Creamy Cashew Pasta Primavera
A velvety vegan pasta dish with sautéed vegetables and a cashew-based cream sauce. This italian-inspired vegan ready in about 50 minutes pairs spaghetti, cashews, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 cup cashews
- 1 cup vegetable broth
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 1 bunch, trimmed and cut into 1-inch pieces asparagus
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced onion and sauté for 5 minutes until softened, then add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add 1 cup zucchini and 1 bunch asparagus to the skillet. Sauté for 3-4 minutes until tender-crisp, then stir in 1 cup cashews and 1 cup vegetable broth. Cook for 5 minutes until the cashews are softened.
- Step 4: Transfer the mixture to a blender and puree until smooth, adding 1/2 cup pasta water as needed to reach a creamy consistency. Return the sauce to the skillet and stir in 2 tbsp nutritional yeast, 1 tbsp maple syrup, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes until thickened.
- Step 5: Toss the cooked spaghetti in the sauce, ensuring each strand is coated. Serve immediately.
Frequently asked questions
How long does Creamy Cashew Pasta Primavera take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Cashew Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Creamy Cashew Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Cashew Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Cashew Pasta Primavera vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
