I'm not a vegan, but sometimes I make meatless meals, since plant-based foods are better for the planet and can be very healthy. This is a recipe I've been making for years and I especially love making this in the Spring when leeks, asparagus and peas are in season. And, the best part about this recipe is that if there's a veggie you're not crazy about, replace it with something else.
Servings: 4
Ingredients
1 cup cashews
2 cups almond milk
1/2 lemon, juiced and zested
1/2 teaspoon onion salt
1/2 teaspoon salt
2 Tbsp. nutritional yeast
4 cloves garlic, minced
2 teaspoons olive oil
1 small leek, sliced in thin rings
3/4 cup carrots, sliced ¼ inch on the bias
1/2 of a red bell pepper, sliced very thin
1 small zucchini, sliced ¼ inch and in quarters
1/2 cup asparagus, sliced 1 inch on the bias
1/2 cup peas or snap peas
12 oz. pasta, fusilli, penne or spaghetti
Red pepper flakes (optional)
Instructions
Soak cashews in filtered water for 4 hours (or overnight). Drain and rinse them in a colander, and add to a blender. Add almond milk, lemon juice and zest, onion salt, salt, nutritional yeast and garlic. Blend until smooth and set aside.
Heat saute pan, and add olive oil. Add leeks and saute until starting to soften. Add the carrots and cook for 2 minutes. Add the red bell pepper and cook for 1 minute. Add the zucchini and cook for 3 minutes to release some of the water. Add the broccoli or asparagus and cook for 2 minutes. And, add the peas or snap peas and turn down the heat to low.
Add cashew cream, and cook until a creamy consistency. You may need to add 1/2 cup or 1 cup of the pasta water.
Add the cooked pasta, and combine everything. Serve hot with a sprinkle of red pepper flakes, for color and some spice.