Ingredients
Pasta and Base
- 12 ounces gluten-free pasta of choice
- 1 cup vegetable broth
- 4 tbsp olive oil
Vegetables
- 1 red onion, diced
- 6 cloves garlic, minced
- 2 cups chopped broccoli florets
- 1 diced red bell pepper
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 cup peas
- 1 cup halved grape tomatoes
Cashew Cream and Parmesan
- ½ cup cashew cream (see recipe)
- ½ cup cashew parmesan (see recipe)
Seasonings and Herbs
- 2 tsp Italian seasoning
- ½ to 1 tsp salt, to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp fresh lemon juice (about 1-2 lemons)
- Zest of 1 lemon (about 1 tsp)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced red onion and cook until softened, about 3-4 minutes. Add the minced garlic and continue cooking for another 1-2 minutes until fragrant.
- Add vegetables: Stir in broccoli florets, diced red bell pepper, sliced zucchini, yellow squash, peas, and halved grape tomatoes. Cook, stirring occasionally, until vegetables are tender but still crisp, around 5-7 minutes.
- Season and add liquids: Sprinkle the Italian seasoning, salt, black pepper, and red pepper flakes over the vegetables. Pour in the vegetable broth and stir to combine. Let the mixture simmer for 2-3 minutes to allow flavors to meld.
- Incorporate cashew cream: Reduce heat to low, then stir in the cashew cream to create a creamy sauce coating the vegetables. Cook gently for another 2 minutes to heat through without boiling.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is evenly coated with the creamy vegetable sauce.
- Add fresh flavors: Stir in fresh lemon juice, lemon zest, chopped parsley, and basil to brighten the dish and enhance the fresh flavors.
- Serve with cashew parmesan: Plate the pasta primavera and generously sprinkle the cashew parmesan over each serving for a cheesy, nutty finish.
Notes
- You can use any pasta you prefer, gluten-free or regular.
- Cashew cream and cashew parmesan recipes typically involve soaking cashews and blending with other ingredients; prepare in advance if possible.
- Adjust salt and red pepper flakes to taste for desired seasoning and heat level.
- Add other seasonal vegetables as preferred, such as asparagus or mushrooms.
- This dish stores well in the refrigerator for up to 3 days; reheat gently to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
