Creamy Vegan Spring Vegetable Pasta
 
Prep time
Cook time
Total time
 
This fresh, spring-inspired vegan pasta dish gets it's creamy sauce from pinenuts, lemon juice, and garlic.
Author:
Serves: 4 side dishes
Ingredients
  • 2 cups brown rice pasta
  • 1 bunch asparagus, chopped into one-inch pieces
  • 1 cup fresh peas
  • Salt and pepper to taste
  • For the sauce:
  • 1 cup pinenuts
  • 1 tbsp extra virgin olive oil
  • Juice of one lemon
  • 2 cloves garlic
  • ~1/4 cup warm water
Instructions
  1. In a food processor, pulse the pinenuts, olive oil, garlic, and lemon juice. Add in the warm water until a creamy consistency
  2. In a pot of salted boiling water, toss in the pasta
  3. Two minutes before al dente, toss in the peas and the asparagus (saves you an extra cooking pot!)
  4. In a colander, drain the pasta and vegetables
  5. In a large serving bowl, mix the pasta with the sauce
  6. Serve hot or at room temperature
  7. Optional serving with chopped parsley and extra pine nuts!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/creamy-vegan-spring-vegetable-pasta/