One-Pot Creamy Cashew Pasta Primavera

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Last week my nephew Diego was over for dinner, and I was staring into my fridge at this gorgeous rainbow of spring vegetables — asparagus, zucchini, cherry tomatoes that were about to turn if I didn’t use them. But honestly? I was too tired to dirty every pot in my kitchen. That’s when I remembered my abuela’s trick of cooking everything junto — together.

Here’s the beautiful thing about one-pot pasta: the starch from the pasta creates this naturally creamy base, and when you add cashew cream to the mix? Chef’s kiss. No judgment if you’ve been intimidated by cashew cream before — it’s literally just soaked cashews and water in a blender. Even I mess it up sometimes (like when I forget to soak them and end up with grainy sauce, oops).

Real talk: this isn’t your heavy, butter-laden pasta primavera. This version lets the vegetables actually shine instead of drowning them in cream. And the cleanup? Just one pot, amigos.

Ingredients

  • 12 oz whole wheat penne or rigatoni
  • 1 cup raw cashews, soaked for 2 hours (or 15 minutes in hot water if you’re impatient like me)
  • 3½ cups vegetable broth
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • ½ cup frozen peas
  • 2 tablespoons olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • ¼ cup fresh basil, roughly chopped
  • 2 tablespoons nutritional yeast
  • Salt and black pepper to taste
  • Red pepper flakes (optional, but I always add them)

Instructions

  1. First things first — drain your soaked cashews and toss them in a blender with 1 cup of the vegetable broth. Blend until completely smooth and creamy. I mean like, really smooth. Set aside.

  2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes until it’s getting soft and translucent. Then add the garlic — let it get fragrant for maybe 30 seconds before moving on.

  3. Here’s where it gets fun: add the pasta, remaining 2½ cups broth, and a good pinch of salt. Bring it to a boil, then reduce to a simmer. Cook for about 8-10 minutes, stirring occasionally so nothing sticks to the bottom.

  4. When the pasta is about halfway done (it should still have some bite), add the asparagus and zucchini. Continue cooking for another 4-5 minutes. The pasta should be absorbing most of the liquid by now.

  5. Stir in the cherry tomatoes, peas, and that gorgeous cashew cream you made earlier. Cook for 2-3 more minutes until everything is heated through and the pasta is perfectly al dente. If it looks too thick, splash in a bit more broth.

  6. Remove from heat and immediately stir in the lemon juice, nutritional yeast, and half the basil. Taste and season with salt, pepper, and red pepper flakes. Trust me on this one — the lemon juice makes everything pop.

  7. Serve immediately, topped with the remaining fresh basil. Because we eat with our eyes first, right?

Tips

No judgment if you forget to soak your cashews ahead of time — I do this constantly. Just pour hot water over them and let them sit for 15 minutes. They won’t get quite as creamy, but honestly? Still delicious.

Oh! And feel free to swap in whatever vegetables you have on hand. Broccoli, bell peppers, snap peas — this recipe is very forgiving. Just add heartier veggies earlier and delicate ones later.

Storage-wise, this keeps in the fridge for about 3 days, but it will thicken up. Just thin it out with a splash of broth or plant milk when reheating.

Speaking of plant milk — if cashews aren’t your thing (or your budget), you can substitute with ½ cup of unsweetened oat or soy milk mixed with a tablespoon of tahini. Different flavor, but still creamy and satisfying.

Let me know how it turns out for you!