Baked Pasta Primavera

Mmmm… creamy pasta and fresh spring vegetables are just meant to go together. This baked pasta is extraordinarily easy to make and will fill your belly with happiness! And if there’s still snow on the ground where you live… well, then… you REALLY need this colorful pasta dish to brighten your table! You can get creative with this dish and add whatever veggies you have in your fridge.





  • 8 oz whole wheat fusilli (or other short pasta shape)
  • 1 1/2 cups of cashews, soaked overnight and drained (or boiled for 15 minutes and drained)
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced
  • 2 carrots, diced
  • 1 lb fresh tomatoes, chopped into 1 inch chunks (or cherry tomatoes, halved)
  • 1 zucchini, sliced into half moons
  • 1 summer squash sliced into half moons
  • Salt and pepper, to taste
  • 1/4 cup of basil, chopped, plus extra for garnish



  1. Preheat oven to 350 F.
  2. Cook pasta according to the package instructions. Drain and set aside.
  3. In a blender or food processor, blend together the cashews, water, cornstarch and salt. Blend until completely smooth.
  4. In a cast iron skillet over medium heat, cook the onions until they are golden brown, about 5-7 minutes. Then add the garlic and cook an additional minute. Add the carrots, tomatoes, zucchini and summer squash and cook an additional 7-10 minutes. The carrots should be starting to be soft.  Add the basil and a dash of salt and pepper. Turn off the heat.
  5. Add the pasta to the skillet. (If you don’t have a cast iron skillet, at this point transfer the vegetables and pasta to an oven-safe baking dish.) Pour the cashew cream over the pasta.
  6. Bake the pasta for 30 minutes, the cashew cream will thicken as it bakes and begin to brown on top. Remove from the oven and let cool for 10-15 minutes before serving. Garnish with fresh basil.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!

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  • Kerry Robb

    I’m making this for dinner, it’s in the oven right now! I found you through Instagram and came here to check out the onion soup recipe (which I’ll also be making later this week), and found a TON of recipes I know our family will love.

    We recently went vegan, about six weeks ago. I can’t be entirely vegan, because of some residual health issues from my last pregnancy… But I strive to eat mainly vegan. My husband eats entirely vegan, but making vegan meals that our kids love has been a major challenge. I’m so happy to have found this site! Thank you for what you do, I’ll be trying out lots of your recipes in the future. :)

    • Annessia

      Hi Kerry! We are so glad you found us! Hope you enjoyed the pasta, and any other recipe you may try. :)