Description
A rich and hearty vegetable-packed pasta dish with a cashew-based creamy sauce. Dairy-free and customizable with seasonal veggies, perfect for a quick, flavorful vegan-friendly meal.
Ingredients
8 ounces penne pasta
1 tablespoon olive oil
250 grams broccoli florets
150 grams red bell pepper, julienned
100 grams mushrooms, sliced
14-ounce can quartered artichokes, drained
150 grams cherry tomatoes, halved
Salt and pepper, to taste
1 1/2 cups red pasta sauce
3/4 cup raw cashews, soaked
Fresh basil for garnish
Optional: vegan parmesan
Instructions
Soak cashews in water overnight or microwave for 1-2 minutes to soften.
Boil salted water in a pot and cook pasta to al dente. Reserve 2 tablespoons starchy water.
Sauté broccoli, red bell pepper, mushrooms, and artichokes in olive oil over medium heat until tender.
Blend cooked pasta sauce with soaked cashews until smooth. Add reserved pasta water to loosen the sauce.
Toss cooked pasta, sautéed veggies, and cashew-pesto sauce in the skillet for even coating.
Cook briefly on medium heat to blend flavors. Season with salt and pepper.
Serve topped with basil and optional vegan parmesan.
Notes
Check pasta sauce label for alcohol content (if present, substitute with non-alcoholic version)
Cashews can be soaked in hot water for 30 minutes for faster prep
Add spinach or zucchini for extra greens
Store leftovers in the fridge for up to 3 days
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Method: Sautéing/Blending
- Cuisine: Italian