CREAMY SPRING PASTA
Preparation time: 20-40 min
For the sauce
500 g asparagus
1 cup cashew nuts
3 cloves of garlic
2 tbs nutritional yeast
100 - 200 ml water (you can use the water in which you cooked asparagus)
a pinch of nutmeg
Soak the cashew nuts in water for four hours or overnight.
Wash the asparagus and cut them to small pieces. Remove the tips and put them aside and discard the hard part or save them for vegetable stock**. In a slightly salted boiled water* cook the bottom parts of asparagus for approx. ten minutes, then add the tips and cook for another five minutes.
*Save the water in which you cooked the asparagus. Use one part of the water for the sauce and add the other part to the water in which you cook the pasta.
Fry the chopped onion with some olive oil and when it turns yellow, add finely chopped garlic and fry it until a nice fragrance develops.
Remove the onion and garlic from the heat and add them to a clean bowl.
Rinse the cashew nuts with running water and add them, together with nutritional yeast, to the onion and garlic. Mix everything with a stick mixer until smooth and add 1-2 dl of the asparagus water. Add nutmeg and salt and pepper to taste.
500 g brown rice pasta (or any other pasta)
3 tbs salt
Add water to a big pot and boil it. When the water starts to boil, add salt and pasta. Stir several times while cooking. Cook the pasta according to the manufacturer's instructions. Drain the pasta, add the sauce, and mix.
** Save the hard bottom part of the asparagus in a container and use them when making vegetable stock (together with other vegetables: leek, carrots, onion…).
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.