Vegan Bowtie Pasta Primavera by Foodland Recipe Kitchen

Preparation Time: 30 mins
Cooking Time: 15 mins
Serves: 4

Ingredients

• PASTA
• 500g bowtie pasta
• 2 tbsp olive oil
• 1 Spanish onion, peeled, finely sliced
• 1 carrot, peeled and julienned
• 1 red capsicum,
• seeds removed and
• julienned
• 1 head broccoli, cut into small florets
• 2 cups cherry tomatoes, mixed colours, halved
• ½ cup fresh basil
• leaves
• Salt and pepper to taste
• CASHEW SAUCE
• 1 cup raw cashews
• ½ cup water
• 2 tbsp lemon juice
• 2 cloves garlic,
• peeled and roughly chopped
• Salt and pepper to taste

Equipment

• Large saucepan
• Large frying pan

Instructions

1. Cook the pasta according to the packet directions.
2. While the pasta is boiling, cook the vegetables in a large pan.
   Heat the pan, add olive oil then sauté onion, carrot, capsicum and broccoli for 2-3 minutes to soften.
3. Add the cherry tomatoes and cook a further minute or two.
4. Then using a wire spider, add the cooked pasta to the pan, add prepared cashew sauce* and toss to combine.
5. Lastly, check the seasoning, adjust if needed then, add fresh basil leaves just prior to serving.*To make cashew sauce:
   Place the cashews and water in a saucepan, bring to the boil then remove from heat and allow to cool. When cool, put the cashews and water in a food processor with the remaining ingredients and blend. If you want a little thinner sauce add a tablespoon of water at a time with
   the motor running to achieve the consistency you like.