Some would argue pasta primavera is derived from Italy, however, this dish was created in Nova Scotia and brought to New York City in the early 1970s. Typically made with olive oil or alfredo, this dish would be high in fat and cholesterol. Luckily this plant-based pasta primavera keeps the fat to a minimum and is actually health promoting.
2 teaspoons each dried basil and oregano (or 2 tablespoons fresh)
1 cup cherry tomatoes, halved
In a medium pot, bring water to a boil. Add pasta and cook as directed. When pasta is slightly al dente, remove from heat, drain and set aside. In a large sauté pan, sweat broccoli, carrots, onion, red pepper, and garlic on medium heat for 10 minutes. Keep the pan covered and stir occasionally. Stir in vegetable broth and simmer for another 10 minutes.
Grind cashews using a spice grinder to form a cashew powder (a coffee grinder or blender would also work). Stir in cashew powder, soy milk, and oat flour. Add peas, black pepper, and dried herbs. Simmer for 10 minutes, stirring occasionally, until oats and cashews create a creamy sauce. Mix in pasta and tomatoes. Serve hot or chill for at least 20 minutes in refrigerator and serve as a chilled pasta salad.
Because of use of ground cashews and oat flour, a slightly coarse cream sauce will be produced. If you’d like, you could try substituting a more refined thickening agent, such as store-bought rice flour or potato starch.