Creamy Vegan Pasta with Vegetables
Using heart-healthy cashews as a base to this sauce, this creamy vegan pasta dish is fulfilling and tasty!
- Prep Time: 10 minutes
- Cook Time: 10
- Total Time: 20 minutes
- Category: Dinner
Ingredients
1 pound whole grain pasta, such as penne or rigatoni
1 cup pre-soaked cashews*
3/4 cup water or dairy-free milk
2 garlic cloves, peeled
1 tablespoon lemon juice, optional
1 tablespoon olive oil
1 bunch of asparagus, chopped with ends trimmed
4 ounces mushrooms, sliced, thawed if frozen**
One 14 ounces can artichoke hearts, rinsed, chopped
1 teaspoon dried thyme
2 tablespoons fresh chives, chopped
Instructions
In a large food processor or high-speed blender, combine the cashews, milk (or water), and garlic cloves. Pulse into well blended to a smooth consistency. Set aside.
In a large pot, bring water to a boil and cook pasta according to package instructions, save 1/2 cup drained pasta water and set aside.
While the pasta is boiling, heat olive oil in a saucepan on medium heat. Saute the mushrooms, artichoke hearts, and asparagus until softened, about 3-5 minutes. Add the dried thyme and chives and saute for an additional minute.
Pour in the cashew sauce over the pan of vegetables enough to cover them; there may be some sauce leftover. Reduce the heat to a low simmer. Add the drained pasta. Stir in pasta water 1/4 cup at a time to thin the sauce if necessary (based on your preference). Toss all of the ingredients to coat the sauce evenly. Turn off the heat.
Add more cashew sauce if preferred. Salt and pepper to taste. Top with additional chives, optional.
Notes
* cashews soaked in water overnight or at least a few hours prior to cooking
** I used frozen pre-cooked mushrooms
Find it online: https://onehungrybunny.com/creamy-vegan-pasta-with-vegetables/
