Linguine Primavera with Creamy Cashew Sauce

Elevate your pasta night with this vibrant and wholesome Linguine Primavera with Creamy Cashew Sauce! This vegan delight pairs tender linguine with a rainbow of sautéed vegetables—zucchini, cherry tomatoes, red bell pepper, and broccoli—tossed in a luscious, dairy-free cashew cream sauce infused with garlic, nutritional yeast, and a hint of lemon. Perfectly balanced with warming herbs like basil and oregano, this dish is both comforting and nutrient-rich. Ready in just 40 minutes, it's an ideal choice for a quick yet elegant dinner. Garnished with fresh parsley and bursting with flavor, this plant-based pasta is sure to impress family and guests alike!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz linguine pasta
• 1 cup raw cashews
• 1.5 cups water
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 cloves garlic
• 2 tbsp olive oil
• 1 zucchini
• 1 cup cherry tomatoes
• 1 red bell pepper
• 1 cup broccoli florets
• 2 cups spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup pasta cooking water
• 2 tbsp fresh parsley

Directions

Step 1

Place raw cashews in a bowl and cover with hot water. Let them soak for at least 15 minutes while preparing other ingredients.

Step 2

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Step 3

While the pasta cooks, prepare the vegetables. Slice the zucchini into half-moons, halve the cherry tomatoes, thinly slice the red bell pepper, and chop the broccoli into small florets.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, red bell pepper, and broccoli florets. Cook for 5–7 minutes until the vegetables are tender-crisp, stirring occasionally.

Step 5

Add the cherry tomatoes and spinach to the skillet. Cook for another 2 minutes until the spinach wilts and the tomatoes just begin to soften. Remove the skillet from heat and set aside.

Step 6

Drain the soaked cashews and transfer them to a blender. Add 1.5 cups of fresh water, nutritional yeast, lemon juice, garlic cloves, 1 tablespoon of olive oil, salt, and black pepper. Blend until completely smooth and creamy.

Step 7

Return the skillet with vegetables to medium heat. Add the cooked linguine and pour the cashew cream sauce over the top. Toss to combine, adding the reserved pasta cooking water a little at a time until the sauce reaches your desired consistency.

Step 8

Season the dish with dried basil and oregano, stirring to distribute the flavors evenly. Adjust salt and pepper to taste.

Step 9

Garnish with fresh parsley and serve immediately. Enjoy your Linguine Primavera with Creamy Cashew Sauce!

Nutrition Facts

Serving size	(1599.1g)

Amount per serving	% Daily Value*
Calories	2108.6

Total Fat 87.0g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 180.1mg	0%
Sodium 5394.8mg	0%
Total Carbohydrate 262.5g	0%
Dietary Fiber 23.6g	0%
Total Sugars 36.9g
Protein 72.7g	0%

Vitamin D 0IU	0%
Calcium 308.9mg	0%
Iron 24.9mg	0%
Potassium 2894.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 13.7%

Carbs: 49.4%