Dairy-Free Pasta Primavera

Skip the dairy with our nutty version of Pasta Primavera! Made with a light and creamy Macadamia Cashew sauce to deliciously dress colourful vegetables and pasta.

½ lb (226g) dry pasta of choice, such as penne or bowtie
4 cups chopped vegetables of choice (e.g., zucchini, carrots, green beans, red onion, peppers, and kale)
2 Tbsp olive oil or dairy-free butter
1 garlic clove, minced
Salt and pepper to taste
1 tsp dried Italian herbs or dried basil
¼ cup NTY Macadamia Cashew Butter (Cashew Butter or Tahini would be the best substitutes)
¾ cup reserved pasta water
Juice from ½ lemon
2 Tbsp nutritional yeast
1 tsp white miso paste
Large handful of fresh parsley or basil

In a large pot, cook pasta according to the instructions on the box. Salt the pasta water well.
Before draining pasta, reserve ¾ cup of pasta water in a measuring cup. Drain pasta and pour back into pot. Cover with lid and set aside to keep warm.
Meanwhile, in a large skillet over medium high heat, sauté vegetables in oil/butter until tender, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add salt, pepper and dried herbs and remove from heat.
In a medium bowl, combine Macadamia Cashew Butter, ½ cup pasta water, lemon juice, nutritional yeast, and miso paste. Whisk sauce until fully combined.
Add vegetables and sauce to the pot with the pasta, and heat over medium heat. Stir until well combined and warmed through. Add remaining ¼ cup pasta water if needed.
Taste and adjust seasonings.
Garnish with fresh herbs and extra pepper if desired.