Creamy Pasta Primavera


Creamy Pasta Primavera

Cashews are delightful and one of my favorite snack. Have you tried making a creamy sauce for your penne out of them? Not yet? Well follow this recipe of mine and enjoy the delicious slight sweetness of the cashews with your pasta.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian, Vegan
Keyword: Creamy Pasta Primavera, vegan
Servings: 2


  • 1/2 cup raw cashews
  • 1 cup oat milk plus additional as needed
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 3 carrots peeled and sliced into ¼-inch thick rounds
  • 1 cup fresh peas
  • 4 ounces pasta of your choice
  • 1 tbsp olive oil
  • 2 garlic cloves crushed


  • Cook the pasta according to the package directions
  • While the pasta is cooking, steam the carrots for 3 minutes
  • Add the peas and steam until both are tender
  • Place the cashews in your blender with the almond milk, 2 tsp lemon juice, 1 tsp salt, and onion powder
  • Puree until smooth
  • Heat the olive oil in a large sauté pan over medium heat
  • Add the garlic and sauté for 1 minute
  • Pour the cashew cream into the pan
  • Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes
  • If it thickens too much, add splashes of milk to thin
  • Season to taste with additional salt
  • Add the cooked pasta and vegetables, and stir to distribute the ingredients

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