Creamy Vegan Asparagus Pasta with Lime Garlic Sauce
Ingredients
- 250 grams asparagus, ends removed, cut into 2 inch pieces
- 200 grams peas
- 300 grams wholewheat spaghetti
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Thinly sliced lime slices for topping
Sauce
- 1 cup plant milk of choice (used walnut)
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/2 cup raw cashews
- 1 tablespoon vegan butter (melted)
- 1 tablespoon lime juice
- 1 tablespoon sunflower oil
- 1/4 teaspoon garlic powder
- 1/3 cup nutritional yeast flakes
Preparation
Cook the pasta in salted water according to package instructions. Add the asparagus and peas to the pot during the last 3 minutes of cooking time.
Drain the pasta but reserve 1/4 cup of pasta cooking liquid.
Put cashews in a small bowl and pour boiling water over, let sit for 5-10 minutes. In the meantime add all sauce ingredients to a food processor or blender then drain the cashews and add in. Blend until thick and creamy
Place the pasta, asparagus and peas back into the pot you cooked it in
Pour the lime garlic cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce.
Add more salt and pepper to taste if needed. Add sliced limes, a sprinkle of black pepper and whatever your heart desires
Enjoy
