Vegan Pasta Primavera with Spring Peas & Asparagus
Pasta Primavera with Spring Peas & Asparagus is a tried and true American dish (it's not Italian!) We put a vegan twist on things while sourcing all the veggies right from our own home garden.
Ingredients
- 2 cups pasta (of your choice)
- 1 cup fresh asparagus (I used roasted asparagus)
- 1 1/2 cup fresh snap peas (frozen will do just as well)
- 1 cup fresh halved cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1 clove fresh garlic (diced)
- 1 cup fresh basil
- 1 cup fresh dill-infused cashew cream
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook for 12 minutes, or until al dente. Drain pasta and set aside.
- In the meantime, pour olive oil into a 12-inch skillet over medium heat, tilting the skillet until it is evenly coated. Stir garlic and shallts and cook until tender.
- Add fresh peas and stir on low to medium heat until tender.
- Add aspargus and stir until tender.
- Add cooked and well-drained pasta
- Add cherry tomato halves and continue to stir for one minute
- Then fold in spoonfuls of dill-infused cashew cream until desired creaminess.
- Salt and pepper to taste.
- Add handful of fresh basil to the top.
- Serve!
Tried this recipe?Let us know how it was!