Our amazing Cashew Cream Spring Veggie Pasta recipe was inspired by the return of Spring. It is full of fresh green veggies that will fill your body and spirit with gratitude.
This fabulous sauce is gluten free, vegan, raw, dairy free, soy free, and paleo!!!
The sunshine has brought us the momentary perfect asparagus. Combined with fresh spinach, basil, and pea sprouts and you may just get a healing happy buzz!
Speaking of happy! We are so excited to introduce our new friends American Gluten Free. American Gluten Free sends surprise boxes of gluten free goodness right to your door! For this recipe, they provided us a gluten free pasta that cooks in three minutes. Make the Cashew Cream sauce ahead and dinner will be ready in five minutes. Whoa!
Don’t you just love fast and healthy?! Have leftovers? This is a perfect cold dish to bring to a picnic or lunch at the office. Enjoy.
Cashew Cream Spring Veggie Pasta
Ingredients
For the Sauce
- 1 cup cashews
- 1 cup coconut milk or your favorite nut milk
- 1/3 cup fresh basil
- 1/4 cup olive oil
- 1 medium shallot peeled
- 1/2 cup spinach or your favorite fresh greens
- Juice of 1/2 lemon (Reserve the other half)
- 1/4 teaspoon sea salt
For the pasta
- 2 cups gluten free pasta (We chose the fun spirals provided by the amazing people at American Gluten Free).
- 1 bunch asparagus
- 1/2 cup pea sprouts
Instructions
Sauce
- Soak cashews for two hours.
- Drain cashew water.
- Add cashews, nut milk, basil, shallot, lemon, sea salt, and greens to a food processor or vitamix.
- Slowly drizzle in olive oil while pureeing sauce.
- The sauce is ready when creamy and smooth.
- Store in refrigerator until ready to combine with pasta.
Asparagus
- Cut tough parts from asparagus and discard or save for your juicer.
- To blanch asparagus (blanching makes it a beautiful bright green while preserving the nutrients) add asparagus to boiling water for two to three minutes.
- Remove asparagus from boiling water with slotted spoon or drain.
- Add immediately to ice water.
- Cut into bite size pieces.
- Combine sauce and asparagus with cooked pasta.
- Serve warm or cold.
- Top with pea sprouts.
- Squeeze lemon juice over the dish just before serving. For added brightness, zest lemon and add a touch of pink sea salt.
- Yum!
