Linguine Primavera With Creamy Cashew Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb whole wheat linguine
- 1 1⁄2 lbs asparagus, cut into 1-inch pieces
- 2 small zucchini, cut into half circles
- 1 cup raw cashews
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 2 cups milk
- 3 cups grape tomatoes, halved lengthwise
- 6 scallions, finely minced
- 1⁄4 cup fresh basil, minced
- 1⁄4 cup fresh parsley, minced
- black pepper
- parmesan cheese
directions
- Cook linguine in large pot of lightly salted boiling water, stirring occasionally, according to package directions. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5-7 minutes. Drain well and return to pot.
- Meanwhile, put cashews, onion powder and salt in blender and pulverize. Add milk and blend until smooth and creamy. Set aside.
- Add cashew mixture, tomatoes, scallions, basil, parsley, salt and pepper to pasta mixture. Sprinkle with cheese as desired. Toss gently to combine, and heat over low, stirring frequently until hot.
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!