Alfredo Sauce

3/4 cup raw cashews
1 cup nondairy milk
1 cup water
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
dash of Creole seasoning

Primavera Vegetables

1 sweet onion, chopped
1 clove garlic, minced
1 orange bell pepper, sliced
1 pound asparagus, trimmed, and cut into 2” pieces

Pasta

1 pound whole wheat spaghetti or linguine

Garnish

fresh basil, chopped

Instructions

Place the sauce ingredients in a Vitamix or other high-powered blender. Process until very smooth, and set aside.

Heat a large nonstick skillet (like Scanpan) over medium-high heat. Add the onion, and steam sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.

Meanwhile cook the pasta until al dente. Drain pasta and set aside for a moment.

Once the onion is tender, add the rest of the vegetables and continue to cook for a couple of minutes more until the rest of the vegetables are just tender-crisp.

Pour the Alfredo Sauce into the pan of hot vegetables. Stir a few times to mix in well, allowing the sauce to completely heat through.

Finish with fresh basil, and serve immediately over hot pasta.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen