Pasta Primavera

• 

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

1. Rinse and chop the produce accordingly.
2. Cook pasta according to package instructions.
3. 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.
4. 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.
5. Add back to the skillet the cooked vegetables and pasta.  Toss to combine.
6. Serve immediately.  Top with your desired garnishes.  Enjoy!