Colorful Noodle Primavera with Cashew Cream Herb Sauce

Serves 2 to 3

Using the spiralizer, you can make noodles out of any vegetable, from summer and winter squash to bell peppers and beets. With so many rules in life, I hope my Colorful Noodle Primavera recipes inspire some fun in the kitchen! Noodle up whatever vegetables you fancy and add a protein to make this meal heartier. Be sure to reserve the leftover sauce to dip, drizzle or dress almost anything for the next few days!


  • 1/3 cup cashews, soaked in water for 4 to 8 hours and drained
  • ½ cup chicken or vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Italian seasoning
  • 1 tablespoon nutritional yeast
  • 1 small handful basil, plus more for garnish
  • 1/8 teaspoon kosher salt
  • ¼ teaspoon lemon zest
  • 1/8 teaspoon chili flakes, optional
  • 1 tablespoon extra-virgin olive oil
  • 1 small golden beet, spiralized
  • 1 small red beet, spiralized
  • 1 zucchini, spiralized
  • 1 yellow squash, spiralized
  • 1 red bell pepper, spiralized
  • 6 asparagus spears, thinly sliced or shaved
  • 10 cherry tomatoes, halved
  • 6 sugar snap peas, whole or halved


Add all of the sauce ingredients to a food processor and blend until creamy. Adjust seasoning to your taste, if needed. Set aside.

Heat a skillet over medium heat and add the olive oil to the pan.

Add the golden and red beets. Sauté over medium for 3 to 4 minutes, until slightly softened.

Add remaining vegetables and sauté for 2 to 3 minutes, until they are tender but still al dente.

Plate the vegetables with the sauce on the side or add it to the pan and toss to coat.

Nutrition Analysis: 320 cal, 23 g fat, 0 mg chol, 160 mg sodium, 24 g carbs, 6 g fiber, 10 g sugar, 10 g protein

Stephanie Vanlochem, BA, nutritional therapy practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at