Ingredients:

  • 1 cup (130g) raw cashews, soaked in hot water for 30 minutes
  • 1 cup (240ml) vegetable broth, unsalted
  • 2 tbsp (30ml) lemon juice
  • 3 cloves (15g) garlic, peeled
  • 1 tsp (5g) onion powder
  • ½ tsp (3g) sea salt
  • 1 lb (450g) linguine
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 bunch (200g) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (150g) frozen peas, thawed
  • 1 tsp (2g) red pepper flakes
  • 1 tbsp (15ml) vegan butter
  • 1 tsp (2g) lemon zest, freshly grated
  • ¼ cup (10g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Drain the soaked cashews and place them into a high-speed blender with vegetable broth, lemon juice, garlic, onion powder, and salt. Blend on high until completely smooth.
  2. Bring a large pot of salted water to a boil. Add linguine and cook for 2 minutes less than the package directions (al dente).
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté asparagus until bright green and slightly charred.
  4. Stir in frozen peas and red pepper flakes for 60 seconds, then remove the vegetables from the pan and set aside.
  5. Transfer the undercooked pasta directly from the water into the skillet using tongs.
  6. Pour in the blended cashew cream sauce and simmer, allowing the pasta to absorb the sauce.
  7. Stir in vegan butter, lemon zest, and chopped parsley. Return the sautéed vegetables to the pan, toss to combine, and season with salt and black pepper to taste.