Vegan Creamy Spring Pea Asparagus Pasta
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5 from 1 vote

Vegan Creamy Spring Pea Asparagus Pasta

This vegan creamy spring pea asparagus pasta is oh-so-satisfying and packed with fresh spring feel-good ingredients. A simple, garlicky vegan cauliflower-cashew alfredo sauce is tossed with sautéed asparagus and peas to create a rich, veggie-dotted sauce. The sauce is then tossed with heaps of warm fettuccine. A sprinkle of vegan parmesan cheese is the finishing touch in this seasonal dish.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Bigger Bites, Pasta
Cuisine: plant-based, Vegan
Servings: 4
Author: Ashley

Ingredients

  • Sea salt as needed
  • 12 ounces fettuccine or linguine pasta (regular or gluten-free)
  • 2 cups small, 1-inch fresh or frozen cauliflower florets
  • 1 cup filtered water
  • 1/3 cup raw cashews, soaked for at least two hours (unless using a high-speed blender)
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 1/2 cups fresh or frozen peas
  • 6 cloves garlic, minced
  • 1 recipe Vegan Parmesan (optional but recommended)
  • Fresh lemon zest (optional)

Instructions

  • Bring a large pot of water to a boil and add 1 tablespoon sea salt. Add the pasta and cook according to package instructions (you want the pasta to have a nice al dente bite to it). Drain the pasta, reserving 1 cup of the cooking water, and set aside.
  • Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets and boil for 7 minutes, or until very fork-tender. Strain off the water.
  • Add the boiled cauliflower florets, filtered water, cashews, nutritional yeast, vinegar, 1 teaspoon sea salt, and black pepper to a blender (do not use a food processor). Blend on high for 2 minutes, or until completely smooth and creamy. Set within reach of the stove.
  • Heat the olive oil in a large sauté pan over low heat. Add the asparagus and peas, and cook for 5 minutes, or until the vegetables just begin to soften. Add the garlic and continue to cook for 1 minutes, or until soft and fragrant.
  • Stir in the cauliflower sauce, increase the heat to medium, and simmer for 2 minutes, or until hot and bubbly.
  • Turn off the heat, add the pasta to the pan, and toss to coat. If a slightly thinner sauce is desired, add a bit of the reserved cooking water, one small splash at a time, as needed to thin. (Note: If you add cooking water, you'll need to increase the seasoning to accommodate.)
  • Taste and generously season with more sea salt and black pepper, if desired.
  • Divide the pasta between bowls and top with the parmesan and lemon zest (if using). Serve immediately.