Lemon and Asparagus Pasta in a Cashew Cream Sauce [Vegan]
This pasta dish is quick, easy, requires a handful of staple ingredients, colorful with the lemon and asparagus, rich with flavor, rich with healthy fats and protein with the cashews, perf for spring/summer, can easily be made in bulk, perf for entertaining, and you can easily add whatever protein you... Read More
Ingredients You Need for Lemon and Asparagus Pasta in a Cashew Cream Sauce [Vegan]
How to Prepare Lemon and Asparagus Pasta in a Cashew Cream Sauce [Vegan]
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of salt. Transfer to a plate and set aside. If you'd rather reduce the oil content you can simply heat the skillet with a few cups of water covering the asparagus. Bring to boil, drop the asparagus in for 1 minute. seconds, then remove and place in an ice water bath. (blanching)
- In the same skillet heat remaining 1 tablespoon oil over medium heat. Cook the shallots for 3 minutes, add garlic and cooke for 2.
- Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper.
- Blend until smooth.
- Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or blanched asparagus. Garnish with parsley and lemons.
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