Pasta Primavera
Yields: 4 1-cup servings
Ingredients:
Pasta:
6 ounces dry wheat-free pasta
2 cups asparagus, 1-inch pieces
Sauce:
½ cup raw cashews, rinsed
2 cups hot water
2 Tablespoons tapioca flour
2 teaspoons onion powder
½ teaspoon salt
Other Ingredients:
2 medium tomatoes, chopped
¼ cup green onions, sliced
½ teaspoon salt
1 teaspoon lemon juice
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
½ cup plant-based parmesan cheese
Directions:
Pasta:
In a large saucepan, cook pasta according to package directions.
Add asparagus to pasta during the last 6 minutes of cooking. Drain.
Sauce:
While asparagus and pasta are cooking, process next 5 ingredients in a high-powered blender until creamy smooth.
Pour into a saucepan. Turn heat to medium, stir constantly until thickened.
Cover and remove from heat.
Finishing Touches:
In a large bowl combine next 6 ingredients and toss.
Add linguine and asparagus and toss gently to coat.
Gently stir in cashew sauce.
Transfer to serving dish.
Top with “cheese” and serve.
Variations:
For a lighter meal, omit cashew sauce and oil.
Don't have asparagus? Substitute with French-style green beans.
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