Lots of fresh asparagus and a few other colourful veggies makes a rainbow of goodness and flavour. A scrumptious Roasted Garlic Cashew Cream on the pasta adds a warm richness on a cool spring day.
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 cup creamy roasted garlic sauce See recipe: Roasted Garlic Cashew Cream.
- 2 cups dried pasta of choice
- 1/2 red onion
- 10 stalks fresh asparagus
- 1 carrot
- 1/2 sweet red pepper
- 1/2 sweet yellow pepper
- 1/2 sweet orange pepper
- 1/2 cup purple cabbage
- salt and pepper to taste
- 1 Tablespoon oil
- 1 Tablespoon vegan butter
- 1/4 cup roasted pistachios
Ingredients
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Rate this recipe!
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Instructions
- Prepare the vegetables by washing and slicing into bite-sized pieces.
- Bring a pot of salted water to a boil. When it is fully boiling, add the pasta and cook according to package directions until pasta is tender. While pasta is cooking, cook the veggies.
- Heat a heavy pan with the oil. Start with the onion and cook until translucent. Add the remaining chopped vegetables and saute just until veggies are tender. Add the vegan butter and stir to coat evenly. Taste and add salt and pepper as desired.
- Drain pasta when it is cooked and reserve 1/2 cup of the pasta water to thin the sauce to desired sauciness. Put the hot pasta back into the pot you cooked it in, adding the sauce and pasta water. Stir and cook for a few moments to let the pasta sauce absorb into the noodles.
- Serve the pasta in a warm bowl, surrounded by the sauteed veggies and sprinkle with the roasted pistachios. Enjoy!
Recipe Notes
Tastes like spring! It also heats up well the next day, especially if you don't overcook the veggies.
