Vegan Creamy Pasta Primavera (gluten-free)

two bowls of vegan creamy lentil pasta primavera with a glass of red wine in the background

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Healthy and delicious red lentil pasta filled with healthy vegetables and coated with creamy cashew tomato sauce that's out of the world! This creamy pasta primavera is easy, simple, vegan, and gluten-free.


  • 1 box of red lentil pasta, cooked according to its package
  • 2 tablespoons sun-dried tomato in olive oil 
  • 2 cloves of garlic, minced
  • 1/4 large onion, diced
  • 1 large bell pepper, diced
  • 1 small size zucchini, diced
  • 1 cup cherry tomato
  • 1/2 teaspoon dried basil
  • 1/3 cup raw cashew (see the note)
  • 1 cup hot water
  • 1 tablespoon tomato paste
  • 1/2 cup to 1 cup vegetable broth
  • Salt and pepper to taste


  1. Cook the red lentil pasta according to its package.
  2. Meanwhile, start cooking the minced garlic with sun-dried tomato in olive oil in the skillet. When the garlic starts to smell fragrant, add the onion, bell pepper, zucchini, cherry tomato, and dried basil. Cook for 5 minutes with frequent stirring. 
  3. In a high-speed blender, blend raw cashew, hot water, and tomato paste until smooth.
  4. Add the cashew tomato cream sauce to the mixture in the pan. Stir to mix everything together. 
  5. Add the cooked pasta to the sauce
  6. Add the vegetable broth until it reaches the consistency you desire. 
  7. Season with salt and pepper. 


  • I highly recommend using the olive oil in the sun-dried tomato to cook your minced garlic. It will create a great depth of flavor. 
  • If you don't have a high-speed blender, soak your raw cashew for at least 4 hours and up to overnight in the fridge to create a smooth creamy sauce. 
  • If you are not vegan and don't care for cashew cream, you can use half-and-half. 
  • Please refer to the "Helpful tips" and "How to customize" sections above for more information.