Linguine Primavera With Creamy Cashew Sauce Recipes
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
CREAMY PENNE PASTA PRIMAVERA
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Provided by gretchen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
- Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g
LINGUINE PRIMAVERA WITH CREAMY CASHEW SAUCE
This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.
Provided by Sharon123
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
- Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
- Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.
Nutrition Facts : Calories 735, Fat 20.5, SaturatedFat 3.9, Sodium 552.7, Carbohydrate 119.4, Fiber 7.9, Sugar 13.8, Protein 32.2
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VEGAN PASTA PRIMAVERA WITH CREAMY GARLIC CASHEW SAUCE
From ambitiouskitchen.com
5/5 (63)Total Time 2 hrs 20 minsCuisine American, ItalianCalories 571 per serving
- First make your sauce: soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, ½ cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.
- While your pasta boils, you can cook your vegetables. Add olive oil to a large pot and place over medium heat. Once oil is hot, add the onion, carrot, red bell pepper and broccoli; saute for 3-4 minutes, stirring occasionally. Next add in the zucchini and cook for 2 minutes, or until all the veggies are tender, but still have a little crisp to them. Finally stir in the tomatoes and italian seasoning and cook for 1 minute more.
PENNE PRIMAVERA WITH AVOCADO CASHEW CREAM - …
From cookstr.com
Category PastaEstimated Reading Time 2 mins
- Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot.
- While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed.
- Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves.
CREAMY VEGAN CASHEW PASTA PRIMAVERA - MISFITS MARKET
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Estimated Reading Time 1 min
- After 30 minutes, cashews will be warm and soft. Add cashews, water, and nutritional yeast into a blender or food processor. Blend until silky smooth.
- Bring a large skillet to medium heat and add the cooking oil. Once warm, add peppers, onions, garlic, salt, and pepper. Stir to combine and sauté for 5-6 minutes or until fragrant and just beginning to brown. Turn off heat.
- Add cooked pasta into the pan of vegetables and stir to combine. Then, pour the cashew sauce on top. Squeeze in the lemon juice and stir until fully mixed and incorporated.
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CREAMY VEGAN PASTA PRIMAVERA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 minsCategory Pasta + Noodles
- Heat a small skillet over medium. Add 2 tablespoons oil; swirl to coat. Add onion and 2 tablespoons garlic; cook, stirring often, until lightly browned, about 10 minutes. Transfer onion mixture to a blender; add macadamia milk, pine nuts, 3 tablespoons nutritional yeast, 1 teaspoon salt, and pepper. Process on high speed until smooth, about 1 minute. Set aside.
- Heat skillet over medium-high. Add remaining 2 tablespoons oil; swirl to coat. Add remaining 1 tablespoon garlic; cook until fragrant, about 30 seconds. Stir in panko, 1/4 teaspoon salt, and remaining 2 tablespoons nutritional yeast. Cook, stirring often, until panko is crispy and toasted, about 2 minutes.
- Bring a large pot of salted water to a boil. Add carrots; cook 2 minutes. Add asparagus; cook 1 minute. Using a slotted spoon, remove vegetables to an ice bath. Let cool; drain. Stir in green peas.
- Add pasta to boiling water; cook until al dente, about 12 minutes. Reserve 1/2 cup cooking liquid. Drain pasta, and return to pot. Stir in vegetables, tarragon, sauce, pasta cooking liquid, and remaining ¾ teaspoon salt. Cook over medium until heated through, 1 to 2 minutes. Spoon pasta into shallow bowls, and top with panko. Serve immediately.
FRESH & EASY VEGAN PASTA PRIMAVERA - EAT WITH CLARITY
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Ratings 3Category DinnerCuisine ItalianTotal Time 30 mins
- In a large pan, add half of the olive oil (2 tbsp) along with the diced red onion. Saute for about 5 minutes, then add 3 cloves of garlic. Saute an additional 2-3 minutes.
- Add in the broccoli florets and bell pepper. Saute until the broccoli starts to soften slightly, but not too much.
- Add in the peas, zucchini, yellow squash. Saute an additional 5 minutes, then add in the tomatoes. Saute until the vegetables are soft to your liking. I like to keep them crisp, so I don't saute for too long, but it depends on your preference. Set aside.
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