Pasta Primavera

This creamy dish is dairy-free and high in protein. The puréed cashews give the sauce a creamy texture without all the extra calories and fat. It is filled with veggies to give your body essential nutrients and help cut back the amount of pasta you will eat.

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2 cups Raw cashews
4 cups Water
4 Shallots (minced)
5 cloves Garlic (minced)
2 tsp Lemon juice
1 tbsp Maple syrup
2 tbsp Nutritional yeast flakes
3 tbsp Extra virgin olive oil
2 Large zucchini (julienned)
1 Yellow squash (julienned)
1 Red bell pepper (julienned)
3 Large carrots (julienned)
1 1/2 cups Snow peas (julienned)
1 1/2 cups Frozen peas
2 cups Broccoli (broken into small florets)
1/3 cup Loosely packed fresh basil (sliced fine)
Red chili pepper flakes
1 cup Whole wheat pasta

Soak the cashews (overnight if you like, but at least two hours ).

Sauté the shallots and garlic in 1 tbsp olive oil. Remove 3/4 of the garlic and shallots and put into a blender with the nuts, water, lemon juice, maple syrup, yeast flakes. Purée on high until smooth.

Blanch vegetables for about 2 minute then strain. Add 2 tbsp of olive oil to the garlic/shallot mixture and sauté the vegetables until just barely soft. Lower heat and add the nut mixture and salt and pepper to taste. Immediately pour over pasta and mix well. Sprinkle with basil red pepper flakes to serve.