Pasta Primavera
Cook and Prep Time: 35-40 minutes
Serves: 4
You Need
- 12 oz. Chickpea Pasta (or Pasta of choice)
- 2 cup Asparagus, chopped
- 1 Red Bell Pepper, chopped
- 1 cup Snow Peas
- 1 cups Peas, frozen
- 1 cup Cherry Tomatoes, halved
- 2 cups Broccoli Florets, chopped
- 1 Red Onion, chopped
- 5-6 cloves Garlic, sliced
- Salt & Pepper, to taste
For the Sauce
- 1 cup Cashews, soaked overnight.
- 1 cup Water or Vegetable Stock
- 1 Lemon, juiced
- 2-3 cloves Garlic, minced
- 1 Shallot, diced
- 2 T Nutritional Yeast
- Salt & Pepper, to taste
Garnishes
- Fresh Basil
- Red Chili Flakes
- Lemon Wedges
DIRECTIONS
- Rinse and chop the produce accordingly.
- Cook pasta according to package instructions.
- Sauté the vegetables. Bring a large skillet or pan to medium heat. Once hot, add the red onion, bell pepper, and asparagus. Cook for 2-3 minutes. Then, add the peas, garlic, snow peas, cherry tomatoes, and broccoli. Cook for 4-5 minutes, until the vegetables are tender. Season with salt and pepper to taste. Then remove the vegetables from the pan and set aside. Bring the pan back to heat.
- Make the sauce. Combine the cashews, water lemon juice, and nutritional yeast in a blender, and pulse until smooth. Then, return your pan to medium heat. Once hot, add your shallot and garlic. Cook until the shallot is translucent, 4-5 minutes. Then add the cashew cream and stir to combine. Add more nutritional yeast and season as needed.
- Add back to the skillet the cooked vegetables and pasta. Toss to combine.
- Serve immediately. Top with your desired garnishes. Enjoy!