Lemon and Asparagus Pasta in a Cashew Cream Sauce

This pasta dish is quick, easy, requires a handful of staple ingredients, colorful with

the lemon and asparagus, rich with flavor, rich with healthy fats and protein with the cashews, perf for spring/summer, can easily be made in bulk, perf for entertaining, and you can easily add whatever protein you like to this dish!!

Lemon and Asparagus Pasta in a Cashew Cream Sauce [Vegan]

Ingredients

• 4 cups cooked linguini pasta
• 1 pound thin asparagus, trimmed and cut into 2" pieces
• 1 cup soaked cashews (overnight or boiled for 10 minutes)
• 2 tablespoons extra-virgin olive oil, divided
• 1 small shallot, diced
• 2 cloves garlic, chopped
• 3/4 cup almond milk
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 2 tablespoons nutritional yeast
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 1/4 cup fresh parsley, finely chopped (garnish)

Preparation

1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of salt. Transfer to a plate and set aside. If you'd rather reduce the oil content you can simply heat the skillet with a few cups of water covering the asparagus. Bring to boil, drop the asparagus in for 1 minute. seconds, then remove and place in an ice water bath. (blanching)
2. In the same skillet heat remaining 1 tablespoon oil over medium heat. Cook the shallots for 3 minutes, add garlic and cooke for 2.
3. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper.
4. Blend until smooth.
5. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or blanched asparagus. Garnish with parsley and lemons.

https://www.onegreenplanet.org/vegan-recipe/lemon-and-asparagus-pasta-in-a-cashew-cream-sauce-vegan/