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Creamy vegan primavera pasta





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


    • Step 1
      Place the cashews in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 1 hour to soak.
    • Step 2
      Drain 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 3
      Cook 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 4
      Meanwhile, 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.


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