Creamy Pasta Primavera - Delight Gluten-Free

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring water to a rolling boil in a large pot or dutch oven. Add salt and pasta and cook according to package (until al dente ideally).

Step 2

While the pasta cooks, add oil, sliced onion, bell pepper, carrot and broccoli or broccolini florets to a 12-inch cast iron skillet. Sprinkle lightly with salt to help draw out the moisture from the veggies. Cook for five minutes over medium heat tossing occasionally. Add asparagus, toss and cook another five minutes. Continue cooking until the veggies are tender. Be careful not to overcook. Add the tomatoes during the last minute of cooking.

Step 3

While the pasta and veggies are cooking, add drained cashews, filtered water, garlic, maple syrup, salt and pepper to a high speed blender and blend on the highest speed for one minute until smooth and creamy. Set aside.

Step 4

Drain the cooked pasta and place overtop the cooked veggies. Pour the creamy garlic sauce from the blender overtop the veggeis and pasta. Toss everything well to combine. Taste and add more salt and pepper if desired.

Step 5

Plate your pasta while hot and add any desired garnishes such as a sprinkle of vegan Parmesan cheese, drizzle of olive oil and a pinch of red pepper flakes.