Creamy Pasta Primavera

Pasta is an amazingly versatile starting point for any flavor route or style or dish you need! Many people think that without dairy or meat, pasta cannot be as delicious, but that is not the case! This creamy sauce paired with an easy plant-based Parmesan and fresh vegetables is the perfect way to get that richness of Alfredo sauce without the adverse side effects of a plate full of dairy.  During the summer farmers’ markets will have a variety of different tomatoes you can use!  This recipe calls for cashews as a base for the plant-based Parmesan, but you could use Brazil nuts or almonds too. The Parmesan is a great staple to keep on hand for tossing on a salad or kicking up the flavors of other dishes! There are specific vegetables listed in the recipe below, but those can also be substituted for whatever you have on hand!   Creamy Pasta Primavera   Prep time: 10 min.  Cook time: 25 min.  Yield: 4 servings  1 lb. of pasta (any type you prefer)  1 garlic bulb  1 large handful spinach  1 bundle asparagus  1 handful cherry tomatoes  ½ cup white wine  1 cup macadamia milk (or any nut milk on hand)  ½ cup plant-based parmesan (recipe below)  ½ teaspoon fresh ground black pepper  4 tablespoons arrowroot powder  3 tablespoons nutritional yeast  Basil for garnishing (optional)   Instructions:   Start a large pot of lightly salted water boiling on the stove over high heat.  Heat a large sauté pan over medium high heat.  Add white wine (any white wine you have on hand will work) and chopped garlic. Stir occasionally until white wine reduces to half of its original volume.  Whisk in arrowroot, macadamia milk, black pepper, nutritional yeast, and plant-based parmesan* until a creamy sauce consistency is reached. Add milk slowly to avoid clumping. Add in more milk or water if needed.  Add pasta to boiling water and cook for directed time or until al dente. Drain when finished.  Cut off tough ends of the asparagus and discard. Cut the asparagus into bite-sized pieces and add to sauce to cook until tender.  Add spinach leaves to mixture and cook until wilted.  Add salt and pepper if desired.  Place pasta in a large bowl and pour sauce on top. Mix well and serve with torn or julienned basil leaves and plant-based parmesan sprinkled on top.  *Plant-based Parmesan: In a food processor add 1 cup raw cashews, 4 tablespoons nutritional yeast, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon fresh ground black pepper. Process on low for 30 seconds and store in a container for use in this dish and many others.

Pasta is an amazingly versatile starting point for any flavor route or style or dish you need! Many people think that without dairy or meat, pasta cannot be as delicious, but that is not the case! This creamy sauce paired with an easy plant-based Parmesan and fresh vegetables is the perfect way to get that richness of Alfredo sauce without the adverse side effects of a plate full of dairy.

During the summer farmers’ markets will have a variety of different tomatoes you can use!

This recipe calls for cashews as a base for the plant-based Parmesan, but you could use Brazil nuts or almonds too. The Parmesan is a great staple to keep on hand for tossing on a salad or kicking up the flavors of other dishes! There are specific vegetables listed in the recipe below, but those can also be substituted for whatever you have on hand!

Creamy Pasta Primavera

Prep time: 10 min.

Cook time: 25 min.

Yield: 4 servings

1 lb. of pasta (any type you prefer)

1 garlic bulb

1 large handful spinach

1 bundle asparagus

1 handful cherry tomatoes

½ cup white wine

1 cup macadamia milk (or any nut milk on hand)

½ cup plant-based parmesan (recipe below)

½ teaspoon fresh ground black pepper

4 tablespoons arrowroot powder

3 tablespoons nutritional yeast

Basil for garnishing (optional)

Instructions:

Start a large pot of lightly salted water boiling on the stove over high heat.

Heat a large sauté pan over medium high heat.

Add white wine (any white wine you have on hand will work) and chopped garlic. Stir occasionally until white wine reduces to half of its original volume.

Whisk in arrowroot, macadamia milk, black pepper, nutritional yeast, and plant-based parmesan* until a creamy sauce consistency is reached. Add milk slowly to avoid clumping. Add in more milk or water if needed.

Add pasta to boiling water and cook for directed time or until al dente. Drain when finished.

Cut off tough ends of the asparagus and discard. Cut the asparagus into bite-sized pieces and add to sauce to cook until tender.

Add spinach leaves to mixture and cook until wilted.

Add salt and pepper if desired.

Place pasta in a large bowl and pour sauce on top. Mix well and serve with torn or julienned basil leaves and plant-based parmesan sprinkled on top.

*Plant-based Parmesan: In a food processor add 1 cup raw cashews, 4 tablespoons nutritional yeast, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon fresh ground black pepper. Process on low for 30 seconds and store in a container for use in this dish and many others.

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RecipesEmily BensonComment