Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.
Recipe information
Total Time
30 minutes
Ingredients
Ingredients
1
Ingredients (for the asparagus)
12
2
2
1-2
1-2
Ingredients (for the sauce)
2
2
1
2
4
1
1
1½
1–1½
½
Need to make a substitution?
Preparation
Directions
Step 1
Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
Step 2
Prepare the pasta according to the package directions.
Step 3
While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 – 5 minutes. Set aside.
Step 4
While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
Step 5
In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.