This Creamy Vegan Asparagus Pasta is equal elements fancy and scrumptious! Plus, it’s utterly vegan and veggie-packed, making this a straightforward and nutritious dinner each single time.
Fancy Pasta, Straightforward Recipe
This creamy vegan asparagus pasta recipe is certain to wow your loved ones or dinner visitors, however gained’t maintain you within the kitchen prepping all night lengthy. Plus, we’ll stroll you step-by-step by way of the way to make it, so that you’ll be on properly in your option to your subsequent fancy pasta dinner earlier than you understand it.
Find out how to Make Creamy Vegan Asparagus Pasta
Are you able to inform we’re large followers of creamy vegan pasta recipes over right here on Fit Foodie Finds?! Whether or not it’s this scrumptious creamy vegan asparagus pasta or this vegan mac and cheese or this creamy tomato basil vegan pasta — oh, and might’t overlook this creamy Greek pasta salad — we’re agency believers that making a vegan pasta dish doesn’t need to compromise on CREAMY goodness! And we’ll present you the way to do it:
Soften Cashews
NEVER SKIP THIS STEP: Soften cashews for the pasta sauce. Ensuring your cashews are softened sufficient to mix into this creamy sauce is is essential to the success of this dish!
First, convey a small saucepan of water (sufficient to cowl 3/Four cup cashews) to a boil. Take away from warmth and pour cashews into the water. All the cashews must be submerged into the water. Allow them to sit for a minimum of 15 minutes.
Alternatively, you may let your cashews soak in water at room temperature in a single day to attain the identical softness as flash boiling.
Put together Fettuccini Noodles
Subsequent, put together your noodles. Fill a 6 or 8-quart pot with water and convey the water to a rolling boil. Professional Tip: This recipe requires fettuccini noodles, however be at liberty to make use of the identical quantity of any noodle of your selection. Any bowtie pasta followers on the market!?
Add the pasta and salt to the boiling water. Stir the pasta periodically, and let prepare dinner till the noodles are al dente.
DON’T SKIP THIS STEP: Earlier than straining the pasta, take away a couple of half cup of pasta water from the pot and set it apart. It is going to be used later within the recipe for the saucy sauce.
Pressure the pasta and set it apart for later.
Make the Sauce
Subsequent, put together the pasta sauce. First, drain cashews from the water (they’ll be softened sufficient by now!). Then, place all the substances for the pasta sauce right into a excessive-pace blender (we use a Vitamix, and LOVE it), and mix all the substances collectively till easy.
Professional Tip: In case your pasta sauce isn’t mixing properly (it’s doubtless too thick!), add a teaspoon of further vegetable broth to the blender at a time till it reaches a easy consistency. This consistency is completely your choice, so be at liberty to style check utilizing your finger to get the proper easy consistency!
Veggie Time
Now it’s time to organize the greens! That is break up into a couple of steps to make sure none of your veggies are overcooked (nobody likes mushy veggies!), however we promise it’s an excellent easy course of!
First, warmth a big stockpot or Dutch oven over medium/excessive warmth. Add Three tablespoons of olive oil to the pan.
When olive oil is aromatic, add the diced onion to the pot and stir. Let the onion prepare dinner for two-Three minutes (till it’s translucent!), after which add the minced garlic and prepare dinner for an extra 2 minutes.
Add Three tablespoons of the pasta water to the pot with the onions and garlic, combine, after which add the asparagus. Stir and let the asparagus prepare dinner for five minutes, stirring periodically.
Subsequent, add the solar-dried tomatoes to the pot and allow them to prepare dinner for 1 minute.
Combine It All Collectively
Lastly, add the pasta sauce to the pot and stir the sauce in with the greens. Flip the warmth to low and add the final cup of vegetable broth and blend till mixed.
Let every thing prepare dinner collectively for about 2-Three minutes (or till the pasta sauce is heat!) after which add the cooked pasta to the pot. Stir every thing collectively till all the pasta is roofed in sauce.
Garnish and Take pleasure in!
Prime with non-compulsory lemon juice, toasted pine nuts and contemporary arugula. We love this mix, however be at liberty to garnish with no matter your coronary heart wishes! Serve and luxuriate in 🙂
Extra Vegetarian Recipes
Extra Pasta Recipes
Recipe
Creamy Vegan Asparagus Pasta
This Creamy Vegan Asparagus Pasta is equal elements fancy and scrumptious! Plus, it’s utterly vegan and veggie-packed, making this a straightforward and nutritious dinner each single time.
- Prep Time: 25 minutes
- Cook dinner Time: 30 minutes
- Whole Time: 55 minutes
Writer:
Yield: 4–6 servings 1x
Class: Pasta
Methodology: Range Prime
Delicacies: Italian
Components
Creamy Pasta Sauce
- 3/Four cup uncooked cashews
- half cup vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon balsamic vinegar
- 1/Four cup dietary yeast
- 1 teaspoon garlic powder
- half teaspoon salt
- 1 tablespoon pasta water
Pasta
- Eight oz. noodles, any form (we used fettuccini)
- half teaspoon salt
Different Components
- Three tablespoons olive oil
- 1/4 giant white onion, diced
- 3 cloves garlic, minced
- Three tablespoons pasta water
- 1 lb. asparagus, trimmed and chopped
- half cup julienned solar dried tomatoes in oil
- 1 cup vegetable broth
Non-compulsory Toppings
- 1 tablespoon lemon juice
- 1/Four cup toasted pine nuts
- 1 cup contemporary arugula
Directions
- First, soften cashews for the pasta sauce. Convey a small saucepan filled with water (sufficient to cowl 3/Four cup cashews) to a boil. Take away from warmth and pour cashews into the water. All the cashews must be submerged into the water. Allow them to sit for a minimum of 15 minutes.
- Subsequent, put together the noodles. Fill a 6 or 8-quart pot with water and convey the water to a rolling boil.
- Add pasta and salt to the water. Stir the pasta periodically and let the pasta prepare dinner till it’s al dente.
- Earlier than straining the pasta, take away a couple of half cup of pasta water from the pot and set it apart. It is going to be used later within the recipe.
- Pressure the pasta and set it apart for later.
- Subsequent, put together the pasta sauce. First, drain cashews from the water. Then, place all the substances for the pasta sauce right into a excessive-pace blender (we use a Vitamix) and mix all the substances collectively till easy. In case your pasta sauce isn’t mixing (is simply too thick), add a teaspoon of further vegetable broth to the blender at a time till it reaches a easy consistency. Put aside.
- Now it’s time to organize the greens. Warmth a big stockpot or Dutch oven over medium/excessive warmth. Add Three tablespoons of olive oil to the pan.
- When olive oil is aromatic, add the onion to the pot and stir. Let the onion prepare dinner for two-Three minutes after which add the minced garlic and prepare dinner for an extra 2 minutes.
- Add Three tablespoons of the pasta water to the pot with the onions and garlic, combine, after which add the asparagus. Stir and let the asparagus prepare dinner for five minutes, stirring periodically.
- Add the solar-dried tomatoes to the pot and allow them to prepare dinner for 1 minute.
- Lastly, add the pasta sauce to the pot and stir the sauce in with the greens. Flip the warmth to low and add the final cup of vegetable broth and blend till mixed.
- Let every thing prepare dinner collectively for about 2-Three minutes (or till the pasta sauce is heat) after which add the cooked pasta to the pot. Stir every thing collectively till all the pasta is roofed in sauce.
- Prime with non-compulsory lemon juice, toasted pine nuts and contemporary arugula.
Diet
- Serving Measurement: 1/6 recipe
- Energy: 326
- Sugar: 5
- Sodium: 621
- Fats: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 11
- Ldl cholesterol: 0
Images by: The Picket Skillet