Name: Creamy Cashew Avocado Pasta Primavera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 6 ounces dried fettuccine or linguine; 1/2 cup raw cashews, soaked in hot water for 10 minutes; 1 ripe avocado, pitted and peeled; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1/2 cup vegetable broth or pasta cooking water; 1 tablespoon olive oil; 1 cup cherry tomatoes, halved; 1 cup asparagus spears, trimmed and cut into 1-inch pieces; 1/2 cup fresh or frozen peas; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; Fresh basil leaves for garnish (optional)

Description

Silky cashew-based cream sauce coats al dente pasta with juicy cherry tomatoes, asparagus, and peas for an Italian vegan take on primavera that's light yet indulgent. Blended cashews and avocado deliver richness without dairy while garlic and lemon brighten the flavors in a fast stovetop preparation. Ready in 25 minutes, this trending technique elevates everyday ingredients into something special and summery.

Cultural Background

Pasta Primavera originated in the 1970s at the New York restaurant Le Cirque as an Italian-American creation featuring fresh spring vegetables tossed with pasta. It drew from Italian traditions of simple vegetable preparations but adapted them for American palates with a light cream sauce. Modern vegan versions incorporate cashew-based creams, a technique popularized in plant-based cuisine since the 2010s to replicate dairy richness using nuts common in global vegan cooking.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

6 ounces dried fettuccine or linguine
1/2 cup raw cashews, soaked in hot water for 10 minutes
1 ripe avocado, pitted and peeled
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 cup vegetable broth or pasta cooking water
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cup asparagus spears, trimmed and cut into 1-inch pieces
1/2 cup fresh or frozen peas
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Fresh basil leaves for garnish (optional)

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, about 8-10 minutes, reserving 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, drain the soaked cashews and add them to a blender along with the avocado, minced garlic, lemon juice, vegetable broth, salt, and pepper. Blend on high until completely smooth and creamy, about 1-2 minutes, adding a splash more broth if needed for a pourable consistency.
Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender. Add the cherry tomatoes and peas, cooking for another 2 minutes until the tomatoes soften and peas are heated through.
Reduce the heat to low and pour the cashew-avocado sauce into the skillet with the vegetables. Stir gently to combine, then add the drained pasta and toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly and reaches a silky texture.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Divide between two bowls, garnish with fresh basil if using, and serve immediately.

Tips

- Soak cashews in hot water to speed up the process and ensure the smoothest sauce without any graininess.
- Avoid overcooking the vegetables to maintain their vibrant color and crisp-tender texture, which is key to a fresh primavera.
- For a nut-free version, substitute soaked sunflower seeds or silken tofu for the cashews while keeping the avocado for creaminess.

Nutrition

Calories: 620
Protein: 18g
Carbs: 78g
Fat: 28g