Penne Primavera with Avocado Cashew Cream Recipe

Name: Penne Primavera with Avocado Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 to 16 ounces penne pasta; 1 1/2 cups small broccoli florets; 1 small carrot, thinly sliced; 1 small zucchini or yellow squash, cut into 1/4-inch dice; 1/2 cup raw cashews, soaked overnight and drained; 1 to 2 garlic cloves, crushed; 1 cup hot vegetable broth or water, or more if needed; 1 to 2 ripe Hass avocados, halved and pitted; 2 scallions, chopped; 2 tablespoons lemon juice; 1/2 teaspoon salt; Ground black pepper; Plain unsweetened almond milk, if needed; 1 cup grape tomatoes, halved lengthwise; 1 1/3 cup chopped fresh basil leaves or parsley; Whole fresh basil leaves, for garnish

Servings: persons

12 to 16 ounces penne pasta
1 1/2 cups small broccoli florets
1 small carrot, thinly sliced
1 small zucchini or yellow squash, cut into 1/4-inch dice
1/2 cup raw cashews, soaked overnight and drained
1 to 2 garlic cloves, crushed
1 cup hot vegetable broth or water, or more if needed
1 to 2 ripe Hass avocados, halved and pitted
2 scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
Ground black pepper
Plain unsweetened almond milk, if needed
1 cup grape tomatoes, halved lengthwise
1 1/3 cup chopped fresh basil leaves or parsley
Whole fresh basil leaves, for garnish

1
Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes.
2
About 5 minutes before the pasta is cooked, add the broccoli and carrots.
3
About 2 minutes before the pasta is cooked, add the zucchini.
4
Drain the cooked pasta and vegetables well and return to the pot.
5
While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor.
6
Process until smooth and well blended.
7
Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste.
8
Process until smooth and creamy.
9
For a thinner sauce, add some almond milk, if needed.
10
For a thicker sauce, add additional avocado.
11
Taste and adjust the seasonings, if needed.
12
Add the sauce to the pot containing the drained cooked pasta and vegetables.
13
Add the tomatoes and chopped basil and toss gently to combine.
14
Serve immediately, garnished with the whole basil leaves.

1235

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 to 16 ounces penne pasta, 1 1/2 cups small broccoli florets, 1 small carrot, thinly sliced, 1 small zucchini or yellow squash, cut into 1/4-inch dice, and more.

Yes, Penne Primavera with Avocado Cashew Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne Primavera with Avocado Cashew Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions