Pasta Primavera

Preparation time 30 min
Cooking time 20 min
This recipe keeps for 5 days

Ingredients (4 servings)

Pasta

• 250 g Pasta, dry (any kind of pasta, preferably whole grain, gluten-free if needed)

Sauce

• 1 cup Cashews
• 1/2 cup Water
• 2 tbsp Lemon juice, raw
• 2 clove Garlic, raw
• 1 tsp Salt
• 1/4 tsp Onion powder
• 1 dash Black pepper

Sauté

• 1 tbsp Grapeseed oil
• 1/2 large Red onion (sliced lengthwise)
• 1 large Carrots, raw (peeled and cut into matchsticks )
• 1 medium Red bell pepper (cut into strips)
• 2 cup chopped Broccoli, raw (chopped into small florets)
• 1 cup, grape Tomatoes, raw (halved)
• 1 medium Zucchini, raw (sliced and quartered)
• 1/4 tsp Rosemary, dried
• 1/4 tsp, ground Basil, dried

To serve

• 4 dash Black pepper

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Instructions

1. Prepare the sauce
   Soak cashews in warm water for at least 2 hours. After they are done soaking, add the drained cashews to a high speed blender along with water, fresh lemon juice, garlic, salt, onion powder and black pepper. Blend on high until smooth and creamy.
   Option: to speed up the process, cover cashews in boiling water and let them sit for 30 minutes.
2. Cook the pasta
   Cook your pasta until al dente, according to the package instructions.
3. Cook the vegetables
   Meanwhile, let’s cook the vegetables. Heat the cooking oil in a large pot over medium-high heat. Once hot, add the onion, carrot, red bell pepper and broccoli and sauté for 4 minutes, stirring occasionally. Next add zucchini and cook for another two minutes. Finally stir in the tomatoes, basil and rosemary and take of the heat.
4. Piece together
   Finally, mix everything together, cooked pasta, cashew sauce and veggies. Serve with pepper flakes and fresh basil. Enjoy!
5. How to store
   If you have any leftovers, you can keep them in an airtight container and reheat on the stovetop. Just be sure to drizzle it with some water to help it cook faster and not stick to the pan.

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Nutrition

One serving contains 507 calories, 16 grams of protein, 20 grams of fat, and 70 grams of carbohydrates.

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