Meanwhile, in a high speed blender blend cashews, soy milk, lemon zest, garlic, onion until smooth and creamy. Amount of milk will depend on how thick you want it and how much it’s sucked up by the pasta, you can always add more milk to the pasta once you combine it.
Put the vegetables on to steam .
Taste cashew cream and adjust seasoning/flavourings as desired: more lemon / garlic or onion/salt pepper.
Once pasta is and vegetables are ready, drain and return to pan over a very low light, add the cashew cream, vegetables (once ready) basil and pine nuts.
Serve!
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2013/12/12/pasta-primavera/