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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.
- 1 lb whole wheat linguine
- 1 1⁄2 lbs asparagus spears, cut into 1-inch pieces
- 2 small zucchini, cut into half circles
- 1 cup raw cashews
- 1⁄2 teaspoon onion powder
- 3⁄4 teaspoon salt
- 2 cups soymilk (or whole milk)
- 3 cups grape tomatoes, halved lengthwise
- 6 scallions, finely minced
- 1⁄4 cup minced fresh basil
- 1⁄4 cup minced fresh flat-leaf parsley
- fresh ground black pepper
- freshly grated parmesan cheese, to taste
- 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.
- Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
- 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.
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.
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!
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!