VEGAN LEMON ASPARAGUS PASTA
This vegan lemon asparagus pasta is made with a luscious cashew cream sauce and plenty of lemon zest for a fresh and delicious pasta dish that comes together in less than 30 minutes!
WHY YOU’LL LOVE THIS RECIPE
- This pasta comes together in 30 minutes for a quick and easy dinner that feels like something you’d order in a fancy restaurant.
- The sauce is completely dairy-free and healthy, made from a base of cashews.
- The asparagus and lemon zest add a burst of freshness to this pasta while giving you an entire serving of veggies in your dinner.
INGREDIENTS
- 300 grams rigatoni pasta (gluten-free if needed)
- 1 bunch fresh asparagus, cut into 1-inch peices
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- zest of 1 lemon
- 1 tsp chili flakes
- 1/3 cup raw unsalted cashews, soaked in hot water for 1–2 hours
- 1 cup water
- salt & pepper to taste
INSTRUCTIONS
- Salt your pasta water and cook the pasta according to package directions. Reserve 1/3 cup of the pasta water after cooking.
- Heat the olive oil in a pan on medium-high heat, then add the aspsaragus and cook for 1-2 minutes on each side.
- Remove the asparagus from the pan then add the shallot and garlic to the pan, letting cook on medium heat for 1-2 minutes. (Add a touch more olive oil if needed) Add the lemon zest and chili flakes and mix together.
- Blend the cashews and water together until smooth then add to the pan, mixing everything together. Add the pasta, pasta water, and asparagus and mix together. Season with salt and pepper.
Serve immediately.
Enjoy!!
Thank you for sharing this journey with me.
I love you deeply, for in Truth we are old friends. We are One!
~AmiLynne
Pooh Knows Rivers