Pasta Primavera

This recipe is packed full of healing ingredients while giving a creamy - comfort food vibe. And it comes together very quickly which is always a bonus on those busy nights!

Bring roughly 3 cups water to a boil - then soak 2 cups raw cashews. They need to soak for around 30- 45 mins so I always start with this step.

Start by preheating your oven to 350

Then slice up:
1 medium zucchini
1 red bell pepper
1-2 cups broccoli
1 medium red onion

Place on a sheet lined with parchment paper. Lightly sprinkle with salt and pepper.
You can also drizzle with olive oil, but if you are avoiding oils at this time (MM) you can skip this step.

Roast until fork tender. Roughly 30 mins

Bring water to boil for pasta
I used a 16 oz box of gluten free brown rice pasta.

Sauce:
Once the cashews have softened, drain and rinse. Then place into a blender with-

2-4 cloves garlic ( I’m a huge garlic fan but if you aren’t, you can always put less)
1/2 lemon juice
Salt & pepper
1 Tbsp maple syrup
1 Tsp coconut soy

I added a splash of almond milk to thin it out a little bit, you can use water as well.
Blend together until smooth and creamy.

Combine, cooked pasta, roasted veggies & creamy sauce and serve!

Top with red pepper flakes (optional)
And salt and pepper if desired!