Pasta Primavera

Yield: 6 servings
Calories: 388
Theme: Vegetarian
Rating:  This recipe has not been rated

This creamy dish is dairy-free and high in protein. The puréed cashews give the sauce a creamy texture without all the extra calories and fat. It is filled with veggies to give your body essential nutrients and help cut back the amount of pasta you will eat.


  • 2 cups raw cashews
  • 4 cups water
  • 4 shallots, minced
  • 5 cloves of garlic, minced
  • 2 tsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp nutritional yeast flakes
  • 3 tbsp extra virgin olive oil
  • 2 large zucchini, julienned
  • 1 yellow squash, julienned
  • 1 red bell pepper, julienned
  • 3 large carrots, julienned
  • 1 1/2 cups snow peas, julienned
  • 1 1/2 cups frozen peas
  • 2 cups broccoli, broken into small florets
  • 1/3 cup loosely packed fresh basil, sliced fine
  • salt
  • pepper
  • red chili pepper flakes


1. Soak the cashews (overnight if you like, but at least two hours ).


2. Sauté the shallots and garlic in 1 tbsp olive oil.  Remove 3/4 of the garlic and shallots and put into a blender with the nuts, water, lemon juice, ​maple syrup, yeast flakes. Purée on high until smooth.


3. Blanch vegetables for about 2 minute then strain. Add 2 tbsp of olive oil to the garlic/shallot mixture and sauté​ ​the vegetables until just barely soft. Lower heat and add the nut mixture and salt and pepper to taste. Immediately pour over pasta and mix well.  Sprinkle with basil red pepper flakes to serve.



Watch The Video

This recipe was recently featured in Craziest Health Confessions From Restaurant Workers.

Your Video is Loading


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It