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Tasty Tuesday-Pasta Primavera

Pasta Primavera

Yields: 4 1-cup servings



  • 6 ounces dry wheat-free pasta

  • 2 cups asparagus, 1-inch pieces


  • 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



  1. In a large saucepan, cook pasta according to package directions.

  2. Add asparagus to pasta during the last 6 minutes of cooking. Drain.


  1. While asparagus and pasta are cooking, process next 5 ingredients in a high-powered blender until creamy smooth.

  2. Pour into a saucepan. Turn heat to medium, stir constantly until thickened.

  3. Cover and remove from heat.

Finishing Touches:

  1. In a large bowl combine next 6 ingredients and toss.

  2. Add linguine and asparagus and toss gently to coat.

  3. Gently stir in cashew sauce.

  4. Transfer to serving dish.

  5. Top with “cheese” and serve.


  1. For a lighter meal, omit cashew sauce and oil.

  2. Don't have asparagus? Substitute with French-style green beans.


Have you been enjoying Dana’s Recipes?

Did you know you can order her Latest cookbook Start a New YOU!® Cookbook.

It is available in Kindle books, paperback, or hardback.


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