Creamy Pasta Primavera

VG - GF - RF
Evening
Sauces and Spreads
Serving Size:
4

This is the perfect pasta dish for utilizing all of your favorite late summer vegetables! The combination of creamy lemon alfredo sauce with tender roasted vegetables is light, delicious and satisfying for any season!

Pasta

  • 1 box gluten free pasta of choice (or sub white/whole wheat pasta)
  • 1 cup raw soaked cashews*
  • ½-¾ cup plain unsweetened non-dairy milk
  • Juice from 1 lemon
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • Pepper to taste

Roasted vegetables

  • 1 large zucchini sliced
  • 1 cup cherry tomatoes halved
  • 1 medium eggplant diced
  • 4 sliced shallots
  • 1 bunch of asparagus trimmed halved
  • 1 bunch of kale or spinach
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Handful of basil

Serving Suggestion:

How To:

  1. Start by boiling salted water, once it is brought to boil add pasta and follow box instructions. Leave to the side.
  2. While your pasta is boiling, prep your vegetables and preheat your oven to 400 degrees. Add sliced zucchini, halved cherry tomatoes, diced eggplant, sliced shallots and trimmed asparagus to a baking sheet. Coat with 2 tbsp of extra virgin olive oil, sea salt and pepper to taste.
  3. Once your oven is preheated, pop your vegetables in and let roast for 25-30 minutes, or until vegetables are tender.
  4. While your vegetables are roasting, prepare your sauce. To a high speed blender or food processor add your raw soaked cashews, non-dairy milk, lemon juice, nutritional yeast and salt and pepper to taste. If you need to thin the sauce further, slowly add more non-dairy milk until you reach desired consistency.
  5. Once your sauce is complete and is smooth and creamy, add to a large pot and heat on low until thoroughly heated, then add your cooked pasta and stir to combine. Divide evenly amongst 4 bowls and top with roasted vegetables and chopped fresh basil. Enjoy!

*If you do not have time to soak your raw cashews, boil them in water for 10-15 minutes until soft.

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