Creamy Vegan Alfredo With Vegetables

• Vegan

• Produce

  • 1 lb Asparagus
  • 1/4 tsp Basil, dried
  • 1 cup Green peas, fresh or frozen
  • 1 tbsp Onion
  • 1/4 cup Red bell pepper
  • 1/4 tsp Thyme, dried

• Pasta & Grains

  • 16 oz Pasta, gluten free

• Baking & Spices

  • 2 tbsp Nutritional yeast flakes
  • 1 1/2 tsp Sea salt

• Nuts & Seeds

  • 1 cup Cashews

• Liquids

  • 1 cup Water

Found on healthiersteps.com

Description

Ingredients

• 16 ozs gluten-free pasta, (Penne or Rigatoni)
• 1/2 teaspoon sea salt
• 1 pound asparagus, trimmed and cut into 1 inch diagonal slices
• 1/4 cup red bell pepper, cut into strips
• 1 cup green peas, fresh or frozen
• 1 cup cashews, soaked for couple of hours and drained
• 1 cup water
• 1 tablespoon onion, chopped
• 2 tablespoons nutritional yeast flakes, (optional)
• 1 teaspoon sea salt, to taste
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme

Directions

• Cook pasta according to package directions. For the last 3 minutes add asparagus, bell pepper and green peas to boiling water and cook for 2 minutes.
• Drain using colander and set aside. Place cashews, water, onion, garlic, yeast flakes, and salt in a blender. Process until smooth, scraping down sides.
• Transfer sauce into a large saucepan, cook stirring constantly on medium heat until thickened. Stir in pasta, vegetables, dried herbs to fully coat with sauce. Delicious served with salad!