Creamy Springtime Veggie Pasta
Ingredients: (note – use organic whenever possible)
2/3 C cashews, soaked in hot water for 30 min and drained
1 C vegetable stock
1 T lemon juice
1 t mild white miso paste (optional, adds great flavor)
1 clove garlic, smashed
sea salt & freshly ground black pepper, to taste
2 T extra-virgin olive oil
1 shallot, minced
3 cloves garlic, minced
8oz cremini mushrooms, sliced
1 C peas (I used frozen petite peas, thawed)
2 C lacinato kale, finely chopped
1/2 pound asparagus, woody ends removed, sliced into 1/2”-long pieces
1 T kosher salt
12oz pasta (I used Jovial gluten-free spaghetti)
To serve: freshly grated lemon zest, chopped parsley (optional)
Make the sauce. Place the soaked cashews, vegetable stock, lemon juice, miso paste and garlic in a high-speed blender. Blend until completely smooth, stopping to scrape-down the sides as needed. Taste for seasoning, adjusting to personal preference. If using a regular blender, soak the cashews for an hour to soften them more, before proceeding with the recipe. Set the blended sauce aside.
Heat a large skillet over medium high heat. Once hot, add the extra-virgin olive oil. Sauté the shallot until softened, approximately 4 minutes. Add the garlic and continue to sauté, stirring frequently to keep the garlic from burning. Add the sliced mushrooms to the pan, stir to coat with the shallot-garlic mixture, and lower the heat. Sauté the mushrooms over low heat to release their liquid, approximately 15 minutes, stirring occasionally. When the mushrooms have cooked and softened, add the peas, kale, and asparagus. Cover the skillet and remove from the heat, allowing the vegetables to steam together.
Bring a large pot of water to a boil. Add 1 T of kosher salt and stir to dissolve. Add the pasta and cook according to package directions, cooking until the pasta is al-dente. Before draining the pasta, remove 1 cup of the pasta water and set aside, it may be used to thin the sauce, if needed. Drain the pasta, rinse if desired, and let cool slightly.
Pour the sauce into the skillet and gently toss with the vegetables. Heat the mixture over medium-low heat to blend the flavors. Taste for seasoning and adjust if needed. Add the cooked pasta and toss to coat in the sauce and vegetables. If the mixture is too thick, add a small amount of the reserved pasta water until desired consistency is reached.
Serve pasta in large bowls, topped with some finely grated lemon zest and chopped parsley.
recipe yields 4-5 generous portions
leftovers keep well, in a covered container in the refrigerator, for 2-3 days. Gently reheat, adding a few spoonfuls of water to thin the sauce, as needed.
substitute other springtime vegetables, if desired, and top with an assortment of fresh herbs