Best-Kept Secret Vegan Pasta Primavera

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed pasta dish featuring seasonal vegetables and a creamy cashew sauce that's the best vegan option for any meal. This Italian-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs pasta, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, spaghetti pasta
• 2 medium, spiralized zucchini
• 1, thinly sliced red bell pepper
• 1 cup, halved cherry tomatoes
• 1/2 cup, soaked overnight cashews
• 3 cloves garlic
• 3 tbsp nutritional yeast
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Cook 12 oz spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain and set aside.
2. Step 2: While pasta cooks, blend soaked cashews, 3 minced garlic cloves, 3 tbsp nutritional yeast, 1/2 cup coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper in a blender until completely smooth and creamy (about 2 minutes).
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 spiralized zucchinis and 1 sliced red bell pepper, sautéing for 4 minutes until tender-crisp and slightly golden at the edges.
4. Step 4: Add 1 cup halved cherry tomatoes and cook for 2 more minutes until tomatoes soften but retain shape.
5. Step 5: Stir the cashew sauce into the vegetable mixture and simmer for 3 minutes until slightly thickened. Add drained spaghetti and toss until coated, adding reserved pasta water as needed to reach desired consistency.