip to do some chopping ahead of time. Glad you enjoyed!
I made this tonight and it was excellent! The sauce is 100% delicious and I could drink it. I added shrimp for extra protein and honestly, this might be my new favorite meal.
Amazing! So glad you loved it!
This is so unbelievably good. We added an extra garlic clove and a tsp of garlic powder because my husband is garlic crazy and we fought over the leftovers. Will make it again and again. #AKDinnerParty
YAY I’m so happy you both loved it!! Hell yes to the extra garlic 🙌
Delicious! Light, creamy, colorful, and filling. It takes a bit of time to chop, but comes together pretty easily otherwise. I left out the tomatoes and used a whole bag of pasta (16 oz). One of my kids asked for the veggies to be on the side next time, so I think I’ll try that. Thanks for prompting me to try with the AKDinnerParty!
I’m SO happy you loved it, Emiley! Glad it was worth the chopping time 🙂
This recipe was absolutely delicious! I used vegetables I already had in my fridge so subbed asparagus for the broccoli and an orange pepper for the red pepper. The sauce was so amazing! One of the most fresh and light pastas I have eaten in a very long time. My husband asked to have this on a weekly basis. I also loved how easy this recipe was. I made it on a night when we had sports during normal dinner time. It was a quick meal to prep in the afternoon and then cook when we got home from school. It is nice to have a healthy recipe for busy week nights!
Forgot I made this from the AKDinnerParty post. I love this idea too! I feel so late to the game.
The flavors were great in this recipe! But, the consistency of the sauce was off for me. It wasn’t as creamy as I was hoping for or expecting. I’m not sure what went wrong -perhaps I should have blended the cashews more but they looked pretty blended to me. 🙂 I’ll have to try again, but everything else was spot on. Maybe a touch time consuming to chop all the veggies but worth it for such a pretty dish with lots of variety!
Hi, Lauren! Thanks for the feedback. How long did you soak the cashews, and was it boiling water or just warm water? And did you use a blender (not a food processor)?
Made this tonight and had to tailor for numerous dietary restrictions, but it was the perfect idea! I added ground turkey for protein, use broccoli, asparagus, carrots, and brussels sprouts for veggies, and used konjac noodles for pasta. Couldn’t use Italian seasoning, but dried thyme, garlic, and salt paired with that sauce (made as directed except onion powder) made it tasty!
Thank you for such an awesome recipe and giveaway!
I’m SO happy you loved it, Ariana — thank you! Love all those additions. Sounds delicious 🙂
This was a great recipe and quick once all the vegetables are chopped. I used what the recipe called for but it could easily be customized. It reheats well and I will definitely make it again for my family.
I’m so happy you loved it, Carla! And yes, so many different veggies would be amazing in here 🙂
#AKDinnerParty I tried this recipe and it’s the first AK recipe that I didn’t love. I do not have a blender and tend to use my food processor for sauces, but despite soaking the cashews overnight, I still couldn’t get the sauce smooth. It also missed that salty flavor that you normally would get from cheese.
So sorry to hear that, Mary, and we really appreciate the feedback. Food processors often don’t blend sauces fully enough, which is why we recommend using a blender for this recipe. If you’re looking for an inexpensive one, our team likes this one!
I did it with chicken on the side and loved it! ♥️ Currently I’m dairy-free because of my breastfeeding baby who is intolerant to milk protein, so this was a great alternative to alfredo sauce. #AKDinnerParty thank you for suggesting it this month, perfect timming for me!
I saw your post in the FB group! Thank you so much for the sweet review, too! Glad you loved it 🙂
This was soooo tasty. Seasoning quantities were spot on. I doubled the sauce, added more veggies and kept the pasta quantity the same. Served it for Easter and it was a hit. You’d never suspect it is made with cashews. Thank you for the great recipe, Monique!
I’m so happy everyone loved it — YAY! Thanks, Shannon 🙂
I don’t think a vegan pasta primavera can get any better than this! I made it just as prescribed, but I love that Monique says use whatever ya want! So true! For me the crushed red pepper took it next level, I love the heat. Found it quite therapeutic to chop all the veggies and somewhat experimental to soak cashews and turn them into sauce! #AKDinnerParty is another hit with me in April!!!
Aw thank you, Denise! You are so kind! I’m SO happy you loved it and had a great time making it 🙂
Such a great spring recipe, love how packed it is with veggies. I used GF farfalle pasta and followed the recipe to the t otherwise. The cashew garlic sauce is fantastic, I could put it on everything. Thank you AK team!
I’m so happy you loved it, Yinka! Thanks so much for leaving a review!
Absolutely delicious! I subbed the veggies in the recipe for asparagus and frozen peas, and then added some pancetta at the end – so filling but felt great after eating! Such a perfect way to make a decadent meal without the need for a nap after. I don’t even like creamy sauce with pasta, but this sauce is nutty, bright, and coats the pasta perfectly. Definitely add the red pepper flakes if you like spice – that extra add really enhanced the dish. This is a new fav on my rotation 🙂 #AKDinnerParty,
Love those additions — so springy! I’m so glad you tried and enjoyed it, Stephanie. Thanks so much for taking the time to leave a review 🙂
Loved this months dinner party! So much flavor and so many yummy veggies. Thank you for another good recipe! #AKDinnerParty
This recipe is absolutely delicious!! The sauce has amazing flavor, and you definitely don’t miss the dairy! The veggies go awesome with everything too. I paired it with grilled chicken and used bow tie pasta instead of penne. I would definitely recommend this recipe!
I’m SO glad you loved it, Riley! Such a great idea to serve with grilled chicken — I bet those flavors would be amazing together 🙂
I really liked all the vegetables but thought it needed and bit more flavor. Added some more lemon juice, salt and Aleppo pepper.
Thanks so much for the feedback, Rachael! Love those additions 🙂
So sad to say this was not my favorite recipe. I felt like the flavors were missing a kick, even after adding the red pepper flakes. If the veggies were more seasoned and had an opportunity to develop I think this could have helped. The sauce did turn out really great so I would definitely make the sauce again and maybe even double it to add some more flavor to this dish. #AKDinnerParty
I’m sorry to hear that, and thank you so much for the feedback — we really appreciate it! I bet roasting the veggies would lead to a deeper flavor. And doubling the sauce is a great idea 🙂
#AKDinnerParty – this Vegan Pasta Primavera with Creamy Garlic Cashew Sauce was so delicious! I’ve eyed up creamy sauces made from cashews for years, but never tried them – sooo glad I did with this recipe – it’s so yummy! Definitely will be making this again!!!
Yaaay I’m so glad you finally tried them and that you enjoyed this one! Thanks for the review, Amy 🙂
I roasted red bell pepper, broccoli, red onion, asparagus, and carrot for the veggies. I used 100% whole wheat penne pasta and doubled the sauce but only used 1 1/2 times the amount. I loved the creamy garlic sauce and like to add extra sauce when reheating the next day. This was delicious! Add fresh basil for some extra flavor! #AKdinnerparty
Love the idea of roasting the veggies! That all sounds so delicious 🙂 Thanks so much for the review!
I would never have made this but i am loving the dinner club recipes so i gave it a try. YUM!!!! Don’t sit on this, it was wonderful. I followed the recipe and added arugula…well because arugula. It was great. Can’t wait for the cookbook ambitiouskitchen team 😉
Aw thank you so much! I’m so glad you tried and loved it. Arugula sounds incredible in here — I need to try that!
This was OUTSTANDING! I was skeptical as I’ve never used raw cashews like this before, but I was proven wrong!! I followed the recipe, used a hand blender, added eggplant, used Jovial gf bow tie pasta, and topped with shrimp. It was so creamy and filling and delicious. Will definitely make again.
This was OUTSTANDING! I was skeptical as I’ve never used raw cashews like this before, but I was proven wrong!! I followed the recipe, used a hand blender, added eggplant, used Jovial gf bow tie pasta, and topped with shrimp. It was so creamy and filling and delicious. Will definitely make again.
Yay!! I’m so glad you loved this one, Olivia 🙂 Those additions sound amazing!
Lovely sauce. I stir-Fried all the veggies together in a wok and the sauce is very creamy once it’s blended for long enough. I added chicken to add extra protein and used wholewheat fusilli pasta. Next time I will double the sauce and add more veggies. 😃
So happy you enjoyed this one, Charlene! Love the addition of chicken 🙂 And good call to make more sauce + veggies.
This was my first time making a cashew cream sauce, and it won’t be the last! My husband and I loved it!
Woohooo! I’m so happy you loved it. So much easier to make than it seems, right?? 🙂
We loved this recipe! Had a friend over for dinner, and it was a super easy, tasty veggie-filled meal to share. We used chickpea pasta and honestly couldn’t tell the difference. Will definitely make it again! #AKDinnerParty
That’s amazing, I’m so glad you all loved it! Chickpea pasta’s a great option 🙂
Delicious!! Easy weekday meal and perfect for lunch meal prep or leftovers for the week. I baked the broccoli in the oven instead of on the stovetop since I prefer them roasted with olive oil.
Glad you enjoyed it!! Love roasted broccoli — that’s a great idea 🙂
One of my favorite vegan pasta recipes! Love that it includes so many veggies as well. 🙂
This makes me so happy!! Thanks, Jen!
Delicious, healthy, and easy meal! Thanks for sharing!!
So happy you enjoyed it, Nicole! ❤️
I followed this recipe exactly and used the quick soak method for the cashews. It was my first time making a cashew based sauce and holy crap, it’s amazing! The sauce was creamy, flavorful and tasted great with the slightly crunchy veggies. Thank you for another diary free hit! #AKDinnerParty
SO glad it came out amazing, Debbie, and that you had the chance to try making cashew sauce! So good, right?! 🙂
A remarkable spring/summer dish. I love all the veggies packed in! I recommend using a Dutch oven to sauté the veggies and combine everything – recipe makes a LOT for leftovers. My fiancé was shocked the sauce was vegan, it was such a good creamy texture. #AKDinnerParty
I’m so thrilled you and your fiancé loved it, Danielle — thank you!!
I made this last night, I thought the sauce was pretty good! I may thicken up the sauce next time and or switch out some of the veggies. Overall it was an easy weeknight meal!
So glad you enjoyed it, Katie! Good to know about the sauce consistency; feel free to add a little less water to the blender next time 🙂
This recipe was so easy and delicious. I thought the sauce tasted very comforting while still being light from the lemon. I made this with zoodles and loved that it was just a replacement for one of the vegetables already used. I will for sure make this again. #AKDINNERPARTY
YAY I’m so happy you loved it! Zoodles would be fabulous in here, I bet 🙂 Thanks for the review, Siena!
I’ve made this recipe twice this month already- it’s that good!! Definitely one of our new favorites & it’s super easy to make. Love it! #AKDinnerParty
That’s amazing!! I’m so happy you’re a fan of this one 🥳
Delicious! Love all of the veggies packed in this dish #AKDinnerParty
Gimme allll the veggies! Haha happy you loved it, Samantha!
Such a fun, veggie-packed recipe! I usually am not a big pasta-eater, but this one makes my tummy happy. Love that you get veggies with every bite. Will definitely be making again!
Aw yay!! Glad you loved it, Kelly! Thanks so much for coming to the party 🥳
Not very labor intensive, can prep ahead of time too. Very tasty – can’t believe it’s dairy free! Great way to get some veggies in too. Affordable raw cashews at Trader Joe’s . #akdinnerparty
I’m so happy you loved it, Liz! Yes, Trader Joe’s is so great 🙂
This is a great recipe! I used the alternative sauce and roasted the vegetables, while preparing the sauce. I loved the texture and crunch the vegetables added to the recipe. #akdinnerparty
So glad you enjoyed it, Christa! Roasting the veggies is a great call 🙂
This is so yummy! I love the freshness of the lemon in the cashew sauce. I cut the veggies beforehand and that made making the meal go pretty fast. I will definitely make it again!
I’m so glad you tried & loved it, Miriam! Thank you!
Oh my gosh. Amazing. Even for my family that doesn’t always love veggies liked this one
I’m SO happy to hear that!! Yay!
This came together easily. I made the cashew sauce in my individual smoothie blender and it worked perfectly (easier cleanup than big blender). Finished it with a sprinkle of parmesan (not vegan) and fresh basil. Very tasty, filling, and veggie packed! #AKdinnerparty
Yay!! So happy it turned out amazing. Thanks for the review, Amy!
So rich and creamy that I didn’t even miss the dairy. Full of veggies. Delicious
I’m so glad to hear that!! Thanks, Krysia!
OK so this is coming from someone who never considered themselves much of a pasta person… I can’t get enough of this recipe.
I think I must have cooked it three times in the past fortnight (or less!) and it is now lodged firmly in the official lunch rotation! That SAUCE. How can so few ingredients come together to create THAT?
I’ve come across few other recipes that offer so much “bang for your buck” in terms of flavour KAPOW for time and effort.
I made a few adaptations to the recipe, just based on personal tastes and what I had on hand:
– Red lentil fusilli
– For the sauce, I find the shortcut boiling method to work better than overnight soaking.
– Additional ingredients: Chicken, haricot beans, fine green beans, a small handful of spinach (stirred in just before serving), baby plum tomatoes instead of cherry, and garnished with finely chopped flat-leaf parsley and a handful of roasted cashews for a little crunch!
– Rather than stir-frying the broccoli, I pre-blanched in simmering water with the green beans then tossed back in at the end to heat through.
– MORE SAUCE!!! The batch size as written came to around three servings and I also reserved some of the pasta cooking water to reach the desired consistency.
As many times as I’ve made this, I’ve badgered family members to get on it many more! Delectable – keep ‘em coming!
Whoops, accidentally posted before rating! There you go!
Hi, Rachel! Thank you SO MUCH for this review. I’m thrilled to hear you’re loving the recipe! All those subs/additions sound fabulous, too 🙂
So delicious! This recipe looked so good and the actual meal did not disappoint. Super creamy and satisfying without any dairy. My family members had no idea about the cashew sauce and they gobbled it up.
Made this for the April #AKDinnerParty it was delish and super easy! Tasted great as leftovers too.
SO happy you loved it, Stef! Thanks for commenting!
This was delicious and a great way to eat loads of veggies!
So happy you enjoyed it, Erin!
I missed 3 months of the AK dinner party, so I made all three recipes this past week. I love how it took my mind off what to make for dinner on busy weeknights. This pasta was so tasty and creamy, you would never know it’s vegan. Will definitely add to the “make again” list!
Omg I’m SO HAPPY you made all three of them — just saw your other reviews! Thank you! So thrilled to hear you loved all of them 🙂
This was a total hit with my meat eating family~~ they said it was one of the best meals
This recipe is truly one of the best vegan recipes I have tried thank you for making my day!
So happy to hear that!
This recipe is so good! I added some nutritional yeast to the sauce and mushrooms to the pasta. My husband who is not vegan loved it as well. I loved all the fresh veggies in it. I enjoy all your vegan recipes!
Thanks so much, Michelle! I’m so happy you both enjoyed it 🙂
This recipe is amazing! It was my first time making a vegan recipe – I’m not vegan but wanted to branch out, eat healthier and consume less meat and dairy. My boyfriend and I both loved this! It is a must try for both vegans and non-vegans.
Is there an exact amount of what a serving size is? (in oz or cups)
Really wanted to like this recipe. There are better vegan sauces and pasta dishes out there. Kinda plain tbh.
Excellent vegan recipe. I made it for vegan friends, but I would make it again for my family. I made the sauce the day before. Added a few tablespoons of pasta water to thin it a bit at the end.
We used peas and asparagus and this was really good. Not a huge fan of the cashew things I’ve made in the past, but was very glad I gave this a try it was wonderful. Will keep in rotation.
Hi there, my cousin sent this to me with top notch reviews, but I’m allergic to cashews. Any ideas what I can substitute? Maybe chickpeas? Thanks in advance.
This was delicious! Made 4 truly large servings because of all the amazing vegetables. I made the sauce using about 1/3 cup of cashew butter because that’s what I had, and some leftover kite bill cream cheese. Added extra garlic too. In the future I would make this sauce again using raw cashew butter, it’s just so much easier because my blender isn’t very good at making smooth cashew cream.
YUM! Glad you are loving this recipe and it turned out great for you ❤️
Awesome!!!! Cool a lot and don’t leave reviews but this is amazing. Used quick soak method on cashews, perfection.
Yay! So glad this recipe turned out great for you, I appreciate your review!