Print

Fresh Dairy-Free One-Pot Pasta Primavera

dairy-free one-pot pasta primavera - featured image
Print Recipe

A quick, easy, and healthy dairy-free pasta primavera made in one pot with fresh spring vegetables and a creamy cashew parmesan topping. Perfect for busy weeknights and gluten-free diets.

Ingredients

Scale
  • 12 oz (340 g) long pasta such as linguine or spaghetti (brown rice pasta for gluten-free option)
  • 1 cup (150 g) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium red bell pepper, thinly sliced
  • 1 small zucchini, sliced into half-moons
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 3/4 cup (110 g) raw cashews, soaked for at least 2 hours
  • 2 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Water as needed to blend cashew parmesan
  • 4 cups (960 ml) vegetable broth or water
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Drain the soaked cashews and place them in a blender with nutritional yeast, lemon juice, garlic powder, salt, and 3 tablespoons of water. Blend until smooth and creamy, adding more water by the teaspoon if needed. Set aside.
  2. Heat olive oil in a large deep skillet or wide saucepan over medium heat. Add minced garlic and chopped onion, cooking until soft and fragrant, about 3-4 minutes. Stir frequently to avoid burning.
  3. Add sliced bell pepper, zucchini, and asparagus pieces. Stir and cook for 4-5 minutes until vegetables start to soften but remain slightly crisp.
  4. Add dry pasta and vegetable broth (or water) to the pot. Stir well to separate pasta strands. Bring to a gentle boil, then reduce heat to a simmer and cover with a lid.
  5. Simmer pasta for 10-12 minutes, stirring occasionally to prevent sticking. Add a splash of water if liquid absorbs too quickly before pasta is tender. Pasta should be al dente and broth mostly absorbed.
  6. Stir in halved cherry tomatoes and season with salt and pepper to taste. Cook uncovered for another 2 minutes to soften tomatoes slightly.
  7. Serve pasta topped with generous spoonfuls of cashew parmesan and garnish with fresh basil or parsley.

Notes

Soak cashews overnight or at least 2 hours for best creamy texture. Stir pasta gently but regularly to prevent sticking and breaking. Use fresh vegetables for best flavor and texture. If short on time, soak cashews in hot water for 30 minutes. Leftovers keep well refrigerated for up to 3 days; reheat gently on stove with splash of broth or water.

Nutrition

Keywords: dairy-free pasta, one-pot pasta, pasta primavera, cashew parmesan, gluten-free pasta, healthy pasta recipe, vegan pasta, easy weeknight dinner

Find it online: https://goldensimmer.com/fresh-dairy-free-one-pot-pasta-primavera-recipe-perfect-for-easy-healthy-meals/