Vegan Pasta Primavera with Garlic Cashew Sauce

ambitiouskitchen.com

Mike C

12 ounces penne pasta (or sub any kind of pasta you’d like, including gluten free)

2 tablespoons olive oil

½ medium red onion, sliced lengthwise

1 large carrot, peeled and cut into matchsticks

1 medium red bell pepper, cut into thin strips

2 cups small broccoli florets

1 ½ cups cherry tomatoes, halved

2 medium zucchini, sliced and quartered OR cut into thin strips

½ teaspoon italian seasoning

subheading: For the sauce:

¾ cup raw cashews

½ cup water

2 tablespoons fresh lemon juice

2 cloves garlic

1 teaspoon salt

¼ teaspoon onion powder

Freshly ground black pepper

subheading: For serving:

Red pepper flakes

Extra salt and black pepper, if desired

Garlic costini/garlic bread

Directions at ambitiouskitchen.com

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