Vegan Garlic Cashew Primavera


  • 1 box Explore Cuisine Organic Chickpea Fusilli
2 tbsp. EVOO
1/2 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

  • 2 medium zucchini, sliced and quartered

  • 1 ½ cups cherry tomatoes, halved

  • 1/2 teaspoon Italian seasoning

For the sauce:

  • 3/4 cup raw cashews

  • 1/2 cup water

  • 2 tbsp. fresh lemon juice

  • 2 cloves garlic
1 tsp. salt

  • 1/4 tsp. onion powder

  • Freshly ground black pepper

For serving:

  • Red pepper flakes

  • Salt and black pepper


  1. Start with your sauce. Add raw cashews to a pot with water. Heat over high until water comes to a boil. Then, turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
  2. Add drained cashews, ½ cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high. Set aside.

  3. Cook Explore Cuisine Organic Chickpea Fusilli according to package instructions.

  4. Meanwhile, add olive oil to a large pot and place over medium heat. Add onion, carrot, bell pepper and broccoli and sauté for 3 - 4 mins, stirring occasionally. Add zucchini, cooking for another couple mins, until all veggies are tender. Add tomatoes and Italian seasoning. Cook for 1 min more.

  5. Add cooked pasta and cashew sauce to the pot veggies were cooking in. Stir to combine. Serve with red pepper flakes, salt and pepper.

  6. To meal prep, simply portion out four reusable Tupperware dishes, and eat within a week. Enjoy!

Vegan Garlic Cashew Primavera

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