Oil-Free Vegan Pasta Primavera

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Oil-Free Pasta Primavera
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Oil-Free Pasta Primavera

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Servings

4-6

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 12 ounces pasta of your choice, reserve ½ cup pasta cooking water

  • 1 red onion, sliced

  • 1 cup asparagus, chopped

  • 1 cup yellow squash, sliced or chopped

  • 1 cup zucchini, sliced or chopped

  • 1 to 2 cups chopped spinach

  • 3 to 4 garlic cloves, minced

  • 1 cup frozen peas

  • 1 cup cherry tomatoes, halved

  • ¼ cup cashews, soaked

  • ½ cup cooked great northern beans or other white beans

  • ¼ cup lemon juice (or about the juice of one large lemon)

  • ¼ cup chopped fresh parsley

  • black pepper and salt or a salt substitute to taste (optional)

  • ¼ to ½ cup vegan parmesan*See Notes Below

Directions

  • Cook noodles per package directions. Be sure to reserve some of the cooking water.
  • While noodles are cooking, add onions, asparagus, zucchini, and yellow squash to a large preheated skillet with a splash of water. Cover and steam for 2 to 3 minutes.
  • Add tomatoes, peas, and garlic to the skillet. Cover and steam another 3 minutes.
  • Blend cashews, white beans, lemon juice and seasonings in a high speed blender with about ½ cup of the pasta cooking water.
  • Drain pasta, and add into the skillet with the vegetables. Add sauce you just blended and the fresh parsley, and stir everything to combine.
  • Serve immediately topped with vegan parmesan.

Recipe Video

Notes

  • Directions for an easy lower fat vegan parmesan: To a food processor add ½ cup raw cashews, ½ cup rolled oats, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 3 tablespoons (or more to taste) nutritional yeast. Pulse until it resembles parmesan and store in the fridge or freezer to keep fresh.