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Springtime Pasta with Cashew Sauce

Springtime Pasta with Cashew Sauce

Want to make a recipe that will impress someone who is squeamish about vegan food? Try this. A little like a fettuccine alfredo but with a lot more vegetables and flavor, Springtime Pasta with Cashew Sauce is a bright, creamy dish that is perfect for these early spring days where there is still a chill in the air but you finally have some new produce to enjoy. There’s quite a few ingredients here, but all are pretty affordable and it’s easy to make, though it will dirty a few pans. Feel free to substitute your favorite vegetables to roast for the carrots and asparagus but they may have a different cooking time. 

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If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Springtime Pasta with Cashew Sauce

2 cups asparagus, cut into 2-inch pieces
1 cup carrots, cut in batons
tablespoon olive oil
1 tablespoon garlic, minced
tablespoon dill
2 teaspoons tarragon
teaspoon crushed pepper flakes
Salt and pepper
cup plain, unsalted cashews
1 cups water
2 tablespoons nutritional yeast
15.5 ounces cannellini beans, drained and rinsed
cup Italian-Style Magic Sprinkles or commercial vegan parmesan cheese
cup pine nuts, toasted
1 tablespoon fresh lemon juice, plus mo9re wedges to serve
Salt and pepper to taste
Optional: olives, marinated artichoke hearts, sun-dried tomatoes, fresh herbs, etc.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the asparagus, carrots, olive oil, garlic, dill, tarragon, red pepper flakes, salt and pepper, mixing until combined. Roast for 12 minutes, stir with a spatula, and then an additional 10 minutes.

While the vegetables are roasting, start a large pot of water to boiling. Add the pasta and cook according to package instructions.

Meanwhile, add the cashews, water and nutritional yeast to a blender and blend until smooth. Add to a large saute pan and cook over medium heat, whisking frequently to keep it from clumping or sticking to the bottom. It should thicken after about three minutes; add the cannellini beans and cook for three minutes. Lower the heat to medium-low, add the roasted veggies and cook for five more minutes.

Drain the pasta. Add pasta to the pan with the sauce and veggies; gently stir until mixed together. Turn off the heat and add the lemon juice, the vegan parmesan, salt and pepper and any additional seasons. Serve warm and with lemon wedges and extra vegan parm on the side.

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