Creamy pasta with green asparagus and mushrooms (30 minutes)
Hearty pasta with a creamy sauce based on cashews. Delicious green asparagus and mushrooms add a nutty touch. Pasta cooked al dente rounds out the recipe, topped with vegan Parmesan and fresh basil.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3Servings
Calories 1189kcal
Ingredients
FOR PASTA:
300gPastagladly also gluten-free alternatively: buckwheat pasta or zoodles
Cook pasta according to package instructions, season with olive oil and sea salt. Set aside.
300 g Pasta, 1 tbspn Olive oil, A good pinch of sea salt
Meanwhile, FOR THE VEGETABLES, heat a skillet over medium heat and add oil. Sauté the asparagus for 5 minutes, only then add the mushrooms. The asparagus takes a little longer to get firm to the bite. Steam for another 5-10 minutes until vegetables are soft but still crunchy. Set aside.
30 ml heat resistant frying oil, 150 g brown mushrooms, 250 g fresh green asparagus
FOR THE CASHEW SAUCE, place all ingredients in a high-powered blender and blend until everything is combined into a creamy sauce. Season to taste and add to the roasted and steamed vegetables. Mix well until everything is combined. Taste and season if necessary. Add the pasta and mix well once again.
150 g raw cashews, 250 ml Almond milk, 30 ml Lemon juice, 9 g Nutritional yeast, 1 tbspn Garlic granules or 2 cloves of garlic, 1 Bird Eye Chili or Chili Powder to taste, ½ tbspn Sea salt, Pepper to taste
Divide between two plates, pour cashew sauce over, garnish with fresh parsley and enjoy!
Leftovers last up to 2 days in the refrigerator, but fresh is best! Ideally, heat in a steamer or in a pot after adding a little water.