Need an easy vegan pasta recipe for weekdays? This vegan pasta primavera recipe is the perfect meal solution. It’s ready in just 30 minutes and made with simple, healthy plant-based ingredients.
30ouncesof cannellini beansrinsed, drained, and divided
1cupof plain soy, almond, or rice milk
5clovesgarlic
1Tablespoonof lemon juice
1Tablespoonof olive oil
½ teaspoonof sea salt
½ teaspoonof freshly ground black pepper
1cupof water
½cupof raw cashews
2cupsof cherry or grape tomatoesquartered lengthwise
1teaspoonof crushed red pepper flakes
A few dashes of cayenne
Instructions
Pasta:
Cook pasta according to the directions on the package. For the last 3 minutes of the pasta cooking, add the asparagus. Drain as usual when finished.
Sauce:
Combine in a blender until smooth: 1 can of the beans, plant-based milk, garlic, lemon juice, olive oil, salt, and black pepper. Transfer to a medium saucepan and heat over medium heat. Next, in the blender, place water and cashews together and blend until creamy. Add this cream to the saucepan, along with tomatoes, the other drained beans, red pepper flakes, and cayenne, and continue to heat until the pasta is ready.
Assembly:
Once pasta and asparagus is drained and returned to pot, immediately add sauce mixture to it, stir, and serve.
Notes
Al dente pasta. Don’t overcook the pasta so cook just as directed on the package for al dente pasta.
Raw unsalted cashews. Make sure you use the right type of cashews. Raw and unsalted will blend up better into a mild flavored cream sauce.
Serve up immediately. For the best flavor and texture!
Use cannellini beans to puree. This type of bean is creamier than other types of white beans. While you can try this recipe with northern beans or white navy beans, note that the sauce may not be quite as creamy as the cannellini beans.