Creamy vegan primavera pasta
Personas:
4Preparación:
Cocción:
Tiempo total:
Ingredientes para
Creamy vegan primavera pasta
225g (1 1/2 cups) raw cashews
250ml (1 cup) warm water
300g penne pasta (see note)
1 bunch asparagus, trimmed, cut into thirds
1 tablespoon extra virgin olive oil
1 leek, trimmed, sliced
2 garlic cloves, finely chopped
2 zucchini, cut into noodles using a spiraliser
Fresh basil leaves, to serve
Como se hace la
Creamy vegan primavera pasta
Dificultad: Easy
Method
- Step 1Place the cashews in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 1 hour to soak.
- Step 2Drain the cashews and transfer to a food processor. Add 125ml (1/2 cup) warm water and process until smooth, adding the remaining 125ml (1/2 cup) warm water in 2 more batches to make a sauce consistency.
- Step 3Cook the pasta in a large saucepan of boiling water following the packet directions or until al dente, adding the asparagus for the last 3 minutes of cooking. Drain, reserving 125ml (1/2 cup) cooking liquid. Return the pasta and asparagus to the pan.
- Step 4Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the leek and garlic. Cook, stirring, for 3 minutes or until softened. Add the zucchini and cook, stirring often, for 3 minutes or until softened.
Nutrición
