One-Pot Pasta Primavera

This one-pot penne primavera is a flexible, family-friendly meal that keeps dinner simple without sacrificing flavor. Fresh vegetables, gluten-free pasta, and a creamy lemon cashew sauce come together in one pan for minimal cleanup. It is naturally dairy-free, easily customizable, and finished with either vegan or traditional Parmesan depending on what works best for your family.

SERVINGS: 2 to 3 servings (easily doubled)

PREP TIME: 10 minutes

COOK TIME: 30 minutes

INGREDIENTS:

• 1 zucchini, halved and sliced

• 1 green bell pepper, thinly sliced

• 8 oz mushrooms, sliced

• 1/2 cup peas (fresh or frozen)

• 2 to 3 cloves garlic, minced

• 6 oz gluten-free penne pasta

• 2 tablespoons olive oil or avocado oil

• 1 cup vegetable broth

• 2 liters water

• Salt, to taste

• Zest and juice of 1 lemon (optional)

Lemon Cashew Cream Sauce

• 1/4 cup raw cashews, soaked in hot water 15 to 30 minutes

• Juice from 1/2 lemon

• 1/4 to 1/2 cup pasta water or vegetable broth

• 1 tablespoon olive oil

• 1 teaspoon Italian spice blend (see below)

• Salt, to taste

• Optional: 1 tablespoon nutritional yeast

Italian Spice Blend

• 1 tablespoon Italian seasoning

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili flakes (optional)

• 1/2 teaspoon black pepper

• Salt, to taste

Toppings

• Follow Your Heart Vegan Parmesan

INSTRUCTIONS:

1. Heat oil in a large deep pan or Dutch oven over medium heat.

2. Add mushrooms, zucchini, and bell pepper. Sauté for 6 to 8 minutes until softened.

3. Stir in peas and cook for 1 to 2 minutes more.

4. Add garlic and Italian spice blend during the last minute and cook gently until fragrant.

5. Pour in vegetable broth and stir to deglaze the pan.

6. Add water and bring to a boil.

7. Add gluten-free penne and cook until al dente according to package instructions.

8. Reserve 1/2 cup pasta water, then drain.

9. Blend all lemon cashew cream ingredients until smooth.

10. Return pasta and vegetables to the pot. Stir in cashew cream, lemon zest, and lemon juice if using.

11. Loosen sauce with reserved pasta water as needed.

12. Taste and adjust seasoning.

13. Serve warm topped with vegan Parmesan and lemon wedges if desired.

NOTES:

• Freshly soaked cashews blend best for a smooth sauce.

• Gluten-free pasta brands vary. Check doneness early to avoid overcooking.

• Chili flakes are optional and can be omitted for kids.

• Nutritional yeast adds a cheesy flavor without dairy.

• This dish is easy to double for leftovers or larger families.