This creamy and decadent pasta is delicious, and is totally guilt-free. The entire dish can be prepared in under 30 minutes, and makes for a special weeknight dinner. This recipe can be doubled.
- 2 teaspoons olive oil
- 7 ounces asparagus, ends removed and cut into 1-inch pieces
- 2 ounces organic baby spinach
- 8 ounces pasta or spaghetti, gluten-free or regular
- 1 1/8 cups water
- 1/3 cup plus 2 tablespoons white wine
- 1/3 cup raw, unsalted cashews
- 3 cloves garlic
- 2 1/2 tablespoons nutritional yeast flakes
- 1 teaspoon fine sea salt, or to taste
- 1/2 cup frozen baby peas
- Grated nutmeg, to taste
- Freshly ground black pepper, to taste
- About 1/3 cup finely minced parsley
- Follow Your Heart vegan parmesan, for garnish
- In a large skillet over medium high heat, add the oil. Once the oil is hot, add the asparagus and cook for 2 minutes. Add the spinach and cook another minute until it’s just wilted and bright green. Remove the asparagus and spinach to a plate and set aside.
- While the asparagus and spinach is cooking, cook the pasta in a large pot of boiling water until it is al dente. Drain and reserve the pasta.
- In the jar of a strong blender, combine the water, wine, cashews, nutritional yeast, garlic and salt. Blend until completely smooth, and there are no remaining little bits of nuts.
- Add the cashew sauce to the skillet. Cook over medium high heat stirring as needed, until the sauce has thickened up to the consistency of thick cream, about 3 to 5 minutes. Stir in the frozen peas. Sprinkle a little nutmeg into the sauce, and a few grinds of pepper, mixing well. Add the cooked asparagus and spinach to the sauce, stirring gently.
- Place the cooked pasta in a serving bowl and pour the sauce over the top.
- Variation: Omit the peas and asparagus and double or triple the spinach.
- Tip: If you don’t have a ultra-strong blender, soak the cashews for several hours or overnight, drain, and combine in the blender with the remaining ingredients.
- Copyright © 2016 Julie Hasson
- Vegan + Gluten-Free