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