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
- 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)
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.