Vegan Creamy Spring Pea Asparagus Pasta

Vegan Creamy Spring Pea Asparagus Pasta

This fresh spring pasta with pea and asparagus makes for a marvelous dinner. You can easily whip up this creamy cashew Alfredo sauce for a quick and succulent meal. You’ll be making this as your go-to dinner all season. 

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Ingredients

  • Sea salt as needed
  • 12 ounces fettuccine or linguine pasta (regular or gluten-free)
  • 2 cups small, 1-inch fresh or frozen cauliflower florets
  • 1 cup filtered water
  • 1/3 cup raw cashews, soaked for at least two hours (unless using a high-speed blender)
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 1/2 cups fresh or frozen peas
  • 6 cloves garlic, minced
  • 1 recipe Vegan Parmesan (optional but recommended)
  • Fresh lemon zest (optional)

Directions

Want to see the entire recipe? Click here Published April 11, 2018.

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