CREAMY LEMON PASTA WITH ASPARAGUS

This easy, creamy plant-based pasta requires just a few ingredients and comes together in less than 30 minutes. Use asparagus when they’re in season in May-June, or other green veggies (broccoli, zucchini, Brussel sprouts, etc.) the rest of the year.

INGREDIENTS

Makes 4 servings

INSTRUCTIONS

1. In a blender, combine the Cashew Butter Sea Salt, garlic, and 2 tablespoons of olive oil. Zest the lemon to get about 1 teaspoon, then squeeze out 2 tablespoons of juice. Add both to the blender (set aside any remaining lemon) and pulse until combined. Set the sauce aside.
2. Trim the tough ends off the asparagus. If the spears are thick, slice them in half lengthwise, then cut diagonally into 1-inch pieces.
3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the asparagus, season generously with salt and pepper, and cook for a few minutes until lightly seared but still crisp. Add the arugula and a squeeze of lemon juice, then remove from heat.
4. Cook the pasta in a large pot of salted boiling water until al dente, stirring occasionally.
5. Just before draining the pasta, reserve about 1¼ cups of the pasta cooking water. Add ¾ cup of it to the blender and blend the sauce until smooth and creamy.
6. Drain the pasta and return it to the pot. Pour in the sauce and toss well to coat, adding more pasta water as needed to loosen the sauce. (The sauce thickens quickly as it cools, so it’s best to keep it on the looser side at this stage.)
7.  Taste and adjust the seasoning with more salt or lemon juice, if needed.
8.  Add about half of the asparagus and arugula mixture to the pasta and toss to combine.
9. Divide the pasta between bowls. Top with the remaining veggies, a good crack of black pepper, extra lemon zest, and a sprinkle of nutritional yeast and chili flakes, if using. Serve immediately.