Creamy Cashew Pasta Primavera
A velvety vegan pasta dish with sautéed vegetables and a cashew-based cream sauce. This italian-inspired vegan (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
