Mmmm…so delicious. My newest favorite.
Colorful freshly sautéed vegetables over warm pasta, smothered in a luxurious, creamy Alfredo sauce. An outstanding dish. Trust me, you’ll want seconds.
PASTA PRIMAVERA ALFREDO
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
1 sweet onion, chopped
1 clove garlic, minced
1 orange bell pepper, sliced
1 pound asparagus, trimmed, and cut into 2” pieces
1 pound whole wheat spaghetti or linguine
Fresh basil, chopped
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