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If you can boil water and operate a blender, you can make this easy oil-free, dairy-free, Creamy Asparagus Pasta.
I’m always happy when asparagus season comes around. This versatile vegetable goes great in so many cuisines. I love it in Asian-style stir-fry or marinated in rice wine vinegar and sesame oil. It’s also delicious in salads or simply roasted with olive oil and garlic.
I decided to use the pasta I received from Banza to make a Creamy Asparagus Pasta that’s easy to make and is free from dairy and oil. In fact, if you can boil water and operate a blender, you will have no trouble making this recipe.
If you don’t have a high-speed blender such as a Vitamix, you’ll want to soak the cashews for a few hours or overnight, or you can boil them for 10 minutes to soften before blending.
Creamy Asparagus Pasta
- Wash the asparagus and remove any tough stalks. In a large pan, add about an inch of water and bring to a boil. Add the asparagus and cook just a few minutes until tender and bright green. Drain and plunge in a bowl of ice water to stop the asparagus from cooking. When cool, cut the asparagus along the bias into bite-size pieces.
- In a high-speed blender, combine the cashews, water, lemon juice, and salt and pepper until completely smooth.
- Cook the pasta in large pot (I used the same pot I cooked the asparagus in) according to the package directions.
- Return the drained pasta to the pot and add the cashew sauce and asparagus. Stir to combine well and gently heat through.
- Transfer to a serving bowl and garnish with parsley and lemon wedges, if desired. Enjoy!
What is your favorite way to enjoy asparagus? Please let me know in the comments!
You may also enjoy Avocado Basil Pesto Pasta.
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