Vegan Spring Pasta With Cashew Alfredo and Roasted Asparagus

IMG_2534Recipe and Photo Courtesy of In Pursuit of More


For the Alfredo sauce (adapted from Silver Hills Kitchen):

1 cup raw cashews
2 1/2 cups water
2 tablespoons white flour
1/2 teaspoon garlic powder or granules
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon dried basil

For the pasta:

1 bunch asparagus
1-2 tablespoons olive oil
1 pinch of salt
3 cups dry pasta of choice, cooked according to package directions
1-2 cups prepared Alfredo sauce
2-3 leaves fresh basil, sliced into ribbons (optional)
Black pepper as desired


1. Make the sauce: Combine all ingredients except for the dried basil in a blender and blend until smooth, letting the blender run a full minute or two to ensure the cashews are well blended. Alternatively, you can start with 1/2 the water and add the remainder after the first 30 seconds or so of blending.

2. Pour the blended mixture into a saucepan and bring to a slow boil, stirring as you go here and there. Once the sauce is bubbling and thick, add the basil and remove from the heat.

3. While the sauce is cooking, heat the oven to 400 degrees. Snap the ends of the asparagus, toss with the oil and season to taste with salt. Roast on a baking sheet for 10 minutes.

4. To finish the dish, combine the cooked pasta and a cup or so of the prepared sauce in a wok or larger saucepan. Cook over medium-high heat, stirring until the pasta is coated and the mixture is hot, about 5 minutes.

5. Serve immediately by arranging the pasta either in individual bowls or on a platter and top with roasted asparagus, basil ribbons, fresh pepper and additional olive oil if desired (I always desire olive oil).

6. This is a meal that reheats beautifully, and the sauce will keep for days in the fridge and can be used as a spread on sandwiches or as a moistener for fritters or burgers as well.

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