Creamy spaghetti with green asparagus
This creamy pasta with grilled asparagus is a delicious plant-based alternative to spaghetti carbonara. Making a creamy sauce without eggs or dairy? Here's a recipe for creamy pasta with green asparagus. Asparagus is a true springtime delight and this meal will give you a real taste of the season!
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the spaghetti
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300 gspaghetti
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400 ggreen asparagus
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1 tbspolive oil
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saltto taste
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pepperto taste
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50 gsun-dried tomatoes optional, slided
For the creamy sauce
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125 gcashews soaked (at least four hours, preferably overnight)
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250 mlunsweetened plant-based milk You could choose almond, soy or oatmilk
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1 tbsplemon juice
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1 clovegarlic
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4 tbspnutritional yeast
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1/2 tspground cumin
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1/2 tspground chili pepper
Instructions
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Preheat the oven to 200°C (390°F).
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Snap off the tough ends of the green asparagus and discard them. Place the asparagus in an oven dish, drizzle with olive oil, and season with salt and pepper. Roast the vegetables for about 15 minutes until tender.
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Drain the cashews and place them in a blender or food processor along with the remaining sauce ingredients. Blend until smooth, adding salt and pepper to taste.
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Cook the spaghetti according to the package instructions until al dente.
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Mix the sauce with the cooked spaghetti and serve together with the roasted asparagus. Garnish with a sprinkle of ground pepper and optionally some slided sun-dried tomatoes.
