Creamy Cashew Pasta Primavera

Name: Creamy Cashew Pasta Primavera
Ingredients: Raw cashews, 1 cup (5 oz/140 g), soaked overnight; Vegetable broth, ½ cup (4 fl oz/120 ml), plus more as needed; Unsweetened nondairy milk, ½ cup (4 fl oz/120 ml); White miso, 1 tablespoon; Nutritional yeast, 1 tablespoon (optional); Extra-virgin olive oil, 1 tablespoon; Yellow onion, 1 large, chopped; Garlic, 2 cloves, chopped; Vegan white wine, ½ cup (4 fl oz/120 ml); Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Whole-wheat fettuccine, ½ lb (225 g); Asparagus, 1 lb (450 g), tough ends snapped off, spears cut into 2-inch (5-cm) pieces; Carrots, 2 large (5 oz/140 g total), peeled and diced or julienned; Cauliflower florets, 2 cups (4 oz/115 g); Frozen peas, ½ cup (2½ oz/90 g); Grape tomatoes, ½ cup (3 oz/85 g) halved; Fresh flat-leaf parsley, ¼ cup (⅓ oz/10 g) chopped

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

If you’re craving creamy pasta, this cashew-based sauce will more than satisfy. Use the unsweetened nondairy milk of your choice, and build in some umami and cheesy flavor with miso and nutritional yeast. Whole-wheat pasta is a most healthful pairing with this sauce, and because the bran and germ in whole grains slow digestion, you will stay full longer.

Ingredients

Main course
Gluten-free
Vegetarian

Ingredients

Method