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    You are in: Home / Recipes / Linguine Primavera With Creamy Cashew Sauce Recipe
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    Linguine Primavera With Creamy Cashew Sauce

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    12 mins

    20 mins

    Sharon123's Note:

    This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
    2. 2
      Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
    3. 3
      Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.

    Ratings & Reviews:

    • on July 14, 2011

      55

      Oh boy, I really loved this. I used green beans and broccoli instead of asparagus (so the kids would eat it), and added a bit of garlic to the sauce. I added the milk slowly and only ended up using about 1 cup, so maybe the thickness of the sauce can be adjusted that way? I found that the tomatoes cooked a bit when stirred in with everything else. More than anything I love the nutrition in this dish--I had no problem feeding it to my 10 month old, and she had no problem devouring it! Even my die-hard alfredo fan DH enjoyed it, which is a real win. Thanks, Sharon! Made for Veg Swap 36.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2008

      55

      Yum, this is delish. I left out the cheese and it was still very tasty. The other change I made was to roast the tomatoes so they wouldn't be the only raw veggie. The fresh herbs are essential, I think, and the basil was just so wonderful. Next time I will add roasted garlic to the cashew sauce and a little more salt. I would probably not mix everything together, but that's just my personal preference. Thanks for posting, I would (and will) make this again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2007

      55

      Wonderful dish! I made a few changes, but kept to the spirit of the dish: I halved the pasta and veggies (even less on the tomato). I used half w.w. and half spinach spaghetti. Used asparagus but will use broccoli next time, so the kids eat it :). Used half and half and some 1%. The sauce was really liquidy, so I added some cornstarch and microwaved it for 5 minutes to thicken it up. Then added the spices (2 tsp. parsley & 1 tsp basil-dried) Needed some salt after done (I had decreased bcz my cashews were salted). After micro'ing the sauce, I added it to the noodle/veggies and separately added the tomatos and onions to my portion. All in all, a great dish. It reminded me of fettucine alfredo. I added some leftover meatballs on the side. Thanks Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Linguine Primavera With Creamy Cashew Sauce

    Serving Size: 1 (641 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.9
     
    Calories from Fat 184
    25%
    Total Fat 20.4 g
    31%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 552.7 mg
    23%
    Total Carbohydrate 119.3 g
    39%
    Dietary Fiber 7.8 g
    31%
    Sugars 13.7 g
    55%
    Protein 32.2 g
    64%

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