Creamy Vegan Asparagus Pasta
Ingredients
Creamy Pasta Sauce
-
¾
cup
raw cashews
-
½
cup
vegetable broth
-
1
tablespoon
lemon juice
-
1
teaspoon
lemon zest
-
1
teaspoon
balsamic vinegar
-
¼
cup
nutritional yeast
-
1
teaspoon
garlic powder
-
½
teaspoon
salt
-
1
tablespoon
pasta water
Pasta
-
8
oz
noodles (any kind)
-
½
teaspoon
salt
Other Ingredients
-
3
tablespoons
olive oil
-
¼
large
white onion, diced
-
3
cloves
garlic, minced
-
3
tablespoons
pasta water
-
1
lb
asparagus, trimmed and chopped
-
½
cup
julienned sun dried tomatoes in oil
-
1
cup
vegetable broth
Optional Toppings
-
1
tablespoon
lemon juice
-
¼
cup
toasted pine nuts
-
1
cup
fresh arugula
Instructions
- Soften cashews by boiling them in water for at least 15 minutes.
- Prepare the noodles by boiling water, adding pasta and salt, and cooking until al dente.
- Reserve ½ cup of pasta water before straining the noodles.
- Blend softened cashews and other sauce ingredients until smooth.
- Heat olive oil in a pot, sauté onion until translucent, then add garlic.
- Add reserved pasta water and asparagus to the pot, cooking for 5 minutes.
- Stir in sun-dried tomatoes and cook for 1 more minute.
- Combine the pasta sauce with the vegetables and add vegetable broth.
- Add cooked pasta to the pot, mixing until well combined.
- Garnish with optional toppings and serve.
Nutrition Facts (estimated)
Servings
6
Calories
326
Total fat
15g
Total carbohydrates
40g
Total protein
11g
Sodium
20mg
Cholesterol
0mg
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