Oil-Free Vegan Pasta Primavera

Ok, so I’m back on my healthy eating and exercise plan. Working out, eating plenty of fresh veggies. Pasta is my favorite comfort food, second only to mashed potatoes…yum! But that’s another post for another day.

This primavera has a rich, flavorful sauce made from raw cashews. It’s a great sauce for macaroni and (not) cheese, pizza, nachos, steamed broccoli and it’s crazy good on mashed potatoes. There I go again.

Every time I return to my exercise plan after a period of inconsistent workouts, it’s like starting all over again. Thirty minutes with Jillian, though, and it all comes back to me.  Finishing a tough workout is gratifying. Just to say, “I did it!” I’m on day three and feeling stronger already.

Pasta Primavera

8 oz dried whole-grain pasta (cooked al dente and drained)

2 cups assorted raw vegetables, julienned or thinly sliced


1 onion, chopped

1 cup cashews

½ cup lemon juice
1  cup water
½ teaspoon sea salt
4-ounce jar roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
Method: In a non-stick skillet, saute the onion in a little water until soft. Combine with remaining ingredients in a blender or small food processor and process until smooth. Heat the sauce on medium low, stirring often, until heated through. Do not boil. Add pasta and vegetables, stirring to coat. Serve immediately.
Note: You may wish to steam the vegetables or lightly saute in water before adding to sauce, if you prefer them cooked. I like them fresh and crunchy in this dish.

*Sauce recipe courtesy of Rip Esselstyn

2 thoughts on “Oil-Free Vegan Pasta Primavera

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